Beef Vegetable Soup

This Beef Vegetable Soup is the perfect choice for a cozy, comforting weeknight meal. It is loaded with tender cubes of beef and fresh vegetables, all simmered in a thick, savory broth that will satisfy a hungry family.

A spoonful of beef vegetable soup in a white bowl.

Reasons to Make This Beef Vegetable Soup…

Five reasons to love this soup!

  • This beef vegetable soup is loaded with veggies and it is very easy to make.
  • The beef 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.
  • This recipe is inexpensive to make and will feed a family of 6.
  • You can pair it with any of these sides: our easy homemade cornbread recipe, cheesy mini biscuits-jim n nicks copycat, or with your favorite crusty loaves of bread for dipping – 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.

Ingredients Needed for our Beef Vegetable Soup:

Let’s discuss 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 1 pound (16 ounces).

Vegetables – Only an onion, some garlic, celery, carrots, 2 potatoes, 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 – You will need some beef stock (or beef broth), along with some water to make this soup.

Flour – Plus, 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 a thick, 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!

Directions to Make Our Beef Vegetable Soup…(*Full Recipe Card Below!)

For our recipe, you will need to buy good quality beef (for beef stew) along with a few vegetables, and a container of beef broth. Then, you will need to cut the chunks of beef into smaller, bite-size pieces, and chop all the veggies, and, the rest is easy!

1. First, prep all the vegetables. 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

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.

Questions & Answers…

1. What kind of beef should we buy? For our recipe, you will need to buy good quality beef (for beef stew) along with a few vegetables, and a container of beef broth. Then, you will need to cut the chunks of beef into smaller, bite-size pieces, and chop all the veggies, and, the rest is easy!

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.

Additional recipes for hearty soups!

Yield: 6 servings

Beef Vegetable Soup

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

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

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

  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:

Yield:

6 servings

Serving Size:

1 serving

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

Did you make this recipe?

Mention @2sistersrecipes on Instagram or tag #2sistersrecipes!

anna and liz selfie

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…

Sign Up For Our Email List

Something delicious for your inbox! Subscribe and join our email list and get all our recipes FREE!

Leave a Reply

Your email address will not be published. Required fields are marked *

2 Comments