Name: Vegetable Beef Soup
Prep time: 45 min
Cook time: 95 min
Total time: 140 min
Ingredients: 500 g stewing beef, cut into 1.75 cm cubes (Chuck is ideal because it becomes tender when simmered.); 1.5 tbsp olive oil (Separated; keep 1 tbsp for searing.); 1/2 tsp salt (Plus extra to finish.); 1/2 tsp freshly ground pepper; 1 onion, chopped; 3 cloves garlic, minced; 2 stalks celery, cut into 0.8 cm slices; 3 medium carrots, cut into 0.5 cm thick slices; 4 tbsp all-purpose flour; 2.5 cups low-sodium beef broth or stock (Use low-sodium to control salt.); 1.5 cups dry red wine, Guinness or stout (See variations for no alcohol.); 1.5 cups water; 2 tbsp tomato paste; 2 leaves bay leaves; 1 tsp dried thyme; 1 cup frozen peas; 2 medium potatoes, cut into 1.5 cm cubes; 1 tbsp butter or oil (for mushrooms); 200 g small mushrooms, quartered or halved

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I still remember the first time I made this vegetable beef soup on a blustery evening — the kitchen smelled like a stewhouse, and the beef was so tender it shredded with a spoon. This is a robust, stick-to-your-ribs soup that marries well-seared stewing beef, root veg, and a rich broth brightened by tomato paste and a splash of red wine or stout. It’s ideal for weeknight dinners, meal prep for cold-weather lunches, or feeding a crowd after a long day. If you like hearty variations, try Beef Lentil Soup with Vegetables for a lentil-forward take.

Why you’ll love this dish

This vegetable beef soup is the kind of comfort food that’s practical and impressive at once. The short sear time on the beef builds deep, meaty flavor; the flour and long simmer give the broth body; and adding potatoes and peas late keeps bright textures. It’s budget-friendly because stewing beef is economical but becomes luxurious after slow simmering. Make it for a cozy family dinner, a potluck, or anytime you want a one-pot meal that reheats beautifully.

“A little wine, a good sear and patient simmering turn cheap stewing beef into melt-in-your-mouth comfort. My family called it ‘soup season magic.’”

The cooking process explained

Quick overview: brown the beef aggressively, sauté aromatics and veg, sprinkle in flour to thicken, deglaze with beef broth and wine (or stout), add flavorings and simmer until the meat is tender, then finish with potatoes, peas and mushrooms. Expect about 1 hour 35 minutes active + passive simmer time (most time is hands-off).

Gather these items

Ingredients you’ll need:

1.5 tbsp olive oil (separated; keep 1 tbsp for initial searing and the rest for cooking veg)
500 g / 1 lb stewing beef, cut into 1.75 cm / 2/3" cubes
1/2 tsp salt (plus extra to finish)
1/2 tsp freshly ground pepper
1 onion, chopped
3 garlic cloves, minced
2 celery stalks, cut into 0.8 cm / 1/3" slices
3 carrots, cut into 0.5 cm / 1/5" thick slices
4 tbsp all-purpose flour
2 1/2 cups (625 ml) low-sodium beef broth or stock
1 1/2 cups (375 ml) dry red wine, Guinness or stout (see variations below)
1.5 cups (375 ml) water
2 tbsp tomato paste
2 bay leaves
1 tsp dried thyme
1 cup frozen peas
2 potatoes, cut into 1.5 cm / 2/3" cubes
1 tbsp butter or oil (for mushrooms)
200 g / 6 oz small mushrooms, quartered or halved

Notes/substitutions:

Use low-sodium broth so you can control final salt. For a lighter version or different flavor profile, see this version.
If you need gluten-free, swap the flour for a 1:1 gluten-free flour or use cornstarch slurry at the end.

Step-by-step instructions

Bowl of vegetable beef soup filled with colorful vegetables and tender beef.

