A hearty beef vegetable soup with a herby broth! You will love the tender chunks of beef paired with yummy vegetables. The beef is slow cooked to make it extra tender and delicious. The broth as a secret ingredient that will make this beef and vegetable soup the best you have every had.
Vegetable Beef Soup
So many beef soup recipes are bland, dull, watery, and unenthusiastic. But not this recipe! This recipe make rich broth infused with tons of herbs. The secret to a delicious vegetable beef soup is dark beer or stout. If beer isn’t your thing dry red wine can work too! This ingredient enhances the beefy flavor and adds a deepness to the broth. The taste of the beef does not persist in the soup once simmered, but if add a wonderful depth of flavor. However, if you are not a fan of alcohol extra beef broth will be fine.
Here are a few swaps you can make in this recipe:
- Swap beer or dry red wine for beef broth.
- Instead of potatoes use macaroni, just be sure to cook it according to the package instructions.
- No beef broth? No problem! Use water and 2 tablespoons of beef bouillon to achieve the same flavor.
What Pairs Well With Beef Soup
I love to pair a gouda grilled cheese sandwich with this soup! I can’t resist dunking it into the herby broth. It kinda gives me French Onion Soup vibes when eaten this way. However, a toasted crust bread like a baguette would pair well too.
LOVE my soup recipes? Try these DELICIOUS soup recipes too!
Vegetable and Beef Soup
Ingredients
- 1 3/4 lb chuck roast cut into 1 inch pieces
- 2 tbsp flour
- 1/2 tbsp Maggie sauce or sub 1 tbsp worcestershire sauce
- salt to taste
- olive oil
- 1 onion diced
- 2 carrots diced
- 2 ribs celery diced
- 6 cloves garlic minced
- 6 cups beef broth or water with 2 tbsp beef bouillon
- 12 oz dark beer or dry red wine
- 8 oz mushrooms sliced
- 12 oz frozen mixed vegetables
- 2 potatoes cut into 1/2 in pieces
- few sprigs of fresh thyme, oregano, rosemary
- 2 bay leaves
- 1 tbsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 tsp pepper
- 1/2 tbsp garlic butter seasoning or garlic powder
- 2 tbsp tomato paste
Instructions
- Add Maggi sauce and flour to the beef. Toss until well coated.
- Heat a large pot over medium heat. Add in 1 tbsp olive oil and saute the mushrooms until golden brown, about 5 minutes. Remove and set aside.
- Heat 1 tbsp of olive oil. Add in the diced onion, carrots, and celery. Sprinkle on a pinch of salt and sauté until the onions are lightly browned, about 4 minutes. Remove and set aside.
- Add another tbsp of olive oil to the pot. Add in the beef and brown for 2-3 minutes on all asides.
- Add 2 tbsp of tomato paste, all the spices, and minced garlic. Combine with the beef and sauté for 1 minute.
- Return the sautéed onion, celery, and carrots to the pot. Add in the rest of the ingredients except the potatoes and mushrooms. Cover and simmer on low for 1 hr 20 min or until the beef is tender. Stir occasionally to make sure the ingredients aren’t sticking to the bottom of the pot.
- Uncover the pot and add the mushrooms and potatoes. Simmer for 15 minutes or until the potatoes are tender. The last 5 minutes of the cook time add the frozen mixed vegetables.
- Skim off the excess fat from the top of the soup with a spoon. Pick out the herb stems and bay leaves. Adjust the salt to taste.
- Serve with crusty bread, gouda grilled cheese sandwich, or crackers. Enjoy!
[…] Vegetable Beef Soup […]