1. Home
  2. Recipes
  3. Vegetable Beef Soup

Vegetable Beef Soup

Featured in Warm and Comforting Bowls.

This robust beef soup develops extraordinary depth through the careful combination of tender meat, fresh vegetables, and potatoes in a wine or beer enriched broth. The extended cooking process allows the beef to become remarkably tender while releasing its flavors into the surrounding liquid. The vegetables soften gradually, absorbing the complex tastes of the broth while contributing their own natural sweetness. The finished soup offers perfectly thickened consistency that coats each ingredient with rich, satisfying flavor.
A smiling woman in an apron poses for a selfie in a professional kitchen.
Updated on Tue, 14 Jan 2025 21:12:27 GMT
Print Recipe Pin Recipe Send Recipe Jump To Recipe
A bowl of hearty beef stew featuring chunks of beef, carrots, potatoes, peas, and celery in a rich broth. Pin it
A bowl of hearty beef stew featuring chunks of beef, carrots, potatoes, peas, and celery in a rich broth. | tastygusto.com

I can't tell you how many times this Vegetable Beef Soup has saved my soul on a cold evening. It's my ultimate comfort food with chunks of tender beef that just melt in your mouth swirling in that rich savory broth. The vegetables cook down to perfect tenderness and that slightly thickened broth is absolutely heavenly. This soup has been my family's favorite for years.

The Magic in Every Bowl

The secret that makes this soup so incredible is in the broth. I love adding a splash of red wine or sometimes Guinness it adds this amazing depth that makes people wonder what makes it taste so good. The broth gets slightly thick almost like a light gravy and trust me it's absolutely divine.

What You'll Need

  • Stewing Beef: Economical cuts, trimmed and cut into small, bite-sized pieces for the perfect soup consistency.
  • Red Wine or Stout: Choose red wine for a classic flavor or stout for a deeper, richer broth.
  • Vegetables: Potatoes, carrots, and celery, cut into uniform pieces for even cooking.
  • Broth: A rich beef broth as the soup's base, enhanced with herbs for a savory touch.
  • Mushrooms: Optional but highly recommended, sautéed in butter for a golden, flavorful addition.

Let's Make It Together

Prepare and Brown the Beef
Season beef with salt and pepper. Brown in batches over high heat until well caramelized, then set aside.
Sauté Vegetables
Add onions, carrots, and celery to the pot. Cook until softened, scraping the browned bits from the bottom.
Deglaze with Wine
Pour in red wine or stout, stirring to loosen flavorful bits. Allow it to reduce slightly before adding broth.
Simmer
Add the browned beef, potatoes, and herbs to the pot. Simmer gently until beef is tender and vegetables are cooked through.
Finish with Mushrooms
Sauté mushrooms in butter until golden. Stir into the soup just before serving for a burst of flavor.

Perfect Partners

Nothing beats dunking crusty bread into this soup. Sometimes I make quick garlic bread and the whole family goes crazy for it. When I'm feeling extra virtuous I'll throw in some green beans on the side but honestly this soup is a complete meal on its own.

My Best Tips

Don't rush the beef browning it's where all the flavor starts. I always use my heavy Dutch oven it makes such a difference in how evenly everything cooks. Yukon gold potatoes are my secret weapon they get so creamy and hold their shape beautifully.

Make It Your Own

I love how flexible this recipe is. Sometimes I toss in whatever vegetables I have on hand green beans and peas are wonderful additions. If you're skipping alcohol just use extra beef stock. Playing with different herbs can completely change the character of the soup thyme is my personal favorite.

Keeping It Fresh

This soup actually tastes even better the next day. It'll keep in the fridge for about 4 days just reheat it gently. I often make a big batch and freeze portions it's such a lifesaver on busy days. Just thaw and warm it up when you need a comforting meal.

Why This Recipe Works

There's something so special about this soup. The slow-cooked beef gets so tender the herbs infuse everything with amazing flavor and that rich broth ties it all together perfectly. Whether I'm making it for my family or guests everyone always asks for seconds.

A bowl of hearty beef and vegetable stew featuring chunks of meat, carrots, potatoes, peas, and herbs. Pin it
A bowl of hearty beef and vegetable stew featuring chunks of meat, carrots, potatoes, peas, and herbs. | tastygusto.com

Frequently Asked Questions

→ What's the best cut of beef to use?

Use any stewing or braising beef, preferably well-marbled with fat. Chuck or boneless short rib work well, cut into small pieces for best results.

→ Can I make this without alcohol?

Yes, substitute the wine or beer with crushed tomatoes and Worcestershire sauce to add alternative flavor depth to the broth.

→ How long can I store this soup?

Store in the refrigerator for 4-5 days. The flavor improves the next day. It also freezes perfectly for longer storage.

→ Why brown the beef in batches?

Browning in batches ensures each piece gets properly seared, developing better flavor and color. Overcrowding the pot prevents proper browning.

→ Can I add different vegetables?

Yes, you can customize the vegetables based on what you have. Just add harder vegetables earlier and quick-cooking ones toward the end.

Conclusion

This hearty soup combines tender beef cubes with vegetables and potatoes in a flavorful broth enriched with wine or beer. The beef is cooked until meltingly tender, and the broth is perfectly thickened.

Vegetable Beef Soup

A comforting soup featuring melt-in-your-mouth beef chunks and vegetables in a rich broth enhanced with wine or beer for extra depth of flavor.

Prep Time
15 Minutes
Cook Time
110 Minutes
Total Time
125 Minutes

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: Western

Yield: 5 Servings (5 bowls)

Dietary: Dairy-Free

Ingredients

01 1.5 tablespoons olive oil.
02 500g/1 lb stewing beef, cubed.
03 1/2 teaspoon salt and pepper.
04 1 onion, chopped.
05 3 cloves garlic, minced.
06 2 celery stalks, sliced.
07 3 carrots, sliced.
08 4 tablespoons flour.
09 2 1/2 cups beef broth.
10 1 1/2 cups red wine or beer.
11 1.5 cups water.
12 2 tablespoons tomato paste.
13 2 bay leaves.
14 1 teaspoon dried thyme.
15 1 cup frozen peas.
16 2 potatoes, cubed.
17 1 tablespoon butter (for mushrooms).
18 200g mushrooms (optional).

Instructions

Step 01

Heat oil in large pot. Season beef with salt and pepper, brown in batches until well-seared. Remove to bowl.

Step 02

Saute garlic and onion 2 minutes. Add carrots and celery, cook 2 minutes until onion translucent.

Step 03

Stir in flour, gradually add broth. Add wine, water, tomato paste, bay leaves, thyme and return beef to pot.

Step 04

Cover and simmer gently 1 hour 15 minutes until beef is tender.

Step 05

Add potatoes and peas, cook uncovered 20 minutes. Add optional mushrooms in last 5 minutes.

Notes

  1. Better the next day.
  2. Freezes well.
  3. Can substitute wine with tomatoes and Worcestershire.

Tools You'll Need

  • Large heavy pot.
  • Large skillet.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • None.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 419
  • Total Fat: 19 g
  • Total Carbohydrate: 32 g
  • Protein: 28 g