A hearty Vegetable Beef Soup with melt-in-your-mouth slow cooked chunks of beef, potato and vegetables simmered in a herb infused savoury broth. You’ll love how the broth of this beef soup recipe is slightly thickened so it’s like gravy and has extra flavour from a secret ingredient!
Vegetable Beef Soup
So many beef soups are watery and dull. Not this one!!! The thing that sets this beef soup recipe apart from the rest is the broth. It’s slightly thickened so it’s more like a thinnish gravy. It’s infused with herb flavour and also gets an extra depth of flavour from the secret ingredient: red wine. Or beer or stout. (They’re all good)
It’s not about boozing up our soup! It’s about adding complexity and character to the soup broth flavour without simmering for hours up hours like we do with Beef Stew and Pot Roast.
Without the wine, the broth still tastes very, very good.
With the wine, it’s stellar! (And in care you’re concerned, the alcohol gets cooked out, just leaving behind flavour.)
What goes in Vegetable Beef Soup
Here’s what you need.
Stewing beef – anything economical, in small bite size pieces (remember, we’re making a soup here, not a stew)
Red wine, stout or guinness – all of these work great here. Red wine gives it a classic beef stew flavour, Guinness or stout will give the soup a more intense, deep flavour like Irish Guinness Stew. I use wine most frequently because I always have some on hand, and because I prefer not to just use part of a can of beer that I wouldn’t choose to drink!
How to make Beef Soup
The key step here is to brown the beef well – aggressively is the term that I use. This adds a ton of flavour to the beef itself and the broth, from the brown bits on the bottom of the pot that dissolves into the broth.
I like to sauté the mushrooms in butter and add them towards the end – but this is optional. Because golden brown buttery mushrooms vs mushrooms just simmered in the broth? There is no contest! (But really, it is optional 🙂 )
Fall-apart slow cooked beef!
I promised you fall-apart beef, and fall apart beef you shall get. And you will see just how tender the beef is in the recipe video below using the most ridiculous method – chopsticks of all things!!
I know, I know, it’s soooo Asian.
But right at that moment while I was filming, it was the first thought that came to me as the easiest way to show it on camera! 😂 I mean, how else can I pry a piece of beef apart using one hand??
What Beef Soup goes with
There’s a ton of veggies in this soup, and you could add even more into the soup. Green beans would be ideal, but they were extortionately overpriced on the day I shot this and I just couldn’t do it.
So it’s an ideal meal-in-a bowl that doesn’t need anything more. But I’m pretty sure no one would say no to a side of quick Cheesy Garlic Bread!!! Or try one of these soup dunkers:
Soup Dunkers
Also, this soup just gets better with time and freezes 100% perfectly. So make a double batch! ~ Nagi x
Watch how to make it
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Vegetable Beef Soup (Fall apart beef!)
Ingredients
- 1.5 tbsp olive oil , separated
- 500g/1 lb stewing beef , cut into 1.75cm / 2/3″ cubes (Note 1)
- 1/2 tsp salt and pepper
- 1 onion , chopped
- 3 garlic , minced (1 tbsp)
- 2 celery , cut into 0.8 cm / 1/3″ slices
- 3 carrots , cut into 0.5 cm / 1/5″ thick slices (halve larger ones)
- 4 tbsp flour
- 2 1/2 cups (625ml) beef broth/stock , low sodium
- 1 1/2 cups (375ml) dry red wine, Guinness beer or stout (Note 2)
- 1.5 cups (375ml) water
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp thyme dried
- 1 cup frozen peas
- 2 potatoes (any), cut into 1.5cm / 2/3″ cubes
Buttery mushrooms (optional):
- 1 tbsp (15g) butter or oil
- 200g/ 6oz small mushrooms , quartered or halved
Instructions
- Heat 1 tbsp oil until very hot in a large, heavy based pot over high heat.
- Pat beef dry with paper towels, then sprinkle with salt and pepper.
- Brown beef aggressively in 2 or 3 batches, adding more oil if needed. Remove browned beef into a bowl.
- If pot looks dry, add a touch more oil.
- Add garlic and onion, cook for 2 minutes.
- Add carrot and celery, cook for 2 minutes or until onion is translucent.
- Stir in flour, then slowly pour in beef broth while constantly stirring.
- Add beer, water, tomato paste, bay leaves and thyme, stir well. Then add the beef back in.
- Cover, adjust heat to medium low so it’s bubbling gently. Simmer 1 hr 15 min or until beef is pretty tender.
- Add potatoes and peas, simmer for a further 20 minutes without the lid. Add cooked mushrooms in the last 5 minutes.
- The soup is ready when the potatoes are cooked and beef is very tender (see video).
- Adjust salt and pepper to taste (I like lots of pepper in this!).
