Hearty Beef Soup + Video
This post may contain affiliate links. Please read my disclosure policy.
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.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
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 >>
I am going to make this Thursday because it's supposed to rain here in California. The base of this soup reminds me of beef bourguignon. Instead of 3 cups of carrots I will add broccolette, mushrooms and green beans along with the carrots. I may add barley too depending on how dense it is. I love soup. Now would be a good time to make bread in my bread machine too! Thank you!
I made this tonight and it was SO good! I have never made beef so tender and flavorful! I used a chuck roast. Left out the shallots because we don't like onion. Other than that followed the recipe as written. This is a genuine winner!!
This was great. I used Shiraz since that's what we had. I made stew, but kept the same amount of broth – didn't measure the veggies, but did add turnips (rutabaga, these days).
I'm making this as I type. I cold here so this is gonna be really good. Thxz 4 sharing recipe.
Enjoy, Terry! Let us know how it goes!
Made this many times. Very flavorful.
We are so happy you enjoyed it!!
Hi Donna, I would love to try this in a Crock Pot. What will I have to do differently and for how long? Thanks so much. This sounds AMAZING.
This recipe is amazing …I used leftover Prime Rib Roast that I had in the freezer from Christmas, and leftover Pinot Noir…..OMG it's still simmering but tasting it just now it is over the top delicious. Thank you for giving us this recipe.
Enjoy, Megster! Let us know how it goes!
This soup was delicious. I didn't add red wine, but can't imagine it being any better. Served for Sunday lunch with hot rolls. Looking forward to leftovers. Thanks for yet another amazing recipe.
Thank you, Dot!! We are so happy you enjoyed it!
Such a delicious dish! Can i use store bought beef broth or beef consomme instead of beef stock for this recipe?
Hi, I'm going to make this tomorrow and I was wondering if you could give me crock pot instructions? Thanks so much!!
I have not tested it in the slow cooker, but this is what I would do: 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. I will be working on a slow cooker version this fall, so keep an eye out.
I will eb making this as well tomorrow!! Will give a full report.
Awesome!! Enjoy and let us know how it goes!
Oh my Lord!!!!! Just finished making it. This recipe is too die for!!!!! I didn't use the wine just deglazed the pot with beef stock, and I also added diced tomatoes and celer. Just delicious!! I ate off a bowl in a snap. Now my go to recipe for beef soup.
We are THRILLED you enjoyed it, AliG!!!
Hi – the recipe is unclear what you do after you trim and cube the hard fat and silver skin?
I don't think I am understanding your question. What you do in the recipe? I would proceed with the next step.
I made this for the first time tonight. It was very delicious, but I felt like it was too "Broth-y". I saw that you can cut the beef stock to 2 C to make it more stew like. When you do this, do you still use the same amount of spices? I used pinot noir because that is what I had, but I think the cab would've been much better because it is a deeper flavor.
I am so happy you enjoyed it. The photo is the original version which is like a hearty soup. When I make it the way I like it, I just cut the beef stock and leave everything else the same. It is fabulous both ways. Enjoy and let us know if you get to try it with the cab. It is our favorite soup. It's on the menu next week and we can't wait.
Made this many times. It is great!
Thanks so much!!! We are so happy you enjoyed it!
I have been making this for a couple years now, but never commented. My dad is in love with this recipe. I do tweek it a bit because he loves pearl onions instead of shallots and peas in his. I also use pino noir (because it's just what I usually have in the house). So good!
We are THRILLED to hear that, Kelly!!
Oh my goodness! this one looks so amazing!!
Thanks so much, Linda! Enjoy and let us know how it goes!
It is as amazing as it looks, superb flavor. I did not have wine so I used grape juice with a tablespoon of vinegar. I did use stew meat, but it still turned out very tender and flavorful. I will make this again and again.
Best stew ever! Dont think I will ever make a different recipe! I used Elk meat instead of beef and it was amazing! Even my 8 yr old ate it!
Thanks so much! we are so happy you enjoyed it!
Thanks so much! That is great to hear!
Wow! This really lives up to its name. Used beef chuck roast, a Chilean Cabernet Sauvignon, subbed onion for the shallot, subbed rutabaga for the potatoes, added green beans, corn, and a little bit of barley. Thanks for the recipe!
Thanks so much, Nicole!
Good blog post. I definitely love this website.
Keep writing!
I have never been a fan of beef soup, but this recipe made me a believer. Ut is the only beef soup recipe in my recipe file, and it will be a staple for many years to come. It took me a bit longer than five minutes to cut away the hard fat and silver skin, but it was worth it, as the meat was flavorful and oh so tender (I used a chuck roast). I added a can of Italian chopped tomatoes with basil, garlic and oregano. I cut the Worcestershire to 1 tsp, added an onion and a partial jalapeno from my garden, finely minced. I added garlic powder to the dredge, and could not be happier with the results. This winter, I know I will be making a lot of this soup and I will make some Italian bread from scratch and kick back and enjoy. Thanks for the recipe!
I have never done a review on a recipe but I made this today and got raving reviews on it. I ended up using Sherry Cooking Wine, vegetable broth and water (was out of beef and didn't have enough vegetable broth either lol. I just tossed in two chicken bouillon cubes. It was still the best beef soup ever. My picky co-worker, cleaned out the bowl. I have never seen her eat that much before lol
I did this recipe exactly. It was WAY too salty even though I used low sodium stock. Had to dump half the liquid and add water. Beef was not tender even though I used the exact cut recommended?
Simply WOW! We loved this recipe. Even my picky 9-yr old stepdaughter reluctantly tried it and ended up eating a large bowl full. Winner!
Currently making this I hope it turns out great. I will let you know.