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Beef Vegetable Soup

This beef vegetable soup is built on a proper sear, a red wine deglaze, and two hours of slow, patient simmering that turns tough chuck roast into tender, fall-apart pieces in a deeply savory broth. Frozen vegetables added at the end stay bright and perfectly cooked. Serve it over mashed potatoes or alongside biscuits for a complete, satisfying meal.
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Prep Time 10 minutes
Cook Time 2 hours
Servings: 10
Course: Main Course
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Beef Seasoning:
  • 2 teaspoons brown sugar
  • 1/3 teaspoon black pepper
  • 1/2 teaspoon salt
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/4 cup flour
Soup:
  • 2 lbs chuck roast
  • 3 to 6 tablespoons olive oil
  • 1/2 cup dry red wine
  • 4 tablespoons cold butter divided
  • 1 cup yellow onion diced
  • 3 tablespoons tomato paste
  • 4 cloves garlic minced
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 sprig fresh rosemary or 1/2 teaspoon dried
  • 1/4 teaspoon ground sage
  • 7 cups beef broth
  • 1 teaspoon Better Than Bouillon or 1 beef bouillon cube
  • 2 1/2 cups frozen mixed vegetables peas, carrots, corn, green beans
  • 1/4 cup cornstarch
  • 1/4 cup cold water
  • 2 to 3 drops Gravy Master optional
  • Chopped fresh parsley to garnish

Equipment

  • Large Dutch oven or deep, heavy-bottomed pot
  • Large skillet if searing separately
  • Silicone spatula
  • Small container with lid for cornstarch slurry
  • Tongs
  • Ladle

Method
 

  1. Mix the Seasoning: Combine brown sugar, pepper, salt, garlic powder, onion powder, chili powder, and paprika in a small bowl and set aside. Measure and prep all remaining ingredients before you begin cooking.
  2. Cut the beef into roughly one-inch cubes, trimming away large, tough pieces of fat. Marbled fat throughout the meat is fine and should stay. Season the cubes with the spice blend right before cooking, toss to coat, then sprinkle over the flour and toss again.
  3. Sear the Beef: Heat 3 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Working in batches so the pan isn't crowded, add the beef and sear for 30 to 40 seconds per side until browned on the outside. The center should still be red and cold. Transfer to a plate and add more oil between batches as needed.
  4. Turn off the heat. Wipe away any truly black burned spots from the bottom of the pan but leave the brown residue (fond) in place.
  5. Deglaze with Wine: Once the pan has cooled slightly, add the wine and return the heat to medium-high. Use a silicone spatula to scrub the bottom of the pan and dissolve the fond into the liquid. Let it reduce by half, about 3 to 5 minutes.
  6. Add 2 tablespoons of the butter and the diced onion. Cook for 4 minutes, then add the garlic and cook for 1 more minute. By now the wine should be nearly absorbed and the onions will be soft and reddish.
  7. Build the Broth: Return the seared beef to the pot along with the tomato paste, Worcestershire sauce, bay leaves, rosemary, ground sage, beef broth, and bouillon. Stir to combine.
  8. Cover the pot, leaving a small gap for steam to escape, and simmer over medium-low heat for 2 hours. The liquid should bubble gently and reduce slowly.
  9. Thicken and Finish: When the beef is tender, bring the soup to a full boil. Add the cornstarch and cold water to a small container, seal, and shake until fully combined. Slowly pour the slurry into the boiling soup in increments, stirring constantly, until the soup reaches your desired thickness.
  10. Reduce the heat to low. Add the frozen vegetables and stir to combine. Cook for 10 minutes until heated through and just tender. Add Gravy Master if a deeper color is desired.
  11. Remove the bay leaves and rosemary stem. Swirl in the remaining 2 tablespoons of cold butter until fully incorporated. Garnish with chopped parsley and serve immediately over mashed potatoes or alongside biscuits.
  12. Crock Pot Method: Complete steps 1 through 6 on the stovetop. Transfer the onion and garlic mixture along with all remaining ingredients (except cornstarch mixture and frozen vegetables) to a slow cooker, using only 6 cups of broth. Cook on low for 7 1/2 to 8 hours or high for 3 1/2 to 4 hours. Turn heat to high, stir in the cornstarch slurry, and simmer for 5 minutes. Add frozen vegetables and cook for 15 more minutes. Turn off the heat, remove bay leaves and rosemary, and swirl in the cold butter.

Notes

  • Chuck roast is the best all-around choice for this soup. Rump roast and bottom round also work well with the full 2-hour simmer. Sirloin and tenderloin are more tender cuts that require less cooking time.
  • Season the beef right before searing, not in advance. Salt draws moisture to the surface of the meat quickly, and you want that surface dry when it hits the hot oil.
    For a wine-free version, substitute the red wine with an equal amount of beef or chicken broth plus 2 tablespoons of red wine vinegar.
  • To add mushrooms, cook them separately in butter over high heat until golden and their liquid has evaporated. Set aside and stir them in only at the very end with the frozen vegetables.
  • To add potatoes on the stovetop, simmer the soup for 1.5 hours first, then add diced potatoes. Bring to a boil, reduce to a simmer, and cook for 25 to 30 minutes until fork-tender.
  • The cornstarch slurry must go into boiling liquid to thicken properly. Do not skip bringing the soup to a full boil before adding it.
    Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.
  • Make-ahead option: complete the recipe through step 8, refrigerate for up to 2 days, then finish with the slurry and vegetables when ready to serve.