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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Other Easy Soup Recipes
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.
Welcome!
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 >>
Made this last night and my family absolutely LOVED it! Thanks so much for a fabulous recipe!!
That is fantastic Brandi. Thrilled to hear you enjoyed it. Thanks for stopping by!
I am on a no carb diet – What can I use instead of potatoes so that I lower the carbs content? I was thinking parsnips – what do you think?
I too am on a no carb diet. My carbohydrate threshold is so low that I cannot eat any vegetables at all, if I want to lose weight. If I eat the equivalent of 2 inches of carrot I will gain 2 lbs. the next day. My advise to you is: just don't eat the vegetables, let someone else eat them. Cook with them but don't eat them. I use whole cloves of garlic. Peal the skin, and toss them in with the stock. One clove of garlic is about 1 gm of carb. I would use two heads of garlic cloves for this recipe. Oh my, somebody is going to comment that is too much garlic. If you have never cooked with whole cloves of garlic then don't comment. When fully cooked in the stock the result is the mildest, sweetest, taste ever. The longer you cook the garlic the milder the taste. Next find a good quality Carb Blocker product. I use
Nutrilite Carb Blocker from Amway. I live in the Philippines so I cannot sell you the product. Find Nutrilite products in your local area and try it, it is the best and you can return it you don't like it. The recipe calls for "Entwine Cabernet Sauvignon" Brand of wine, and "Worcestershire" Brand of sauce. I am recommending "Nutrilite" Brand of Carb Blocker.
That low carb (or no carb) diet you are on is absolutely ridiculous and extreme! You need vegetables in your diet my goodness! Here's my answer to David Klein: As for potato substitutes you can use very successfully rutabagas 1 cup = 11.6 carbs, or turnips 1 cup= 6 carbs. Turnips lose their bitter taste when boiled. Look for smallish ones the size of a tennis ball. They will be even less bitter. You will be surprised how like a potato they taste! Enjoy~
I agree, no one should be on that much of a restricted carbo diet. If you gain weight that easily you are probably eating too much of everything.
Says loaded with veggies but I only see carrots, I would add some celery to this, bet it would add a great flavor
Celery would be great in here. Enjoy and let us know how it goes.
I used celery and mashed cauliflower as well as leeks and onion. This is a great soup. I also used the wine that was open which was a Shiraz.
We don't do alcohol in our home, I'm going to try it without it.
I know some poeple are unable to use the wine. I will say it adds a fabulous rich burgundy flavor to the soup and if you can use the cabernet, I highly recommend it. However you can substitute with these:
Beef stock, grape, pomegranate, or cranberry juice
Enjoy and let us know how it goes!
I use Frè alcohol removed wine for drinking. Will try using that for this recipe.
Can I skip the wine? Or replace it with something else?
I know some people are unable to use alcohol in cooking. I will say the wine adds a fabulous rich burgundy flavor to the soup and if you can use the Cabernet, I highly recommend it. However you can substitute with these:
Beef stock, grape, pomegranate, or cranberry juice
Enjoy and let us know how it goes!
I should learn to wear a bib when I'm on your site — it helps with the drool. lol This will be on the menu this week. I have a bag of parsnip to use up, so I will add them to the soup with the carrots and potatoes. I know from experience that your recipes are delicious. You have some of the best soup recipes going!! And your photography is superb, which only adds to the drool factor. Thank you, Donna, for all your deliciousness!!
Thank you for the compliments. You totally made my day! I am so happy you love our site. I can't wait to hear all about your soup. Let us know how it goes. Enjoy!
I added some V8 juice too. So good.
It's whats for dinner tonight!
I made this sunday and it is delish! I too added canned diced tomatoes. I also added mushrooms and zucchini! this is a keeper!
Done it, in Costa Rica, tks it got asesore favor and my family loved it
How long should I cook this in the crock pot?
Diane McC
I don't care for the taste of red wine in my soup/stew, any suggestions on what to substitute it with?
I know some people are unable to use alcohol in cooking. I will say the wine adds a fabulous rich burgundy flavor to the soup and if you can use the Cabernet, I highly recommend it. However you can substitute with these:
Beef stock, grape, pomegranate, or cranberry juice
Enjoy and let us know how it goes!
I'm in Canada, so I'm not sure I can get the Entwine. Can I use any cabernet sauvignon in its place?
The rule of thumb is "only cook with wine that you would drink". So if you have one in mind, I would give it a shot. Enjoy and let us know how it goes.
OMG I just made this…DELISH!!! Was hard to control myself to not go back for seconds, thirds, fourths, you get the point. Thanks for sharing!! Definitely added to my favs!!
WOW!! Loving the sound of this!! I love soup recipes!! Pinned it!!
This was absolutely THE beat soup ever! It was definitely the wine that made the difference. Plus the Chuck steak. I usually use stew meat when I make soup. Not anymore! I did add frozen peas at the end. It was a little more colorful and my husband loves them. He said this was wonderful, the beat soup I've ever made.
Well I am guilty of changing this out a bit. Trying for low cal/weight loss recipes so didn't use the butter-just a bit of olive oil and about half the meat. Also added lots of chopped cabbage, zucchini and green beans. It is the "sauce" that makes this really delicious. We are off of alcohol also, but do cook with it for flavor and it really, really enhances the flavor of this soup.
I purchased Layer Cake Cabernet Sauvignon 2012. Is this one ok? I don't know much about wine
can I use oxtail?
You should indicate in the recipe whether or not to peel the potatoes.
I dont peel mine… i just quarter or halve the little red potatoes skin on.
I just made this soup,but I used Oxtail instead. It tastes soooo good.
This was amazing! Now it is a go to fav!
Oooh, comfort food! I need to find that wine around here. I've seen a couple people raving about it now.
I wish I was having THIS for dinner, it looks delicious and the weather cooled off tonight and it would have been perfect, do you deliver 🙂
Wine and beef are some of my favorite things, yummm!!!
I've not heard of the wine but I'm going to have to keep an eye out for it now. You had me as soon as you deglazed the pan with the sav blanc