Hearty Beef Soup + Video
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This Hearty Beef Soup is rich, bold, and packed with Italian flavor. Tender chunks of seared chuck roast swim in a savory broth made with Cabernet and Italian spices, while red potatoes and sweet carrots add rustic charm and substance. Honestly, it may be my best beef soup recipe yet. It’s cozy, filling, and even better the next day!
WHY YOU’LL LOVE THIS BEEF SOUP
- Simple, wholesome ingredients
- Crave-worthy flavors and textures
- One pot = easy clean up
- Chad’s top-pick
Table of Contents
Hearty Beef Soup
Let me tell you something loud and proud… this is the soup that stopped my husband in his tracks.
Out of two thousand recipes on our site (yes, two thousand), this Hearty Beef Soup was Chad’s number one pick for our family Christmas dinner.
I mean… we could’ve gone with prime rib, lobster tails, or a chocolate dessert buffet, but this soup still reigned supreme.
That’s the power of a pot full of flavor-packed beef, rich stock, bold wine, and fork-tender veggies that practically melt in your mouth.
This old fashioned vegetable beef soup recipe has got Sunday dinner vibes with Tuesday night effort. It’s cozy, meaty, deeply savory, and so tender you could cut the beef with a spoon.
And yes, I said that like it’s a badge of honor (because it is).
One bite and you’ll feel like you’re wrapped in a warm blanket… that also happens to taste like a five-star bistro.
So, when people ask me what recipe I personally recommend when they want to knock someone’s socks off without breaking a sweat? This is the one.
Chad-approved. Donna-devoured. Reader-adored. Make it once, and you’ll know why.
OLD FASHIONED VEGETABLE BEEF SOUP RECIPE VIDEO
Want to see how easy this comes together? Watch our quick recipe video 👇
INGREDIENT NOTES
- Beef Chuck Roast: This cut comes from the shoulder of the cow and has a super rich, fatty flavor. It’s my first choice for hearty beef soup!
- Shallots & Garlic: Aromatics play a big role in the overall flavor of a soup.
Shallots can be replaced with an onion of your choice (for an even stronger flavor), but be sure to use fresh garlic instead of powdered. - Beef Stock: Vegetable stock works just fine too. If you’re using bouillon or beef base, then use 4 teaspoons of the base/bouillon mixed into 4 cups of water.
- Italian Seasoning: DIY your own blend with 1 teaspoon dried basil, 1 teaspoon dried rosemary, ½ teaspoon dried oregano, and ½ teaspoon dried thyme.
- Worcestershire Sauce: Soy sauce is your best substitute, but you can add ketchup or apple juice to it to get some of that sweet acidity back.
VARIATIONS
Potato Swap: Replace red potatoes with sweet potatoes or parsnips.
Stew-Like Texture: Add pearl barley or orzo for an even heartier soup!
Extra Veggies: Stir in green beans or peas during the last 10 minutes for color and variety.
Alcohol-Free Option: Choose a non-alcoholic red wine, substitute extra beef stock, or simply use grape, pomegranate, or cranberry juice.
SERVING SUGGESTIONS
- Bread For Mopping Up: Cornbread, beer bread, and garlic bread are favorites around here!
- Something Fresh: A crisp green salad balances this rich and hearty beef soup.
- Extra Veggies: Roast green beans or grill up some zucchini or asparagus.
- Topping Ideas: Sprinkle on some fresh parsley and croutons or crushed crackers.
- Dessert Options: Continue the rustic theme with a peach crisp or keep it light with pignoli cookies.
BEEF SOUP RECIPE FAQ
The most tender cuts of meat for beef soup is either a chuck roast, chuck shoulder, chuck-eye roast, or top chuck… with chuck roast being my personal favorite.
Despite what the name suggests, stew meat is not your best choice in a beef soup recipe! The cubes in a stew pack can actually come from any combination of cuts, and you never know if they’ll be suited for simmering or not.
