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Vegetable Beef Soup

Vegetable and Beef Soup

A hearty beef and vegetable soup with a herby broth. You will love the tender chunks of beef paired with yummy vegetables. The broth as a secret ingredients that will make this beef and vegetable soup the best you have every had.
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Course: Soup
Cuisine: American, Southern
Keyword: beef and vegetable soup, beef soup recipe, beef soup with beer, 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!

Video

Notes

The beer is an essential part of the flavoring of this soup. I suggest not to skip it if at all possible. 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.