Best Ever Hearty Vegetable Beef Soup (VIDEO)

This vegetable beef soupis the BEST EVER! It’s loaded with chunks of juicy beef that melt in your mouth, and tender, healthy veggies. This homemade soup recipe makes the ultimate comfort food.

bowl of homemade vegetable beef soup

This easy home made vegetable soup recipe requires minimum lively time, and it’s miles fantastic to be on your desk again and again. It has been on ours!

If you’re looking for the maximum splendid fall soup, this is the one.

Chad has been asking (almost begging) for beef stew or hearty beef soup. When fall is upon us, my family craves comfort food, especially soup, chili, and stew.

Perfectly seared, juicy chunks of red meat in a rich pink wine beef broth with smooth vegetables. You definitely can?T help however linger over each bite. It is our favorite soup of all time.

This post blows up our website all 365 days long, as thousands and thousands of human beings flock right here to get the recipe. This is the ultimate meal in a bowl.

homemade soup with beef, carrots, and potatoes in a red bowl

Making the vegetable beef soup recipe

The right cut of meat results in beef that literally falls apart as you eat it. It is perfect for this dish!

It’s crucial to brown the beef first. As a cease end result, it provides an improbable caramel essence and nuttiness to the dish.

Also, it provides a depth of taste to the soup which you cannot create any other way.

The real magic happens when you deglaze the pan.  I use a rich and fruity Cabernet Sauvignon. 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 outstanding flavorful base for our introduction.

Then the pork stock is delivered, the red meat is decrease back to the pot, and in the end, the veggies are brought to the birthday party.

red bowl of rich soup

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

It’s the most dynamic soup that I have ever tasted.

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 mins of lively time, I am fine this vegetable beef soup recipe may be on your menu over and over.

FREEZER FRIENDLY!

It freezes fantastically, so that you can inventory up your freezer earlier than the bloodless weather kicks in.

Vegetable beef soup elements and substitutions

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

MEAT

  • The top notch cuts of meat to apply for this red meat soup are chuck roast, chuck shoulder, chuck-eye roast or pinnacle chuck.

I do not recommend using beef stew meat.  It is a combination of cuts of meat that may not be right for this soup.

  • Trim the difficult fat (which does now not melt at some stage inside the cooking technique) and silver pores and pores and skin (white and silvery searching) from beef.

It takes about 5 minutes, but don’t skip this step.  It is sooo worth it.

TO THICKEN THE SOUP

  • For a thicker stew-like consistency, reduce the beef stock lower back to 2 cups.

SUBSTITUTIONS

  • Some human beings are touchy to alcohol.

I will say the wine adds a fabulous rich burgundy flavor to the soup. If you can, use a cabernet, I highly recommend it.

However, you can alternative with beef inventory, grape, pomegranate, or cranberry juice.

  • You can alternative onion for shallot in case you are looking for a stronger onion taste.
  • Four teaspoons of beef base or bouillon and 4 cups of water can be substituted for the pork stock.

If you do now not keep it available, integrate 1 teaspoon dried basil, 1 teaspoon dried rosemary, half of teaspoon dried oregano and half of teaspoon dried thyme.

  • Dried Italian Seasoning is a exquisite comfort factor.

  • Dutch oven – This pot is perfect for searing and long cooking soups. It evenly distributes the heat and is perfect for this recipe.
  • Garlic PressOne of my most used kitchen tools! I received mine as a gift years ago and I can’t imagine why I never had one.It minces garlic with one squeeze, with the peel still on!

Enjoy!

With love from our smooth kitchen to yours.

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Vegetable Beef Soup in red bowl

Check out more of our favorite soup recipes:

Watch this vegetable beef soup recipe video!

Yield: 12 (1-cup servings)Author: Donna Elick

spoonful of hearty vegetable soup

Rich Vegetable Beef Soup

This vegetable beef soup is the BEST EVER, loaded with juicy, tender beef and healthy veggies. You’ll love this easy, comforting soup recipe!

prep time: 20 MINScook time: 2 hour and 20 MINStotal time: 2 hours and 40 mins

  • 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 (4 cups) beef stock
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Meanwhile, prepare shallot and garlic. Shallot should be diced and garlic minced.  Set aside.
  6. Once all beef is browned, add shallots and garlic. Cook until translucent, about 3 minutes.
  7. 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.
  8. Cover and bring to a boil. Once boiling, reduce to a simmer. Allow soup to simmer 40 minutes.
  9. Meanwhile, prepare potatoes and carrots. Cut vegetables into bite-size pieces. Set aside.
  10. 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).
  11. Garnish with fresh parsley if desired. Serve and enjoy!

DONNA’S NOTES

  1. 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 top notch cuts of meat to apply for this red meat soup are chuck roast, chuck shoulder, chuck-eye roast or pinnacle chuck. These cuts will result in meltingly tender beef that you can cut with a spoon, perfect for this dish!
  2. You can alternative onion for shallot in case you are looking for a stronger onion taste.
  3. Four teaspoons of beef base or bouillon and 4 cups of water can be substituted for the pork stock.
  4. Dried Italian Seasoning is a exquisite comfort factor. If you do now not keep it available, integrate 1 teaspoon dried basil, 1 teaspoon dried rosemary, half of teaspoon dried oregano and half of teaspoon dried thyme.
  5. For a thicker stew-like consistency, reduce the beef stock lower back to 2 cups.
  6. 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 alternative with beef inventory, grape, pomegranate, or cranberry juice.

http://www.theslowroasteditalian.com/2014/09/hearty-beef-soup-recipe.html

Recipe developed by Donna Elick The Slow Roasted Italian

Copyright ©2014 The Slow Roasted Italian – All rights reserved.

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