Heat 1 tbsp oil until very hot in a large, heavy-based pot over high heat.
Pat the beef dry with paper towels. Season with 1/2 tsp salt and 1/2 tsp pepper.
Brown the beef aggressively in 2–3 batches. Don’t crowd the pot; get a good brown crust. Remove browned beef to a bowl.
If the pot looks dry after removing beef, add a touch more oil.
Add garlic and chopped onion. Cook 2 minutes until they start to soften and smell fragrant.
Add carrot and celery. Cook another 2 minutes until the onion is translucent but not browned.
Sprinkle in the 4 tbsp flour and stir to coat the veg. Cook 1 minute to remove raw flour taste.
Slowly pour in the beef broth while constantly stirring to avoid lumps. Scrape up any browned bits from the bottom.
Add the wine (or stout), water, tomato paste, bay leaves and thyme. Stir well, then return the browned beef to the pot.
Cover the pot, reduce heat to medium-low so the soup is gently bubbling, and simmer for 1 hour 15 minutes or until the beef is pretty tender.
Meanwhile, sauté the mushrooms in 1 tbsp butter or oil until golden and set aside.
After 1 hour 15 minutes, add the potatoes and frozen peas. Simmer uncovered for 20 minutes. Add the cooked mushrooms in the last 5 minutes.
The soup is ready when the potatoes are cooked through and the beef is very tender. Taste and adjust salt and pepper.
Ladle into bowls and sprinkle with chopped parsley. Serve with crusty bread if desired.

Best ways to enjoy it

Serve in deep bowls with a drizzle of good olive oil and chopped parsley.
Pair with crusty sourdough or garlic bread for dipping.
For a heartier meal, add buttered egg noodles or a crusty roll on the side.
A simple green salad with vinaigrette cuts through the richness and brightens the plate.

Storage and reheating tips

Refrigerate: Cool to room temperature, cover, and store in the fridge for up to 3–4 days.
Freeze: Portion into airtight containers or freezer bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently on the stove over medium-low, stirring occasionally. Bring to a low simmer — ensure the soup reaches at least 165°F (74°C) for safe reheating.
Note: Potatoes can absorb liquid and get soft after freezing; if you plan to freeze, consider adding freshly cooked potatoes when reheating. For additional make-ahead ideas, see beef vegetable soup for guidance.

Pro chef tips

Dry the beef thoroughly before searing — moisture steams the meat and prevents browning.
Brown in batches: crowded meat stews instead of browns, which reduces flavor.
Deglaze: pouring in the wine or stout loosens flavorful browned bits (the fond) and adds depth.
Flour technique: coating the veg with flour before adding liquid helps thicken the broth naturally; cook the flour a minute first to avoid raw taste.
Check tenderness: if beef is still tough after the listed time, continue simmering and test every 15 minutes.
Mushrooms: sauté them separately to avoid watering down the broth and to add a concentrated umami finish.

Creative twists

Slow cooker: brown beef and sweat veg on the stove, then transfer to a slow cooker with liquids and cook on low 6–8 hours.
Instant Pot: use the sauté function to brown meat and veg, then pressure cook for 35–40 minutes with a natural release.
Make it vegetarian: swap beef for cubed seitan or extra mushrooms and use vegetable stock; skip the wine or use a non-alcoholic red wine.
Gluten-free: replace the flour with cornstarch slurry at the end (mix 2 tbsp cornstarch with cold water, whisk into simmering soup).
Spicier version: add a pinch of smoked paprika or a finely chopped chipotle in adobo.

Your questions answered

Q: How long does this take from start to finish?
A: Active prep and cooking (searing, chopping, finishing) is about 35–45 minutes. Total elapsed time including the 1 hr 15 min simmer is roughly 1 hour 50 minutes to 2 hours.

Q: Can I swap the wine for beef broth?
A: Yes. The wine or stout adds acidity and depth. If you avoid alcohol, replace the wine with an equal amount of beef broth and add 1 tbsp balsamic vinegar for a flavor boost.

Q: What cut of beef works best?
A: Stewing beef (chuck) is ideal because it has connective tissue that breaks down into gelatin during long cooking, creating a silky mouthfeel. Brisket or short rib can also work but adjust cooking time.

Q: Will the potatoes fall apart?
A: Using 1.5 cm / 2/3" cubes and adding them late (last 20 minutes) helps them hold shape. If you like softer potatoes, cut smaller or cook a bit longer.

Q: Can I make this in advance?
A: Yes — flavors often deepen after a day. Store in the fridge and gently reheat. Consider adding a handful of fresh parsley or a squeeze of lemon when serving to brighten flavors.

Conclusion

If you want to compare technique or flavor profiles, this Vegetable Beef Soup – Cooking Classy has a similar homey approach with helpful photos. For a version that focuses on ultra-tender, “fall-apart” beef, check out Vegetable Beef Soup (Fall apart beef!) – RecipeTin Eats. Chef Billy Parisi’s take offers a classic comfort-food angle worth reading for tips and tweaks: Vegetable Beef Soup (Classic-Comfort Food!) – Chef Billy Parisi. If budget and simplicity are your priorities, this Easy Vegetable Beef Soup – Budget Bytes provides cost-saving shortcuts and pantry-friendly swaps.