Vegetable Beef Soup (Fall apart beef!) Recipe

If there’s a single bowl of comfort that instantly brings me back to cozy family gatherings and frosty evenings, it’s Vegetable Beef Soup. Every spoonful is tender beef, vibrant veggies, and a broth so rich and savory it warms you from the inside out—simple, hearty, and downright irresistible!

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Ingredients You’ll Need

Sometimes the simplest ingredients work the most magic in the pot. Each component of this Vegetable Beef Soup adds flavor, heartiness, or that irresistible pop of color that makes the whole dish sing.

• Stewing beef (chuck or boneless short rib): Opt for well-marbled pieces—these give the soup its signature fall-apart tenderness and deep, beefy taste.
• Olive oil: Essential for searing the beef and developing those caramelized brown bits that enrich the broth.
• Onion & garlic: The classic flavor foundation—chopped onion and plenty of garlic build savory, aromatic depth.
• Carrots & celery: These give the soup sweet undertones and that satisfying, classic veggie crunch.
• Flour: Sprinkling just a bit coats the veggies and beef, thickening the broth until it’s hearty and luxurious.
• Low-sodium beef broth/stock: Keeps the flavors rich yet perfectly balanced—always go low-sodium so you can control the seasoning.
• Dry red wine, Guinness, or stout: These bold liquids add the sort of flavor that has people asking, “What’s your secret?”
• Tomato paste: Just a little boosts umami and brings brightness to the broth.
• Bay leaves & thyme: These dried herbs transform the soup, adding earthy, aromatic warmth.
• Potatoes: Any kind works! The cubes soak up all that broth and make every spoonful extra satisfying.
• Frozen peas: Toss these in at the end for a burst of color and a touch of sweetness.
• Mushrooms (optional): Quickly pan-fried in butter for a deeply savory, silky finish—an optional extra you’ll love.
• Salt & lots of cracked black pepper: Season generously for big, bold flavors that bring it all together.

Variations

The beauty of Vegetable Beef Soup is how easy it is to make it your own! Swap ingredients based on what’s in the fridge, dial the flavors to match your favorite cuisine, or tailor it for dietary needs—the possibilities keep things fresh every time.

• Swap the protein: Use ground beef for a faster cook time, or try shredded chicken for a lighter variation.
• Boost the veggies: Add green beans, corn, spinach, or kale in the last 10 minutes—they’ll bulk up the soup and invite extra nutrition.
• Go grainy: Stir in cooked barley or small pasta (like ditalini) for even more cozy, stick-to-your-ribs goodness.
• Make it meatless: Double up on hearty root veggies and swap the beef broth for vegetable stock—you’ll still get all that savory satisfaction.

How to Make Vegetable Beef Soup

Step 1: Sear the Beef

Start by patting your beef chunks dry and seasoning them well with salt and pepper—this little move makes all the difference! Sear the beef in a splash of hot olive oil in a heavy-bottomed pot. Brown the pieces in batches so you get that gorgeous caramelization, then set them aside.

Step 2: Build the Flavor Base

If the pot’s looking dry, add a touch more oil, then toss in the chopped onion and garlic. Let them sizzle for about 2 minutes, filling your kitchen with the kind of aroma that draws a crowd. Add in the carrots and celery and continue cooking until the onion turns translucent and everything softens a bit.

Step 3: Create a Rich Broth

Time for the magic touch! Sprinkle flour evenly over the sautéed veggies and stir it in, letting the flour coat everything. Slowly pour in the beef broth, stirring constantly to prevent lumps, then add your chosen wine, Guinness, or stout, water, tomato paste, bay leaves, and thyme. Give it a good stir, then return the seared beef to the pot.

Step 4: Low and Slow Simmer

Cover the pot and lower the heat to a gentle, steady bubble. Let the Vegetable Beef Soup simmer for about 1 hour and 15 minutes. This slow cooking turns the beef meltingly tender and allows every flavor to mingle into the perfect broth.

Step 5: Add Veggies and Mushrooms

Add the potatoes and frozen peas to the pot, then simmer (uncovered) for an additional 20 minutes. For a bit of extra indulgence, stir in buttery sautéed mushrooms during the last 5 minutes—just cook them separately in a skillet beforehand until beautifully browned.

Step 6: Taste and Serve

When the potatoes are fork-tender and the beef is falling apart, season your Vegetable Beef Soup with extra salt and plenty of cracked black pepper. Ladle it into bowls, garnish with parsley, and dig in with a chunk of fresh, crusty bread.

How to Serve Vegetable Beef Soup

Garnishes

There’s nothing like a sprinkle of fresh parsley or chives atop a steaming bowl of Vegetable Beef Soup. For a final flourish, try a twist of cracked black pepper or a drizzle of good olive oil—each adds a pop of color and brightness that makes every bowl inviting.

Side Dishes

This soup begs for a slice of crusty bread, whether it’s a chewy artisanal loaf, quick Cheesy Garlic Bread, or buttery Irish Soda Bread. Pair it with a crisp green salad or some roasted vegetables for a meal that feels both cozy and complete.

Creative Ways to Present

For gatherings, serve Vegetable Beef Soup in rustic mugs or shallow bowls for easy dipping. Hosting a dinner party? Add a stylish touch with mini bread bowls or top each serving with buttery mushrooms and microgreens for restaurant-worthy flair.

Make Ahead and Storage

Storing Leftovers

Let your soup cool to room temperature, then transfer to airtight containers. It keeps in the fridge for up to 5 days, and like all great soups and stews, the flavors only deepen after a day or two.

Freezing

Vegetable Beef Soup freezes beautifully! Portion cooled soup into freezer containers (leave a little space for expansion) and freeze for up to 3 months. Thaw overnight in the fridge when you’re ready for a comforting meal in minutes.

Reheating

To reheat, simply warm on the stovetop over medium heat until simmering, stirring occasionally. If reheating from frozen, thaw first in the fridge. Add a splash of broth or water if it’s thickened too much—then serve piping hot!

FAQs

Final Thoughts

I can’t recommend this Vegetable Beef Soup enough—it’s the kind of soul-soothing dish that always gets rave reviews at my table. If you’re craving comfort with a side of nostalgia, give this recipe a try and let it become a family favorite in your own kitchen!

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