Name: Beef Vegetable Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6
Cuisine: Italian
Ingredients: 3 Tbsp. of extra virgin olive oil; 1 pound (500grams) Beef Chuck Stew Meat - cut into bite-size cubes; 4 Tbsp. of all-purpose flour; 1 cup red wine; 1 onion - chopped; 4 garlic cloves - minced; 3 stalks of celery - sliced; 2 large carrots - sliced; 2 Tbsp. tomato paste; 3 cups of organic beef broth or stock; 2 cups of water; 1 + 1/2 tsp. dried thyme; 1 cup frozen peas; 2 potatoes - cut into cubes; 8-ounces (227grams) of sliced mushrooms - rinsed, drained; 1 handful of fresh Italian parsley - chopped; 1 tsp. Himalayan salt; black pepper, to taste

Jump to Recipe

Our hearty Beef Vegetable Soup is packed with tender chunks of beef and garden vegetables, all simmered in a rich, savory broth. Delish! This comforting soup is a perfect one-pot meal! It’s thick, flavorful and satisfying, and an ideal choice for a cozy weekend dinner the whole family will love!

A white bowl filled with a beef soup loaded with beef chunks and vegetables, with a spoonful.

Make this Beef Vegetable Soup…

We love a hearty beef soup and one that contains veggies – is even better. This beef vegetable soup is not only loaded with fresh vegetables – but we decided to add some frozen peas as well. Our motto – the more veggies the better!

The best part of this soup, is how tender the meat is. It is SO tender – it practically melts in your mouth. It reminds us of our beef stew recipe, only this one you will enjoy it as a delicious soup. And, it is very filling and satisfying.

It’s even better if you pair it with your favorite crusty bread for dipping, or with our easy homemade cornbread recipe, cheesy mini biscuits-jim n nicks copycat, it’s delicious!

A bowl of thick soup loaded with chunks of beef, potatoes, carrots, mushrooms and peas. with a piece of crusty bread in the side.

Recipe Tips

This recipe is budget-friendly to make, and will feed a family of 6.
When you purchase the package of meat from your local supermarket, you will need to cut the chunks of beef into smaller, bite-size pieces.
A little extra prep with cutting the meat smaller will give you better results. This will help sear the meat fast and make them much more tender to enjoy.
Also, we recommend to buy good quality beef (packages labeled for beef stew). This will also give you the best outcome in this recipe.

Ingredients Needed for our Beef Vegetable Soup:

For our beef vegetable soup recipe, you will need a few vegetables plus, some wine and broth. So, let’s go over the main ingredients you will need for this recipe:

Olive Oil – Choose a good quality extra virgin olive oil to bring out the best flavors in the soup.

Beef Chuck Stew Meat – We recommend choosing “Prime” for the best cut of meat and one that will melt-in-your-mouth tender. And, you will need about 1 pound (16-ounces).

Vegetables – You will only need a few fresh veggies and frozen peas. For this recipe we added an onion, some garlic, celery, carrots, 2 potatoes, some frozen peas, and a package of sliced mushrooms. These veggies will not only make a thick, hearty texture but will flavor the soup as well.

Wine – Choose any dry, full-bodied red-drinking wine, such as a Cab or a Merlot, etc. Do not use a red sweet wine. The wine is needed to deglaze the pan and give a depth of flavor to the meat.

Broth – Also, some beef stock (or beef broth), along with some water is needed to make this soup.

Flour – In addition, some all-purpose flour (or cornstarch) is needed to dredge the cubes of stew meat before sautéing them. This will also help thicken the broth to a thick and rich soup.

Chunks of raw meat on brown paper, and bottom has the ingredients with veggies on white counter.

Ok, let’s get started on how to make our beef vegetable soup!

How to Make Our Beef Vegetable Soup?

This is a straightforward recipe that is easy to follow. Our full printable recipe card is located below. But first, let’s run through these steps below so you’ll understand what’s involved before you start.

1. First, prep all the vegetables. Rinse, cut and chop them. Then set them aside.

2. Then cut the chunks of meat into smaller, bite-size pieces. QUICK NOTE: the butcher will give you large pieces of beef, and you will need to cut them yourself to make them bite-size.

3. Next, toss the cubes of meat into a bowl with flour. Toss until the meat is coated on all sides.

3 photos of raw pieces of meat tossed into a silver bowl with flour.

4. Heat olive oil over moderate heat in a large pot or Dutch oven.

5. Toss in the cubes of meat and cook it on high heat. Brown beef until no pink is visible, stirring often.

3 photos of a Dutch oven with cubes of beef cooking and browning

6. Next, pour in the red wine. Stir with a wooden spoon, scraping the bottom of the pot to deglaze.

7. Then add the veggies: the onion, garlic, carrots, celery, tomato paste, and dried thyme.

8. Pour in all the liquid: the beef broth, and water. COVER and simmer for 40 minutes on low heat.

Red wine is added to the beef, then all the vegetables and liquid into the pot.

