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Vegetable Beef Soup

Vegetable Beef Soup (Fall Apart Beef!)

This Vegetable Beef Soup features tender, fall-apart beef, hearty vegetables, and a rich, flavorful broth made with beef stock, red wine (or stout), and aromatic herbs. A soul-warming comfort food perfect for cozy dinners or make-ahead meals.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 4
Course: Main Course, Soup
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

  • For the Soup:
  • 1.5 tbsp olive oil separated
  • 500 g / 1 lb stewing beef cut into 2/3″ cubes
  • ½ tsp salt and pepper
  • 1 onion chopped
  • 3 garlic cloves minced (about 1 tbsp)
  • 2 celery stalks sliced 1/3″ thick
  • 3 carrots sliced 1/5″ thick (halve larger pieces)
  • 4 tbsp flour
  • 2 ½ cups 625ml low-sodium beef broth
  • 1 ½ cups 375ml dry red wine, Guinness beer, or stout
  • 1.5 cups 375ml water
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 1 tsp dried thyme
  • 2 potatoes cubed (about 2/3″ pieces)
  • 1 cup frozen peas
  • For Optional Buttery Mushrooms:
  • 1 tbsp butter or oil
  • 200 g / 6oz small mushrooms quartered or halved

Method
 

  1. Brown the Beef: Heat 1 tbsp olive oil in a large heavy pot or Dutch oven over medium-high heat. Season beef with salt and pepper, then brown in batches until nicely seared on all sides. Remove and set aside.
  2. Cook the Aromatics: Add remaining olive oil to the pot. Sauté onion, garlic, celery, and carrots for 3–4 minutes until softened.
  3. Thicken with Flour: Stir in flour and cook for 1–2 minutes, letting it coat the vegetables and develop a nutty aroma.
  4. Deglaze the Pot: Slowly pour in the red wine (or stout), scraping up any browned bits from the bottom. Simmer for 2–3 minutes to cook off the alcohol slightly.
  5. Build the Broth: Add beef broth, water, tomato paste, bay leaves, and thyme. Stir well. Return browned beef to the pot.
  6. Simmer Low and Slow: Bring to a boil, then reduce to low heat. Cover partially and let simmer for about 2 hours, stirring occasionally, until the beef is fall-apart tender.
  7. Add Potatoes: Stir in the cubed potatoes and cook for 20–25 minutes until tender.
  8. Finish with Peas: Add the frozen peas during the last 5 minutes of cooking. Adjust seasoning with more salt and pepper if needed.
  9. Optional Mushrooms: In a small skillet, sauté mushrooms in butter until golden, then stir into the soup before serving.
  10. Serve: Ladle into bowls and serve hot with crusty bread.

Notes

  • Use a heavy-bottomed pot for even heat distribution.
  • Guinness or stout adds a deep, malty flavor, while red wine gives a more elegant, rich broth—both are delicious.
  • For an extra-rich soup, add a splash of Worcestershire sauce or balsamic vinegar at the end.