Homemade Vegetable Beef Soup + Video

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This homemade vegetable beef soup is the BEST EVER, loaded with healthy veggies and juicy beef that is SO tender, you can cut it with a fork! You’ll love this easy beef soup recipe!

vegetable soup in bowl

This post blows up our website all year long, as millions of people flock here to get the recipe. This is the ultimate meal in a bowl.

Recipes Like Hearty Beef Soup

Other favorite soup recipes include our homemade chicken noodle soup. When fall is upon us, my family craves comfort food, especially soups, chili, and stews.

This beefy vegetable soup requires very little active time to make, and it is sure to be on your table again and again. It has been on ours! If you are looking for the most spectacular fall soup, this is the one.

Ingredient Notes

  1. It’s important to choose the right cut of beef and the perfect combination of liquids for the broth.

    The best cuts of meat to use for our homemade vegetable beef soup are either chuck roast, chuck shoulder, chuck-eye roast or top chuck. 

    Using these cuts result in meltingly tender beef that you can cut with a spoon. Using beef stew meat is not recommended. It is a combination of cuts of meat that may not be right for this soup


  2. Trim away any hard fat (which does not melt during the cooking process) and silver skin (white and silvery looking) from beef.

    It only takes about 5 minutes, so don’t skip this step; it is sooo worth it.
soup in pot

Ingredient Substitutions

  • Alcohol – Some people are sensitive to alcohol. The wine adds a fabulous rich burgundy flavor to the soup. If you are able to use a cabernet, I highly recommend it.

    However, you can substitute with beef stock, non-alcoholic wine, or grape, pomegranate, or cranberry juice.
  • Shallot– You can substitute onion for shallot if you are looking for a stronger onion flavor.
  • Stock– 4 teaspoons of beef base or bouillon and 4 cups of water can be substituted for the beef stock. Or, feel free to use vegetable stock if you want.
  • Dried Italian Seasoning– This is a fabulous convenience ingredient.

    If you don’t keep it on hand, combine 1 teaspoon dried basil, 1 teaspoon dried rosemary, 1/2 teaspoon dried oregano, and 1/2 teaspoon dried thyme.
zoomed out picture of beef soup in bowl

The result will be the best beef vegetable soup you have ever eaten in your life. Scrumptious vegetables with beef that you can cut with a spoon.

The wine adds amazing rich flavor to the stock, making this the quintessential comfort food meal.  Trust me, you’ll never need another recipe.

With only 20 minutes of active time, I am sure this homemade vegetable beef soup will be on your menu again and again.

Freezer Friendly!

It freezes beautifully, so you can stock up your freezer before the cold weather kicks in.

Making Vegetable Beef Soup

Using the right cut of meat results in beef that literally falls apart as you eat it, but it’s also important to cook it properly.

PRO TIPS:

  • Sear the meat. It’s important to brown the beef first. As a result, it adds an unbelievable caramel essence and nuttiness to the dish.

    Plus, it adds a depth of flavor to the soup that you can not create any other way.

  • Deglaze the pan. The real magic happens when you pour rich and fruity Cabernet Sauvignon into the pan. With hints of thyme and raspberry, it is a perfect pairing for vegetable beef soup.

    Deglazing pulls scrumptiously browned bits up, dissolving them into the wine. It builds a fabulous flavorful base for our creation.


  • Add stock and veggies, then simmer. Then the beef stock is added, the beef is returned to the pot, and eventually, the veggies are added to the party.

Want a thicker soup?


For a thicker, stew-like consistency, cut the beef stock back to 2 cups. Or, you could make beef stew instead!