9. After 40 minutes, lift open the lid and toss in the frozen peas, chopped potatoes, sliced mushrooms, salt, and fresh parsley. Stir the mixture to combine.

Raw peas, chopped potatoes, sliced mushrooms in a colander, and a pot simmering with the Vegetables.

10. Cover again and simmer for an additional 20 minutes. Taste the soup and adjust the seasonings to your taste. Turn off the heat. Serves 6

FAQ’s

1. What kind of beef should we buy? It’s best to look for packages that are labeled “for Beef Stew.” And, you will need to cut the chunks of beef into smaller, bite-size pieces for this recipe.

2. Can we make this soup with Instant Pot or Slow Cooker? The answer is yes. But, you will have to brown the beef first, then add the veggies and all the liquid, follow the directions on appliance.

3. Can we omit the wine? If you prefer no wine, you can leave it out.

4. What can we substitute for flour? If you are sensitive to gluten, you can use cornstarch to thicken this soup or any gluten-free flour you prefer.

A ladle over a large pot filled with the beef vegetable soup.

Storing and Freezing…

To Store: Like beef stew, allow the soup to cook completely. Then store it in a sealed container and place it in the refrigerator. it will keep fresh for up to 3 days in the refrigerator.
To Freeze: This soup will freeze well, and up for 1 month.

Additional recipes for hearty soups!

Your comments help us! If you make this easy-baked swordfish dish, please leave a comment and a star rating below. We’d ❤️ to hear from you. And, don’t forget the stars ⭐!

Beef Vegetable Soup

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Beef Vegetable Soup is loaded with a mixture of vegetables and cubes of melt-in-your-mouth beef simmered in a thick and savory broth. This easy recipe for beef vegetable soup will feed a hungry family on a cold winter's night.

Ingredients

3 Tbsp. of extra virgin olive oil
1 pound (500grams) Beef Chuck Stew Meat - cut into bite-size cubes
4 Tbsp. of all-purpose flour
1 cup red wine
1 onion - chopped
4 garlic cloves - minced
3 stalks of celery - sliced
2 large carrots - sliced
2 Tbsp. tomato paste
3 cups of organic beef broth or stock
2 cups of water
1 + 1/2 tsp. dried thyme
1 cup frozen peas
2 potatoes - cut into cubes
8-ounces (227grams) of sliced mushrooms - rinsed, drained
1 handful of fresh Italian parsley - chopped
1 tsp. Himalayan salt
black pepper, to taste

Instructions

In a small mixing bowl, toss the flour and the cubed pieces of meat together until all the pieces of meat are fully coated with flour.
In a heavy Dutch oven pot, heat on high heat, and add 3 tablespoons of olive oil.
Add the cubed beef and brown the meat aggressively, stirring with a wooden spoon to prevent them from sticking to the bottom of the pan.
Pour in the red wine. Stir and scrape the bottom of the pan with the wooden spoon to deglaze the pan and flavor the meat. Simmer for about 2 minutes until the wine reduces a little.
Next, add in the chopped onion, diced garlic, sliced carrots, celery, and tomato paste.
Pour in the beef stock and water. Then toss in the dried thyme, and COVER with the lid.
Bring to a boil, then lower the heat to a low simmer for 40 minutes, until the meat is tender to the bite.
Remove the cover, and stir the soup. Toss in the frozen peas, cubed potatoes, sliced mushrooms, salt, and freshly chopped parsley.
Cover again, and continue to simmer for an additional 20 minutes. Lift the cover, give it a stir again, and taste the soup. Adjust the seasonings for salt and black pepper to your liking.
Turn off the heat. Allow the soup to rest for a few minutes, covered before serving. NOTE: The soup will continue to cook while the heat is turned off.
Then ladle into bowls. Serve with some crusty bread on the side.

Yields: 6 servings

Notes

Tips and Tricks...

1. What kind of beef should we buy? Look for packages with cuts of meat labeled " for beef stew." Then you will need to cut them into smaller bite-size pieces.

2. Can we make this soup with Instant Pot or Slow Cooker? The answer is yes. But, you will have to brown the beef first, then follow the remaining directions in the recipe card below

3. Can we omit the wine? If you prefer no wine, you can leave it out.

4. What can we substitute for flour? If you are sensitive to gluten, you can use cornstarch to thicken this soup or any gluten-free flour you prefer.

To Store: Like beef stew, allow the soup to cook completely. Then store it in a sealed container and place it in the refrigerator. it will keep fresh for up to 3 days in the refrigerator.

To Freeze: This soup will freeze well, and up for 1 month.

Nutrition Information:

Yield: 6 servings Serving Size: 1 serving
Amount Per Serving: Calories: 285Total Fat: 11.7gCarbohydrates: 31.1gFiber: 5.9gSugar: 6.1gProtein: 9.1g

Have a Delicious Day! 🙂

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xo anna and liz

Welcome! From Anna and Liz

We believe the kitchen is the center and the heart of the home. It is where we cook, eat, and unwind with family and friends, creating memorable traditions! Read more…

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