- Ladle into bowls. Sprinkle with parsley and serve with crusty bread if desired. Try quick Cheesy Garlic Bread or super easy Irish Soda Bread!
Buttery Mushrooms (optional):
- Melt butter in a large skillet over medium high heat. Add mushrooms and cook for 5 minutes until browned. Sprinkle with salt and pepper.
Recipe Notes:
- Red wine – any dry, full bodied red wine. Cab Sauv and Merlots are ideal.
- Guinness Beer and Stout are dark beers, labelled as such on the cans. You should find these at most liquor stores. Use some, drink some – or tip the whole can in an simmer for longer with the lid off!
- Non alcoholic sub – add 400g/14 oz can of crushed tomato, 2 tsp Worcestershire sauce. This will add alternative flavour to compensate.
Nutrition Information:
Originally published May 2019. Updated for housekeeping matters March 2020, no change to recipe.
More chunky, hearty soups
Life of Dozer
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(And we’d be smiling too if we had Life of Dozer!!!)
My favorite beef stew. Only change I made was adding the peas just before serving and giving them a minute or two to warm. Wish I’d doubled the recipe.
Great recipe. Thicken very nice. The wine was a bit too much. I was looking for more of a classic. But I will make again. With less wine possibly only 1/2 cup and use beef stock for the rest.
Cooked this twice, second time double the ingredients. Really tasty! Left out the peas and mushrooms though since not a fan.
I’ve made this 4 times and each time it’s so good.
First I marinate the beef with a can of French onion soup.
And I add a can of beef consommé while cooking. It’s so rich and delicious.
And don’t skip the beer or wine. I didn’t have the right beer one time, and though it was good, we could tell something was missing.
I chose to do red wine and increased the water to 2C and it came out delicious! Perfect recipe for a chilly fall day!
This is literally the best soup I have ever made. I actually left onions out but added double the stock powder and it was unbelievable. Thanks for sharing! Will be a staple dish in my home now.
This recipe worked out great! I’m glad I could show my family in Germany what beef soup is all about. Of course I used a nice dark German beer and a bottle of half decent merlot. I made the recipe for 20 servings so we can eat for a few days. I am looking forward to these leftovers.
Hi, I’m wanting to make this recipe in my slow cooker. Would I need to change the quantities of liquid at all? And how long on low would I need to cook for? Thank you!
Nagi, this looks fab but I would like to add barley, should I add extra stock do you think? Beef, barley & veg soup – maybe your next recipe?
I made this soup for dinner this evening, and it was simply delicious. I opted for the red wine amazing flavor. I used fresh Bay leafs, and fresh thym..
This soup is amazing. I used chuck steak (and chicken stock because I was out of beef) and it was so delicious. Definitely a recipe I’ll put on repeat while we are having this colder weather. Big licks to Dozer. x
Could I add barley to this recipe?
Made this soup was delicious will make it again
Can I cook this in a slowcooker, if so, how many hours?
I enjoyed the soup – it is very flavourful! However, most of the liquid boiled off so I ended up having to top it off with some more stock and water about 3 times in the hour.
Best vege, beef soup I’ve ever had in my life. I’ve made it about 10 times. I use a cheap cab sauv instead of Guinness and it’s absolutely delicious.
Oh my goodness – this soup is SO flavorful and beautifully thick. I used bone broth for the stock, the wine only and added the mushrooms, it was so much goodness in a bowl. Went down a treat with some crusty sourdough. Thank you for such a wonderful recipe!
This is the first time we didn’t care for a recipe -and we have tried many of Nagi’s (&Dozer’s) creations.
It was way too bland for our taste and rather on the sweet side.
I added a can of fire-roasted tomatoes, frozen corn, 1/2 tsp cayenne pepper, 1 tbsp Worcestershire, 1/2 tsp paprika, 1 tsp dried parsley, and 1 tsp dried basil as well as some oregano and 2 beef cubes (plus more beef broth).
I don’t understand why you would give us all your edits to the recipe and then give it 3 stars. Rate the recipe as given next time.
Not only did you alter it but you altered it with stuff that will absolutely sweeten any soup, like corn. ( think: corn syrup)
I think you should make it again and this time do it without the corn. I have a feeling it’s going to be a totally different experience for you.
You altered the recipe that much then were surprised it didn’t work out?
Genius.
Excellent recipe with wine substitute instead. Fun and simple. Time consuming unless you buy pre cut veggies but that’s to be expected. Any alcohol added to recipe is just overpowering so I just go with tomato paste etc and it’s perfect!
Excellent! I made a few adjustments 1/2 cup white wine (didn’t have red wine) substituted tomato paste for 1 can 14.5 oz diced tomatoes