When it comes to a hearty and comforting meal, nothing beats a bowl of beef vegetable soup. The savory broth, tender beef, and variety of vegetables create a delicious and filling meal that is perfect for any season. Recently, I decided to make a big batch of beef vegetable soup to have on hand for the week. The result was a delicious and satisfying soup that warmed me up on chilly evenings. In this blog post, I will share my recipe for beef vegetable soup, along with tips on how to store, refrigerate, and reheat it.
As someone who enjoys cooking, I love experimenting with different ingredients and techniques. When it came to making beef vegetable soup, I knew I wanted to create a rich and flavorful broth that would be the perfect base for the vegetables and beef. I started by sautéing onions and garlic in a large pot until they were fragrant and softened. Then, I added diced carrots and celery, along with cubed beef chuck, and cook until the beef was browned on all sides. Next, I poured in beef broth, diced tomatoes, and a variety of herbs and spices, including thyme, bay leaves, and black pepper. I let the soup simmer for several hours until the beef was tender and the vegetables were soft. Finally, I added in a variety of other vegetables, including potatoes, green beans, and corn, and let the soup cook until everything was heated through.
- 2 pounds beef chuck, cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, diced
- 3 stalks of celery, diced
- 8 cups beef broth
- 1 can diced tomatoes
- 2 potatoes, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
How to Make it:
In a large pot or Dutch oven, sauté onions and garlic until fragrant and softened.
Add diced carrots and celery, along with cubed beef chuck, and cook until beef is browned on all sides.
Pour in beef broth and diced tomatoes, along with bay leaves, thyme, and black pepper.
Simmer the soup for several hours until the beef is tender and the vegetables are soft.
Add potatoes, green beans, and corn, and cook until everything is heated through.
How to Store it:
To store beef vegetable soup, allow it to cool to room temperature before transferring it to an airtight container. The soup can be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months.
How to Refrigerate it:
To refrigerate beef vegetable soup, allow it to cool to room temperature before transferring it to an airtight container. Be sure to label the container with the date and contents.
How to Reheat it:
To reheat the beef vegetable soup, simply transfer it to a pot and heat over medium-low heat until heated through. Alternatively, you can microwave it in a microwave-safe bowl for 1-2 minutes, stirring occasionally.
Tips to Make it More Delicious:
- Use a variety of vegetables to add flavor and texture to the soup.
- Use homemade beef broth for a rich and flavorful base.
- Add a splash of red wine to the soup for added depth of flavor.
- Top each serving with a dollop of sour cream or a sprinkle of grated cheese for added creaminess.
Can I use a different cut of beef for this recipe?
Yes, you can use a different cut of beef if you prefer. Just be aware that some cuts may require longer cooking times to become tender.
Can I use vegetable broth instead of beef broth?
Yes, you can use vegetable broth instead of beef broth if you prefer a vegetarian version of this recipe.
Can I add other vegetables to this recipe?
Yes, you can add other vegetables to this recipe to suit your tastes. Some options include squash, zucchini, kale, or spinach.
How long does it take to make this recipe?
This recipe requires several hours of simmering time to ensure that the beef is tender and the flavors are well-developed. However, the actual prep time is relatively short, making it a great recipe to make on a lazy weekend afternoon.
Can I freeze this soup?
Yes, you can freeze this soup for up to 3 months. Just be sure to allow it to cool completely before transferring it to an airtight container or freezer bag. To reheat, simply thaw in the refrigerator overnight and then heat on the stove or in the microwave.
Beef vegetable soup is a classic comfort food that is perfect for any season. By following the simple recipe and tips outlined in this blog post, you can create a delicious and satisfying soup that will warm you up on chilly evenings. Whether you're cooking for a crowd or just for yourself, beef vegetable soup is a versatile and easy meal that can be enjoyed any time of day. So why not give this recipe a try and see how it turns out for you?
Beef Vegetable Soup
- 2 teaspoon brown sugar
- ⅓ 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 dry red wine
- 4 Tablespoons cold butter, separated
- 1 cup yellow onion, diced
- 3 Tablespoons Tomato Paste
- 4 cloves garlic
- 1 Tablespoon Worcestershire sauce
- 2 bay leaves
- 1 sprig rosemary, or ½ teaspoon dried
- ¼ teaspoon ground sage
- 7 cups beef broth, or 6 for crock pot to account for liquid reduction on stove
- 1 teaspoon better than bouillon
- 2 ½ cups frozen peas/carrots/corn/green beans
- ¼ cup Cornstarch + ¼ cup cold water
- 2-3 drops Gravy Master
- Chopped parsley, to garnish
- 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.
Note 1- Meat Options:
- Sirloin and Tenderloin roasts are pricier but more tender, which requires less cooking time to render down than tougher cuts of meat.
- Chuck Roast, Rump Roast, and Bottom Rounds are more economical cuts that render down nicely if cooked low and slow. The best option of the 3 is Chuck, then Rump, then Bottom Round.
- You may have the option to buy packaged stew meat that's already cubed. That works as well, although if possible, I prefer to purchase it whole so that I can choose the cut I want. Stew meat isn’t always clearly labeled as which cut it’s from.
Note 2- Wine Options and Substitutes:
- High-quality Cabernet Sauvignon or Merlot works as well in this recipe. If preferred, beef or chicken broth can be used along with 2 TBS Red Wine Vinegar. The acidity from the vinegar helps render down the meat.
Note 3- Adding Mushrooms:
- To add mushrooms, cook them separately to release some of the water, concentrate their flavor, and give them a nice golden color. Remove them and only add them back at the end when the soup is finished. This lets them retain their color, texture, and flavor.
- See blog post for instructions in adding potatoes.
Crock Pot Instructions:Note: Since there is much less liquid reduction in the Crock Pot, use 6 cups of beef broth instead of 7. You may also choose to use 2 beef bouillon cubes instead of 1.
- Follow recipe instructions up to step 8. Transfer wine/onions/garlic to the Crock Pot along with beef and all additional ingredients except for cornstarch mixture and frozen vegetables.
- Cook on low for 7 ½ to 8 hours or high for 3½ to 4 hours.
- Turn the heat on high. Combine ¼ cup COLD water + ¼ cup cornstarch and stir it into the Crock Pot. Let it simmer for 5 minutes.
- Add frozen vegetables and cook for an additional 15 minutes.
- Turn off the heat. Remove the bay leaves and rosemary stem.
- Swirl in 2 Tablespoons of cold butter for a smooth, velvety finish.