I’ve perfected a Vegetable Beef Soup with tender slow cooked beef and a single unexpected pantry staple that deepens the broth.

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I love a bowl that surprises you, and this Vegetable Beef Soup does exactly that. I start with big chunks of beef chuck roast that slowly fall apart after hours on the stove, and carrots that still keep a little bite.

It looks like the classic Beef Stew With Root Vegetables photos but there is a trick in the texture that makes every spoonful addicting, so you keep coming back for more. I know I shouldnt sound dramatic, but the meat almost melts and the veggies hang on to their shape, making each bite interesting.

Ingredients

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Beef chuck roast it falls apart, rich in protein and collagen, hearty and filling.
Carrots sweet crunchy carrots add vitamin A and fiber, they brighten broth slightly.
Yukon Gold potatoes starchy, creamy when cooked, they give body and comforting thickness to soup.
Canned diced tomatoes add acidity and umami, balance richness and make the broth tangy.
Beef broth savory liquid base, supplies minerals and deep beef flavor, keeps soup hearty.
Garlic and onion aromatic duo give sweetness and pungency, they really boost flavor and nutrients.
Frozen peas and corn sweet bursts of color, add fiber and carbs, give quick texture contrast.
Worcestershire sauce umami punch, tangy, a little goes a long way boosting savory notes.
Fresh parsley bright herb notes, adds color and a clean finish.

Ingredient Quantities

Beef chuck roast, 2 1/2 lb, cubed

Olive oil, 2 tbsp

Kosher salt, 1 1/2 tsp

Freshly ground black pepper, 1 tsp

Yellow onion, 1 large, diced

Garlic cloves, 4, minced

Carrots, 4 medium, sliced

Celery stalks, 3, sliced

Yukon Gold or russet potatoes, 2 large, cubed

Canned diced tomatoes, 14.5 oz (1 can)

Tomato paste, 2 tbsp

Beef broth, 6 cups

Worcestershire sauce, 1 tbsp

Dry red wine, 1/2 cup (optional)

Bay leaves, 2

Dried thyme, 1 tsp

Dried rosemary, 1/2 tsp

Frozen peas, 1 cup

Frozen corn, 1 cup

Green beans, 1 cup, trimmed

Fresh parsley, 2 tbsp, chopped

How to Make this

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1. Pat the beef cubes dry, season with the kosher salt and black pepper, heat 1 tablespoon olive oil in a large Dutch oven over medium high, then brown the beef in batches so it gets a good crust and doesn’t steam; set browned beef aside.

2. Add the remaining 1 tablespoon olive oil to the pot, reduce heat to medium, sauté the diced onion until soft, stir in the minced garlic and the tomato paste and cook 1 minute to deepen the flavor.

3. Pour in the optional red wine to deglaze, scraping up all the browned bits with a wooden spoon, let the wine reduce a minute or two if using it.

4. Return the beef to the pot and add the canned diced tomatoes, beef broth, Worcestershire sauce, bay leaves, dried thyme and dried rosemary; bring to a simmer, then lower heat, cover and cook gently for about
1.5 to 2 hours or until the beef is fall apart tender.

5. When the beef is tender, add the carrots, celery and cubed potatoes to the pot, stir, cover and simmer another 20 to 30 minutes until the root veggies are tender when pierced with a fork.

6. Add the trimmed green beans, frozen peas and frozen corn during the last 5 to 10 minutes of cooking so they stay bright and not mushy; heat through.

7. Taste and adjust seasoning with more salt and pepper if needed, remove and discard the bay leaves.

8. Stir in the chopped fresh parsley right before serving for a fresh pop of flavor.

9. If the soup is too thin, simmer uncovered a few minutes to reduce, if it is too thick add a splash of beef broth; let it sit a few minutes so the flavors settle, then serve warm with crusty bread.

Equipment Needed

1. Large Dutch oven or heavy bottomed pot (6 to 8 qt), for browning the beef and simmering the soup
2. Sharp chef’s knife, for cubing beef and chopping veg
3. Sturdy cutting board
4. Wooden spoon, to scrape up browned bits while deglazing
5. Tongs, to turn and handle the beef when browning
6. Measuring cups and measuring spoons, for broth, wine, tomato paste, salt etc
7. Ladle and a slotted spoon, ladle to serve, slotted spoon to remove bay leaves or skim fat
8. Medium bowls, for holding browned beef and prepped vegetables while you work

FAQ

Q: What cut of beef should I use and why?

A: Use beef chuck roast. It's got the fat and connective tissue that melts while cooking so the meat gets tender and falls apart. Cube it, brown it, then braise slow in the broth for best results.

Q: How do I get the beef to really fall apart?

A: Brown the cubes first for flavor, then cook low and slow with the lid on. Acid from the tomatoes or a splash of wine helps break down collagen. On the stove simmer 2.5 to 3 hours, slow cooker low 6 to 8 hours, or Instant Pot high pressure about 45 minutes then natural release.

Q: Can I make this in a slow cooker or Instant Pot?

A: Yes. Slow cooker: sear meat, add everything except peas/corn, cook low 6 to 8 hours, add frozen veg last 20 to 30 minutes. Instant Pot: sauté beef and aromatics, add liquids, seal and cook high pressure 40 to 50 minutes, natural release 10 to 15 minutes. Don't forget to deglaze the pot if you used wine.

Q: Is the red wine necessary? What about Worcestershire sauce?

A: Wine is optional. It adds depth but you can skip it and use extra beef broth. Worcestershire adds savory umami, so keep it if you can. If you skip both, add a splash of soy sauce or a teaspoon of balsamic vinegar for extra flavor.