Yep! Let it cool down first, and then portion into separate containers so that you can thaw just one serving at a time.
If you plan on reheating all of it at once, then a freezer bag or other airtight container will do just fine for the whole batch.
Thaw this hearty soup in the fridge overnight, then reheat it right back on the stovetop over medium heat until all warmed through!
If you’re just getting started, flour is the most common method. It’s typically sprinkled over sauteed vegetables in the beginning, but here we’re relying on the seasoned flour coating on the beef.
Once a soup gets going, you’ll need to use a slurry. Mix flour or cornstarch with cold water until dissolved, then stir that into the pot. It will thicken the soup as it continues to simmer.
After making this hearty soup for 12 years, I can say with confidence: the key to this melt-in-your-mouth beef soup is the sear-simmer combo.
First, searing the beef deepens the flavor with that Maillard magic (those little brown bits = FLAVOR GOLD).
Then, a long, slow simmer with wine and aromatics breaks everything down into a velvety broth that hugs every spoonful.
I’ve made this recipe more times than I can count. Sometimes in double batches because it disappears that fast. And if Chad calls it his #1 out of thousands… trust me, you’re in for something special.
DONNA’S PRO TIPS
- Don’t skip the searing. Browning the meat adds unmatched depth to the broth.
- Use a wine you’d actually drink. The flavor matters.
- Always deglaze! There’s so much flavor cooked onto the bottom of the pot.
- Cut veggies evenly. Uniform chunks = even cooking and perfect texture.
- Reheat gently. This broth is too beautiful to scorch. Go low and slow.
TOOLS NEEDED
- Large Dutch Oven or Heavy-Bottom Pot: Essential for even heat and gentle simmering.
- Tongs: Use these to turn the beef and sear it on all sides.
- Cutting Board and Knife: To trim the beef and chop up the potatoes and carrots.
- Garlic Press: Fresh garlic is a must in this recipe!
- Measuring Cups and Spoons: Getting the right ratio of liquids, seasonings, and veggies is the key to a balanced soup.
- Ladle: For serving!
Enjoy!
With love, from our simple kitchen to yours.
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Hearty Beef Soup + Video
Equipment
Ingredients
- 2 pounds beef chuck roast, trimmed and cut into 1 to 1½-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon coarse ground black pepper
- 2 teaspoons kosher salt, divided
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 shallot, diced
- 3 garlic cloves, minced (about 1 tablespoon)
- 4 cups 32 ounces beef stock (I love Kitchen Basic)
- 1 cup Cabernet Sauvignon
- 2 teaspoons Worcestershire sauce
- 1 tablespoon dried Italian seasoning
- 4 cups chopped red potatoes, about 20 ounces, bite-size pieces
- 3 cups chopped baby carrots, about 12 ounces, bite-size pieces
- Fresh parsley, for garnish (optional)
Instructions
- Prepare the Beef: Trim off any hard fat or silver skin from the chuck roast. Cut into 1 to 1½-inch cubes. Set aside.
- Coat the Beef: In a large 1-gallon resealable bag, combine the flour, paprika, pepper, and 1 teaspoon kosher salt. Add the cubed beef, seal the bag, and shake until the beef is evenly coated.
- Sear the Beef in Batches: Heat the oil in a large Dutch oven over medium-high heat. Once hot, add the butter. When the butter melts, add half of the floured beef cubes, shaking off any loose flour first. Sear each piece on all sides, turning every 3–5 minutes, until browned. Transfer browned beef to a plate and repeat with remaining beef.
- Sauté the Aromatics: Once all the beef is seared and removed from the pot, reduce heat to medium. Add diced shallots and minced garlic. Cook for 3 minutes, stirring often, until fragrant and translucent.
- Deglaze the Pot: Pour in the Cabernet Sauvignon and scrape up any browned bits from the bottom of the pot. Stir in the beef stock, Worcestershire sauce, Italian seasoning, and remaining 1 teaspoon kosher salt.
