Beef Vegetable Soup

Beef Vegetable Soup by

When it comes to serving up some easy comforting meals, our recipe for this hearty Beef Vegetable Soup is a perfect choice. Loaded with vegetables and cubes of tender beef, and simmered in a thick and savory broth, this soup will feed a hungry family on a cold winter’s night.

Our Beef Vegetable Soup…

Is easy to make.

The beef is SO tender – it practically melts-in-your-mouth.

It reminds us of our beef stew recipe, only it is a soup.

It’s inexpensive to make, and it feeds a family of 6.

Serve it by itself, or along with our easy homemade cornbread recipe, cheesy mini biscuits-jim n nicks copycat, or any of your favorite crusty loaves of bread for dipping – it’s delicious!

A bowl of beef vegetable soup with a piece of crusty bread in the side. by

How to make our Beef Vegetable Soup?

1. For our recipe, you will need to buy some good quality meat, along with a few vegetables, and a container of beef broth.

2. Next, you will need to cut the chunks of beef into smaller, bite-size pieces. Then chop all the veggies. The rest is easy!

First, what kind of beef is best to purchase?

The USDA ranks beef into two categories: “prime” and “choice.”

  • When purchasing the meat, we recommend using “USDA Prime” rather than USDA Choice, for the most tender results and the same for our Beef Stew recipe.
  • Prime beef is “aged” and has better marbling and texture than choice beef.
  • Plus, “choice beef” is not aged and is too lean, becoming a tougher cut of meat.
  • For the “best cut” of meat, you’ll want to purchase chunks of meat from your local butcher or at the meat market at Whole Foods, and ask for “beef chuck stew meat.”

Top photo with chunks of raw meat on brown paper, and bottom has the ingredients with veggies on white counter. by

Ingredients Needed for our Beef Vegetable Soup:

Olive Oil – choose a good quality extra virgin olive oil to get 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. You will need 1 pound (16 ounces).

Vegetables – you will need an onion, some garlic, celery, carrots, 2 potatoes, frozen peas, and a package of sliced mushrooms.

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

Broth – you will need some beef stock (or beef broth), along with some water to make this soup.

Flour – choose an all-purpose flour (or cornstarch) to toss with the cubes of stew meat before sautéing them. This will also thicken the broth for this hearty soup.

Ok, let’s get started!

Easy Directions…

1. First, prep all the vegetables. Set them aside.

2. Then cut the chunks of meat into bite-size pieces. 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. by

3. Heat olive oil in a large pot, or Dutch oven.

4. 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.  by

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

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

7. 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. by

8. 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.

9. 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

(*Full Recipe Card Below!)

4 photo of vegetables tossed into the beef vegetable soup. by

Storing and Freezing…

  • To Store: Like beef stew, it will keep fresh for up to 3 days in the refrigerator.
  • To Freeze: As always, allow the soup to cool before storing is a sealed container, then freeze. This soup will freeze well, and up for 1 month.

Quick NOTE…

Can we make this soup with our Instant Pot or Slow Cooker?

The answer is yes. But, you will have to brown the beef first ,then add the wine and deglaze the bottom of the pot. Add in all the rest of the ingredients, (but hold the potatoes, peas and mushrooms) cover, and follow your instructions on your appliance. Add in the last 3 vegetables at the end of cooking, at least 20 minutes.

Additional recipes for hearty soups!

Yield: 6 servings

Beef Vegetable Soup

Beef Vegetable Soup by

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.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


  • 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


  1. 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.
  2. In a heavy Dutch oven pot, heat on high heat, and add 3 tablespoons of olive oil.
  3. 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.
  4. 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.
  5. Next, add in the chopped onion, diced garlic, sliced carrots, celery, and tomato paste.
  6. Pour in the beef stock and water. Then toss in the dried thyme, and COVER with the lid.
  7. Bring to a boil, then lower the heat to a low simmer for 40 minutes, until the meat is tender to the bite.
  8. Remove the cover, and stir the soup. Toss in the frozen peas, cubed potatoes, sliced mushrooms, salt, and freshly chopped parsley.
  9. 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.
  10. 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.
  11. Then ladle into bowls. Serve with some crusty bread on the side.

Yields: 6 servings

Nutrition Information:


6 servings

Serving Size:

1 serving

Amount Per Serving: Calories: 285Total Fat: 11.7gCarbohydrates: 31.1gFiber: 5.9gSugar: 6.1gProtein: 9.1g

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Beef Vegetable Soup by

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Happy and Healthy Cooking! 😉

thanks for stopping by!

xo anna and liz

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