Name: Hearty Vegetable Beef Soup
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Western
Ingredients: 1 tbsp olive oil; 1.5 lb / 750g beef chuck, cut into 1.5cm / 3/5″ cubes; 1 onion, chopped; 2 garlic cloves, minced; 2 carrots, peeled and chopped; 2 celery ribs, chopped; 3 cups beef broth / stock, low sodium; 2 cups water; 1/4 cup tomato paste; 1 tsp dried thyme; 1 tsp dried oregano; 2 dried bay leaves; 2 potatoes, peeled and chopped; 1 cup green beans, chopped; 1 cup corn kernels (frozen or canned); 1 cup peas (frozen); Salt and pepper to taste

Why You’ll Love Hearty Vegetable Beef Soup Recipe

This soup is full of robust flavor and satisfying textures. The beef becomes fall-apart tender after slow simmering, the vegetables add comforting heartiness, and the broth is rich and well-balanced with savory and aromatic notes. It’s perfect for chilly evenings and makes excellent leftovers and freezer meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

olive oil
stewing beef
salt and pepper
onion
garlic
celery
carrots
flour
beef broth/stock
dry red wine, stout, or Guinness (optional “secret ingredient”)
water
tomato paste
bay leaves
dried thyme
frozen peas
potatoes
butter or oil (for optional mushrooms)
mushrooms (optional)

Directions

Heat some olive oil in a large heavy-based pot over high heat.
Pat the beef dry and season with salt and pepper. Brown the beef in batches until well caramelized, then remove and set aside.
In the same pot, add garlic and onion and sauté briefly, followed by celery and carrots until the onion becomes translucent.
Sprinkle in the flour and stir, then gradually pour in the beef broth while stirring constantly to avoid lumps.
Add the wine (or stout), water, tomato paste, bay leaves, and thyme. Stir well and return the browned beef to the pot.
Cover and simmer gently over medium-low heat for about 1 hour 15 minutes, or until the beef is very tender.
Add the potatoes and peas, simmer uncovered for about 20 minutes until the potatoes are cooked through.
If using, sauté mushrooms in butter until golden and add them in during the last few minutes of cooking.
Season with additional salt and pepper to taste. Serve hot with crusty bread.

Servings and timing

Serves: 5
Prep time: 15 minutes
Cook time: 1 hour 50 minutes
Total time: 2 hours 5 minutes

Variations

• Vegetable swap: Add extra veggies like green beans, corn, or zucchini for more color and nutrients.
• Alcohol-free option: Replace the wine or beer with additional beef broth and a splash of Worcestershire sauce for added depth.
• Thicker soup: Stir in cooked barley or small pasta shapes during the last 10 minutes for a heartier texture.
• Herb boost: Fresh herbs like parsley or rosemary at the end brighten the flavor.

Storage/Reheating

Refrigerate leftover soup in an airtight container for up to 4–5 days. Freeze in portions for up to 3 months. To reheat, warm gently on the stovetop over medium heat until hot throughout, or microwave in a covered bowl, stirring occasionally. Adding a splash of broth while reheating can help loosen the broth if it thickens in storage.

FAQs

How long does this soup last in the fridge?

Stored properly in an airtight container, the soup will keep for about 4–5 days in the refrigerator.

Can I make this soup in a slow cooker?

Yes, after browning the beef and sautéing the vegetables on the stovetop, transfer everything to a slow cooker and cook on low for 6–8 hours.

What cut of beef is best?

Use stewing or braising cuts like chuck, which become tender and flavorful when simmered slowly.

Is the alcohol cooked out?

Yes. When simmered for the full cooking time, the alcohol from wine or beer evaporates, leaving behind flavor.

Can I skip the wine or beer?

Absolutely. You can replace it with extra beef broth and a bit of Worcestershire sauce for added richness.

Can I add different vegetables?

Yes—vegetables like green beans, corn, or bell peppers can be added for extra variety.

How do I thicken the soup more?

Add a slurry of cornstarch and water near the end of cooking, or incorporate cooked barley or small pasta.

Can this be frozen?

Yes, this soup freezes well. Portion into freezer bags or containers and freeze for up to 3 months.

What side dishes go well with it?

Crusty bread, garlic toast, or simple dinner rolls complement this hearty soup nicely.

Can I make this gluten-free?

Yes. Substitute the flour with a gluten-free flour blend or cornstarch for thickening.

Conclusion

This Vegetable Beef Soup stands out with its tender beef, rich broth, and hearty vegetables. Whether you’re feeding family on a cold night or prepping meals ahead, this recipe delivers comforting flavor and satisfying texture. With easy tweaks and excellent storage options, it’s sure to become a go-to favorite in your soup rotation.