- Simmer the Beef: Return the seared beef to the pot. Stir everything together, cover with a tight-fitting lid, and bring to a boil. Once boiling, reduce heat to low and simmer for 40 minutes, covered.
- Add Vegetables: While the soup simmers, chop red potatoes and carrots into bite-size pieces. After 40 minutes, add them to the pot. Stir well to coat with broth. Cover and simmer for an additional 40 to 50 minutes, or until the vegetables are fork-tender and the beef is melt-in-your-mouth tender.
- Taste and Adjust: Taste the broth and adjust salt if needed. Garnish with chopped parsley, if desired. Serve hot with crusty bread or a side salad.
Video
Donna’s Notes
Beef: Chuck roast, chuck shoulder, chuck-eye roast, or top chuck work best. Do not use pre-cut stew meat—it’s often a mix of tough cuts. Wine Substitute: If avoiding alcohol, substitute the wine with additional beef stock or grape, pomegranate, or cranberry juice. DIY Italian Seasoning: If you don’t have a premade blend, use 1 teaspoon dried basil, 1 teaspoon dried rosemary, 1/2 teaspoon dried oregano, and 1/2 teaspoon dried thyme. Stock Substitute: Substitute 4 teaspoons beef base or bouillon plus 4 cups water if needed.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2014, updated and republished September 2025
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Nice sop, but needs barley added to recipe!
Sounds good. Let us know how it goes. Enjoy!
I added canned tomatoes, A chopped onion, fresh pearl onions. It was great even though I didn't add wine. It got better every day!
I made this today and it was amazing.
…and onions.
I made this soup today and I added onions, and garlic. My family loved it. I didn't add the Worcestershire sauce. Also, I made this recipe in my pressure cooker and I took about 30 minutes from start to finish.
Just curious. I just got an electric pressure cooker. Do you use the same measurements as the stovetop? Thanks!!
I'm thinking of making this soup a day ahead. If I do, how do you recommend reheating it?
put the whole pot in the oven for a couple hours
Anonymous – measurements should be the same, but times would change.
By how much, I wouldn't know.
Made this today and it was delicious. I cant find nutional info. Can you let me know where to find it?
I made this it was delicious I did 5 cups of beef broth instead of the 1 cup wine. Lessened 1 cup carrots added 1 cup diced potatoes it was delicious will make again and again
When I make beef soup or Stew I use boneless short ribs from Costco. Lots of flavor and always tender. I will try this.
This soup looks fabulous!! Now that our searing hot weather is cooling down, I am going to try this very soon.
It is truly amazing, M1CAL. My husband has been going bonkers over it all week. You know that "eyes roll back in your head" kinda good? Yeah. That good. Enjoy and let us know how it goes!
Thanks for stopping by.
Hi Donna,
This does sound amazing and I know that you're italian (me too) since this recipe is for an army. What are the quantities for say 4 people?
Dan
Thank You very much I will try this one I gues I used wrong cuts of meat
The right cut truly makes the difference. I can't wait to hear how it goes. Enjoy and check back in with us after you make it.
I make beef stew a lot and always use chuck roast. I would add one to two dried bay leaves. Adds to good stew.
A week straight? Wow bet the family is ready for some pizza! It does look yummy though!
Oh it is so good! You are going to love it.
Mmm this looks great!
Thanks Shelly! Let us know if you get a chance to try it.
GOD That Looks Good! … *holding out my bowl* …
Thanks Garry! If only we could share soup through our website. Let us know if you get a chance to try it.
Going to try…love the tips given for what kind of meats to use.
Awesome. Let us know how it goes and enjoy!
Looks good, but it needs onions,some celery and barley.
Can I buy a pot from you? Charge me ingredients and all your labor. I'm dead serious.
Oh goodness, if only there were more hours in the day!
Love this soup
Thanks Susan. It is pretty spectacular.
Just need me some carrots to make this…commissary tomorrow!
Yay! Let us know how it goes Anita! Enjoy.
MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM
You can say that again Robert!
