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
This is what a doggy smile looks like.
(And we’d be smiling too if we had Life of Dozer!!!)
Magda says
Lovely soup. My 8 year old really enjoyed it if though “it had things in it she knows she doesn’t like” (celery).
Only question I have is why my budget meat cuts always take way longer to cook than recipes say? This took about 3 hrs for the meat to be soft. That’s the case with all recipes I try.
Nagi says
Hi Magda, I’m so glad you loved it – What kind of meat were you using? – N x
Magda says
Oyster blade.
Sarah says
Hi, I just made this for the 3rd time in 2 weeks – it was a MASSIVE hit in our house!
Because I dont use the whole litre of stock, I freeze the left overs, but would that affect the taste?
Thank you for all your great recipes!
Nagi says
Hi Sarah, freezing stock is fine, the perfect way to store it long term!
Nikki says
How is this recipe if i use crushed tomatoes instead of wine or stout?
Does it still taste the same?
Nagi says
Hi Nikki, it doesn’t taste quite the same but still great – I have the non alcoholic subs in the recipe notes – N x
Jo says
Hey Nagi would you leave the salt out if you were to use normal beef stock and not low sodium?
Nagi says
Hi Jo, I’d just adjust omit the salt and then salt to taste after cooking – N x
Jo says
Thanks Nagi made it today. Was really good
Gloria says
Thanks for your great recipes, have just made this soup recipe – huge success, very tasty.
I appreciate your clear instructions for recipes, the pic. showing all the ingredients needed and the video of the process.
Nagi says
I’m so happy you loved it Gloria!
Mai says
Hi Nagi, if we wanted to bulk out the soup with some extra veg, what would you recommend?
Nagi says
Hi Mai, you could add mushrooms, broccoli – anything you like!!
Debbie Kite says
Devouring a big bowl for lunch and had to stop by to say Yummmmmm!
Nagi says
Thanks so much for the feedback Debbie!
Katie says
Absolutely wonderful! Cook it for as long as you have time to- it definitely makes a difference! I used a full can of guinness and some extra water so I could leave it to simmer longer. This is definitely one of those recipes that tastes even better the day(s) after! Stashed my leftovers in the freezer for a rainy day.
Nagi says
Yes, great for left overs! I’m so glad you loved it Katie!!!
MichelleP says
Hi Nagi, Made this for dinner last night for my daughter and I. Hearty, delicious soup with some sourdough bread on a cold winter’s night. Yum. Thank you for sharing your great recipes. Dozer is a cutie pie.
Nagi says
I’m so glad you both loved it Michelle!
Fiona says
So when you say servings 5 or hover over to scale what does that mean?
Nagi says
Hi Fiona, at the top of the recipe card there is the number of servings – you can change this number and all the ingredients will adjust for you – N x
Marlene says
Hi Nagi, I made this beautiful soup this weekend and didn’t eat it for a day. It is beautiful. I loved the flavors from the beef. Only thing I changed was I used spring onions and no garlic. Thanks for the recipe.
Nagi says
I’m so glad you loved it Marlene, thanks for letting me know – N x
Emily says
This was absolutely delicious!
I’m 40 weeks pregnant and had a massive craving for something hearty and nutritious and this definitely hit the spot! My husband absolutely loved it too! I added a couple of sliced zucchini with the mushroom and also threw in a tin of chickpeas and a tin of canellini beans 😊
Nagi says
Sounds like you nailed it Emily!
Helen Conway says
OMG – made this today – Nagi – you certainly didn’t disappoint – absolute sheer DELICIOUSNESS!! Thank you for the recipe – another repeat winner – just like your lamb shanks in port and wine – HEAVEN ☺
Nagi says
Wahooo! Thanks Helen – N x
Jamieanne says
Oh Nagi, this soup is wonderful!! You’re right, it’s even better the second day, and I can easily cut my bigger chunks of beef with the spoon! So delicious! Just one note about the recipe, though – I think you left out when to add the browned beef back to the pot!? I added it along with the other ingredients in Step 8. Thank you, as always, for another amazing recipe!
Nagi says
Thanks Jamieanne, I’ll fix it now!!
Libby says
Hey from SA. If done in 6L slow cooker, how long would one cook it for?
Olive says
Winter.? 16 degrees, that’s a summer scorcher here in Ireland. Lol!
Nagi says
😂 It’s still too cold for me!!
Monica says
Hi Nagi I cooked this soup yesterday and it was awesome!! always a hit with your recipes I{m a great admirer. thanks for your expertise!
Nagi says
Wahoo!
Michael says
Hi Nagi,
Love your recipes; thank you very mush for emphasising well-balanced, delicious and hearty flavours and sensible techniques.
One request: could you please ask your editors not to put a space before each comma. When I copy a recipe into a document, The auto-correct function goes haywire. Cheers.
Helen Conway says
OMG – made this today – Nagi – you certainly didn’t disappoint – absolute sheer DELICIOUSNESS!! Thank you for the recipe – another repeat winner – just like your lamb shanks in port and wine – HEAVEN ☺
Nagi says
Editors?? No editors over here, just me! 🙂 I’m sorry about that, I will see if I can get it fixed, it’s a default thing in the recipe card 🙂 N x
Nicole Jones says
Oh Wow. I didn’t have enough carrots so subbed in a parsnip and finished off with an orange/parsley/garlic gremolata. Complete silence around the dinner table! Rare at our house. You nailed it Nagi- just delicious. Thank you.
Nagi says
Ooh I love hearing that Nicole! Thank you for letting me know! PS Gremolata – that’s such a great idea N x
Cathy says
Sure looks yummy! I make soup a lot, I will be trying your recipe. I like the idea of the thicker broth. Soup/stew “stoup”
Have a great day and weekend.
Dozer has a beautiful smile
Cathy
Nagi says
STOUP! That’s gold! N x