Q: How can I thicken the soup if it's too thin?

A: Two easy ways: mash a few of the cooked potatoes into the broth to naturally thicken it, or stir in a cornstarch slurry (1 to 2 tbsp cornstarch mixed with cold water) and simmer until it thickens. Reduce the soup by simmering longer for deeper flavor.

Q: How do I store and reheat leftovers?

A: Cool quickly and refrigerate up to 3 to 4 days, or freeze up to 3 months. Reheat on the stove until steaming or microwave in batches. If frozen, thaw overnight in the fridge for best texture.

Vegetable Beef Soup (Fall Apart Beef!) Recipe Substitutions and Variations

Beef chuck roast (2 1/2 lb): swap for stew beef (precut) if you want less trimming, boneless short ribs for a richer, fattier result, or for a vegetarian twist use cooked lentils plus chopped cremini mushrooms to mimic meatiness.
Beef broth (6 cups): use chicken broth or vegetable broth 1 for 1, or stir in beef bouillon or concentrated beef base to hot water if you dont have ready-made broth.
Dry red wine (1/2 cup) optional: replace with extra beef broth plus 1 tablespoon balsamic vinegar or red wine vinegar for acidity, or use unsweetened grape or pomegranate juice with a splash of vinegar.
Yukon Gold or russet potatoes (2 large): swap with sweet potatoes (they cook a bit faster), turnips or rutabagas for an earthier bite, or cauliflower florets for a lower-starch option.

Pro Tips

1) Pat the beef really dry and salt it 30 to 45 minutes before you start. That simple step pulls a little moisture to the surface so you get a much better crust when you brown it, dont skip it.

2) Brown the meat in small batches on high heat so you get a good fond on the bottom of the pot, then deglaze well with wine or a splash of broth and scrape up those browned bits. Those stuck bits are flavor gold, so dont wash them away.

3) Cook the tomato paste until it darkens a bit before adding the liquids, and consider a splash of extra Worcestershire or a teaspoon of soy sauce for more savory depth. If you have a beef bone or marrow toss it in while it simmers, youll get richer mouthfeel and natural gelatin.

4) Think about vegetable timing and type: use Yukon Golds to hold their shape, or russets if you actually want the potatoes to break down and thicken the broth a touch. Add peas and corn only at the end so they stay bright, and if the soup is too thin make a small cornstarch slurry with cold water and stir it in a little at a time until its right.

Vegetable Beef Soup (Fall Apart Beef!) Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I've perfected a Vegetable Beef Soup with tender slow cooked beef and a single unexpected pantry staple that deepens the broth.

Servings

servings

Calories

726

kcal

Equipment: 1. Large Dutch oven or heavy bottomed pot (6 to 8 qt), for browning the beef and simmering the soup
2. Sharp chef’s knife, for cubing beef and chopping veg
3. Sturdy cutting board
4. Wooden spoon, to scrape up browned bits while deglazing
5. Tongs, to turn and handle the beef when browning
6. Measuring cups and measuring spoons, for broth, wine, tomato paste, salt etc
7. Ladle and a slotted spoon, ladle to serve, slotted spoon to remove bay leaves or skim fat
8. Medium bowls, for holding browned beef and prepped vegetables while you work

Ingredients

Beef chuck roast, 2 1/2 lb, cubed
Olive oil, 2 tbsp
Kosher salt, 1 1/2 tsp
Freshly ground black pepper, 1 tsp
Yellow onion, 1 large, diced
Garlic cloves, 4, minced
Carrots, 4 medium, sliced
Celery stalks, 3, sliced
Yukon Gold or russet potatoes, 2 large, cubed
Canned diced tomatoes, 14.5 oz (1 can)
Tomato paste, 2 tbsp
Beef broth, 6 cups
Worcestershire sauce, 1 tbsp
Dry red wine, 1/2 cup (optional)
Bay leaves, 2
Dried thyme, 1 tsp
Dried rosemary, 1/2 tsp
Frozen peas, 1 cup
Frozen corn, 1 cup
Green beans, 1 cup, trimmed
Fresh parsley, 2 tbsp, chopped

Directions

Pat the beef cubes dry, season with the kosher salt and black pepper, heat 1 tablespoon olive oil in a large Dutch oven over medium high, then brown the beef in batches so it gets a good crust and doesn't steam; set browned beef aside.
Add the remaining 1 tablespoon olive oil to the pot, reduce heat to medium, sauté the diced onion until soft, stir in the minced garlic and the tomato paste and cook 1 minute to deepen the flavor.
Pour in the optional red wine to deglaze, scraping up all the browned bits with a wooden spoon, let the wine reduce a minute or two if using it.
Return the beef to the pot and add the canned diced tomatoes, beef broth, Worcestershire sauce, bay leaves, dried thyme and dried rosemary; bring to a simmer, then lower heat, cover and cook gently for about
5 to 2 hours or until the beef is fall apart tender.
When the beef is tender, add the carrots, celery and cubed potatoes to the pot, stir, cover and simmer another 20 to 30 minutes until the root veggies are tender when pierced with a fork.
Add the trimmed green beans, frozen peas and frozen corn during the last 5 to 10 minutes of cooking so they stay bright and not mushy; heat through.
Taste and adjust seasoning with more salt and pepper if needed, remove and discard the bay leaves.
Stir in the chopped fresh parsley right before serving for a fresh pop of flavor.
If the soup is too thin, simmer uncovered a few minutes to reduce, if it is too thick add a splash of beef broth; let it sit a few minutes so the flavors settle, then serve warm with crusty bread.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.