Looks like a good one.
It is really amazing Cheryl! Let us know if you try it. Enjoy.
Looks savory. I just rammed my face into the phone.
Oh my gosh! I just about sprayed my screen with the water I was drinking. It is pretty fabulous.
This sounds great. It's a must try, and I just got some chuck.
Awesome Adrienne! Let us know how it goes. Enjoy.
I'm definitely going to try it, but what's the brand of wine you used?
its pretty watery so therefor a soup
Looks good but I wouldn't call this a soup, more like a stew. Which ever you call it, it looks ymmy.
It is completely yummy!
Could you do this in a crock pot as well?
Absolutely. Start the beef on the stovetop and after the meat has been browned and the pan deglazed you can transfer it to the crockpot. Enjoy and let us know how it goes.
How long in the crockpot?
Crockpot cooking works best on low and cooking very slow. I cooked only with the crock for two years when I didn't have an oven or stove. I recommend that you begin cooking the beef, shallot/onion, and carrots by themselves in the crock on low for about two hours. Add in the potatoesafter two hours, so they don't turn to mush, and cook for another 4-6 hours (depending on your crock and on the weather that day). Good luck!
I like to loosely wrap the veggies, lightly coated in oil, in a foil pouch and put it on top of the stew, while it cooks in the crock pot. That way, you don't have to worry about timing and the veggies maintain a little texture, some tooth and don't turn to complete mush in the stew.
Hubby's going to make this for dinner tonight.
Yay for men that cook! Let us know how it goes. Enjoy.
does it freeze well?
It freezes very well. If you are cooking it specifically to freeze, slightly under cook the veggies (that way when they are reheated they will not get mushy). Allow to come to room temperature before sealing in containers. Defrost and warm in a saucepan over medium heat. Enjoy!
When you say defrost, do you mean to put the whole frozen chunk in a pot over medium heat. Or do I need to keep it in the fridge to thaw? Sorry, new to freezer meals.
I think she is talking about the frozen beef stew from your freezer. When you want to eat at a later date defrost at room temperature and then warm up on the stove in a saucepan.
I am not sure how I found your sight but it's been awhile and honestly it's one of my favorite on the net. Your page is so clean and your graphics are unbelievable. You and chad ever get approached to do a tv show? Keep up the great work.
I am so happy you found us! No plans for a TV show as of today, but you never know what the future holds!
Can't wait to try this soup. LOVE your bowls, too! Where can I buy???
"Janet Lynn"?
Are you the same Janet Lynn as the gold medal winning ice skater from the Sapporo Olympic games?
…if not, I bet you're sick of this question. 😉
Never cooked with wine before – where do you buy what you have listed? Or is there another that you could recommend?
The wine really makes the soup. Entwine is sold at retailers nationwide. My Kroger actually sells it and I believe BevMo may as well. Enjoy and let us know how it goes.
Do you know where else I can buy Entwine? I live in FL and am having trouble finding a retailer but we are dying to try this! If not what would be a good substitute? I don't cook with wine often so I have no idea. 🙂
Have you tried buying Entwine at Publix??…I also live in south Florida.. if not try Walgreens liquor store.. hope that helps..
Do you freeze your soup with the carrots and potatoes already added?
I do freeze the whole thing. When preparing a recipe for the freezer I will slightly under cook the vegetables so that when it is reheated they do not get mushy. Let us know how it goes. Enjoy!
I made this soup yesterday. Definitely a hit!! PS I added a 28 oz can of diced tomatoes…just added more flavor
That is a great addition. I am so happy to hear you loved it.
I made this soup last night. It is to die for. Absolutely delicious!
That is awesome Susan! Did you save me a bowl?
Is there a variation without flour??
You can omit that step and add the spices directly to the broth. It will be fabulous. Enjoy!
Are you on a gluten free diet? My son is also. When a recipe like this calls for flour, I use corn starch in place of the flour.
Made this today OMG it is so good !!
Yay! We love it too. So happy to hear it.