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red bowl of homemade soup

Other Easy Soup Recipes


spoonful of vegetable beef soup

Hearty Beef Vegetable Soup + Video

Donna Elick
Hearty Beef Vegetable Soup is the BEST EVER, loaded with juicy, tender beef and veggies. You'll love this easy beef soup recipe!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 20 mins
Cook Time 2 hrs 20 mins
Total Time 2 hrs 40 mins
Course Soup
Cuisine American
Method Stovetop
Servings 12 1 cup servings

Ingredients
 

  • 2 pounds beef chuck roast, trimmed and cut into 1 – 1 1/2 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
  • 32 ounces beef stock, 4 cups
  • 1 cup Cabernet Sauvignon
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon dried Italian seasoning
  • 4 cups chopped red potatoes, bite-size pieces (about 1/2″)
  • 3 cups chopped baby carrots, bite-size pieces
  • fresh parsley to garnish, optional

Instructions
 

  • Trim hard fat (which does not melt during the cooking process) and silver skin (white and silvery looking) from beef and cut into 1 – 1 1/2″ cubes. It takes about 5 minutes, but don’t skip this step. It is sooo worth it.
  • Combine flour, paprika, pepper, and 1 teaspoon salt in a large 1-gallon resealable bag. Seal and shake to combine. Add beef and shake until well coated.
  • Warm olive oil in a large dutch oven (or heavy bottom pot), over medium-high heat, once you can feel the warmth when holding your hand 6 inches from the pot, add butter. Once butter is melted, carefully add beef. Do not crowd the pot, only add about 1/2 of the beef at a time.
  • Remove beef from flour and shake gently to remove loose flour. Place coated beef in the pan, one piece at a time, brown on all sides, about 3-5 minutes per side. Cook in two batches, about half each time. Turn pieces until all sides are browned and remove them and place them in your upside-down pot lid. Once the first batch is cooked, add the second batch and repeat.
  • Meanwhile, prepare shallot and garlic. Shallot should be diced and garlic minced. Set aside.
  • Once all beef is browned, add shallots and garlic. Cook until translucent, about 3 minutes.
  • Add wine and deglaze the pan by scraping up the browned bits at the bottom of the pan. Add beef stock, Worcestershire and Italian seasoning, remaining 1 teaspoon salt. Stir to combine. Return beef to the pot.
  • Cover and bring to a boil. Once boiling, reduce to a simmer. Allow soup to simmer 40 minutes.
  • Meanwhile, prepare potatoes and carrots. Cut vegetables into bite-size pieces. Set aside.
  • Add potatoes and carrots. Stir to coat vegetables and cover. Simmer 40-50 minutes or until vegetables are fork-tender. Taste broth. If necessary, add additional salt to taste (mine was perfect).
  • Garnish with fresh parsley if desired. Serve and enjoy!

Video

Donna’s Notes

I do not recommend using beef stew meat. It is a combination of cuts of meat that may not be right for this soup. The best cuts of meat to use for this beef soup are chuck roast, chuck shoulder, chuck-eye roast or top chuck. These cuts will result in meltingly tender beef that you can cut with a spoon, perfect for this dish!
You can substitute onion for shallot if you are looking for a stronger onion flavor.
4 teaspoons of beef base or bouillon and 4 cups of water can be substituted for the beef stock.
Dried Italian Seasoning is a fabulous convenience ingredient. If you do not keep it on hand, combine 1 teaspoon dried basil, 1 teaspoon dried rosemary, 1/2 teaspoon dried oregano and 1/2 teaspoon dried thyme.
For a thicker stew-like consistency, cut the beef stock back to 2 cups.
I know some people are sensitive to alcohol. 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 beef stock, grape, pomegranate, or cranberry juice.

Nutrition

Serving: 1 | Calories: 243cal | Carbohydrates: 11g | Protein: 17g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 57mg | Sodium: 642mg | Sugar: 3g | Fiber: 2g | Calcium: 43mg | Iron: 3mg

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.

Tried this recipe?Let us know how it was!

hearty beef soup

Originally published September 2014, updated and republished December 2020

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228 Comments

  1. 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!

  2. 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!!

  3. 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).

  4. 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.

  5. 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.

  6. 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.

  7. Such a delicious dish! Can i use store bought beef broth or beef consomme instead of beef stock for this recipe?

  8. Hi, I'm going to make this tomorrow and I was wondering if you could give me crock pot instructions? Thanks so much!!

    1. 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.

  9. 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.

    1. I don't think I am understanding your question. What you do in the recipe? I would proceed with the next step.

  10. 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.

    1. 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.

  11. 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!

    1. 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.

  12. 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!

  13. 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!

  14. 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!

  15. 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

  16. 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?

  17. 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!

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