Beef Vegetable Soup

Name: Beef Vegetable Soup
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 10 cups
Ingredients: 2 teaspoons brown sugar; 1/3 teaspoon black pepper; ½ teaspoon salt; ¾ teaspoon garlic powder; ¾ teaspoon onion powder; ½ teaspoon chili powder; ½ teaspoon paprika; ¼ cup flour; 2 lbs. chuck roast; 3-6 tablespoons olive oil; ½ cup red wine; 4 Tablespoons butter; 1 cup yellow onion; 3 Tablespoons tomato paste; 4 cloves garlic; 1 Tablespoon Worcestershire sauce; 2 bay leaf; 1 rosemary; ¼ teaspoon sage; 7 cups beef broth; 1 tsp Better Than Bouillon; 2 ½ cups peas; 2 ½ cups carrots; 2 ½ cups corn; 2 ½ cups green beans; ¼ cup corn starch; 2-3 Gravy Master; parsley

User Reviews

5

54 reviews

Excellent

Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Servings
10 cups
Calories
315 kcal
Course
Main Course
Cuisine
American

Beef Vegetable Soup

Quade Oliver

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Beef Vegetable Soup features tender cubes of seasoned chuck roast simmered with a variety of vegetables like peas, carrots, corn, and green beans in a rich broth. Browning the beef with a spice rub creates depth, while deglazing with red wine adds acidity and complexity. The soup is thickened with a cornstarch slurry and finished with butter for smoothness. Herbs like rosemary, sage, and bay leaf provide aromatic notes. This comforting soup delivers a hearty meal balanced with savory beef and fresh vegetables.

Description

Beef Vegetable Soup begins by seasoning cubed chuck roast with a blend of brown sugar, black pepper, salt, garlic, onion powder, chili powder, paprika, and flour. The meat is browned in batches in olive oil to develop a flavorful crust while leaving the inside mostly rare. Fond left in the pan is deglazed with red wine, lifting concentrated browned bits to flavor the soup base.

Cooked butter, tomato paste, garlic, Worcestershire sauce, herbs (bay leaf, rosemary, sage), and beef broth form a rich broth that simmers slowly with the beef to tenderize it and infuse flavor. Frozen peas, carrots, corn, and green beans are added later. A cornstarch slurry thickens the soup, and the addition of cold butter at the end imparts a velvety texture.

This soup offers a robust, comforting option balancing tender beef bites with fresh vegetables in a thickened, herb-infused broth. It can be made on the stove or slow cooker. Adding mushrooms separately preserves their texture and color if desired.

Crockpot users should reduce broth slightly and adjust seasoning. The soup keeps well and can be reheated gently.

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Ingredients

Servings

Beef Seasoning

2 teaspoons brown sugar
1/3 teaspoon black pepper
½ teaspoon salt
¾ teaspoon garlic powder
¾ teaspoon onion powder
½ teaspoon chili powder
½ teaspoon paprika
¼ cup flour

Soup

2 lbs. chuck roast see note 1
3-6 tablespoons olive oil
½ cup red wine See Note 2, dry
4 Tablespoons butter separated, cold
1 cup yellow onion diced
3 Tablespoons tomato paste
4 cloves garlic minced
1 Tablespoon Worcestershire sauce
2 bay leaf
1 rosemary or ½ tsp dried, sprig
¼ teaspoon sage ground
7 cups beef broth or 6 for crock pot to account for liquid reduction on stove
1 tsp Better Than Bouillon or 1 beef bouillon cube
2 ½ cups peas frozen
2 ½ cups carrots
2 ½ cups corn
2 ½ cups green beans
¼ cup corn starch + ¼ cup cold water
2-3 Gravy Master Optional)- Adds an even richer darker color, drops
parsley to garnish, chopped

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Instructions

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See notes for Crock Pot Method, PRO Tips, and FAQ!
Combine the beef seasoning and set aside. Measure and set out all additional ingredients.
Cut meat into 1-inch cubes, discard any large pieces of fat. Fat marbleized into the meat is fine!
Sprinkle the meat with the seasoning mixture and toss to coat. Sprinkle with flour and toss to coat again.
Heat 3 Tablespoons olive oil in a large skillet over medium high heat. Add the meat in batches, don’t overcrowd the pan). Brown on each side for 30-40 seconds and set aside on a plate. Add more oil in between batches as needed. (The middle of the meat should still be red and cold!)
Turn the heat off. Carefully wipe up any very black spots but leave the brown remnants on the bottom of the pan. This is called ‘fond’ and will give the soup plenty of flavor.
Once the pan has cooled a bit, add the wine and turn heat up to medium-high. Use a silicone spatula to “clean” (deglaze) the bottom of the pan. Watch it carefully while it reduces.
After 3-5 minutes, or once the liquid has reduced by half, add 2 TBS butter and the diced onions. Cook for 4 minutes.
Add the garlic and cook for 1 more minute. By now the wine should be almost completely gone with only red colored onions left.
Add everything else except cornstarch mixture and vegetables: (Browned beef, Tomato paste, Worcestershire sauce, bay leaves, rosemary, ground sage, beef broth, and 1 beef bouillon cube.)
Cover the pot, leaving just a small crack, and simmer over medium-low heat for 2 hours (or more). The liquid should simmer softly and reduce slowly with a little bit of steam escaping.
Once ready to serve, prepare cornstarch mixture. Add ¼ cup of cornstarch to a small Tupperware container. Add ¼ cup COLD water. Cover and shake to combine.
Bring the soup to a full boil. Slowly add the cornstarch mixture in increments, using a silicone spatula to carefully stir it in as you do so. If the soup reaches your desired level of thickness before the cornstarch mixture is gone, you can refrain from adding the rest. (I like to add it all!)
Reduce heat to low. Add in the frozen vegetables and stir to combine. Heat for 10 minutes. (If a darker color is preferred, add up to 3 drops of Gravy Master.)
Remove from heat. Remove the bay leaves and rosemary stem. Swirl in 2 Tablespoons of cold butter for a smooth, velvety finish. This is a technique that chefs use called “monter au beurre”.
Garnish with chopped parsley and serve over mashed potatoes or with biscuits.

Notes

Choose chuck roast or other economical cuts; chuck is best for slow cooking to tenderness.
Use dry red wines like Cabernet Sauvignon or Merlot; alternatively, beef broth with red wine vinegar adds acidity.
Cook mushrooms separately to retain color and texture before adding them back at the end.
In slow cooker, use less broth to account for less liquid reduction; thickening with cornstarch is needed at the end.
Remove bay leaves and rosemary sprigs before serving to avoid woody texture.

Nutrition Information

Show Details

Calories 315kcal (16%) Carbohydrates 15g (5%) Protein 22g (44%) Fat 18g (28%) Saturated Fat 8g (40%) Trans Fat 1g (50%) Cholesterol 75mg (25%) Sodium 982mg (41%) Potassium 594mg (13%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 2621IU (52%) Vitamin C 8mg (9%) Calcium 51mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 10cups

Amount Per Serving

Calories 315 kcal

% Daily Value*

Calories	315kcal	16%
Carbohydrates	15g	5%
Protein	22g	44%
Fat	18g	28%
Saturated Fat	8g	40%
Trans Fat	1g	50%
Cholesterol	75mg	25%
Sodium	982mg	41%
Potassium	594mg	13%
Fiber	3g	12%
Sugar	2g	4%
Vitamin A	2621IU	52%
Vitamin C	8mg	9%
Calcium	51mg	5%
Iron	3mg	17%