Vegetable Beef Soup Recipe

If you’re looking for pure cozy comfort in a bowl, Vegetable Beef Soup (Fall apart beef!) is exactly what your chilly days need. Imagine melt-in-your-mouth beef, sweet tender veggies, and rich, savory broth—each spoonful layered with flavor and nostalgia. This is the soup you’ll crave, whether you’re hunkering down on a blustery night or feeding a hungry crew after a long day.

Ingredients You’ll Need

This Vegetable Beef Soup (Fall apart beef!) is all about building flavor with humble ingredients—each one brings a special something, from the beef’s richness to the pretty pop of peas. Don’t skimp or swap them lightly; together, they create that deep, comforting taste and luscious texture everyone loves.

• Stewing Beef (500g/1 lb): Look for cuts with good marbling, like chuck or boneless short rib, which break down and become deliciously tender.
• Olive Oil (1.5 tbsp): Used in stages for browning—don’t skip this, as it helps build deep flavor right from the start.
• Onion (1): Adds aromatic sweetness and depth to the soup base.
• Garlic (3 cloves): For irresistible aroma and that soul-warming undertone.
• Celery (2 stalks): Balances sweetness with subtle earthiness, and adds lovely color and crunch.
• Carrots (3): They soak up the broth and infuse a natural sweetness—choose fresh, firm carrots for best results.
• Flour (4 tbsp): Thickens the broth, giving you that inimitable, stew-like texture.
• Beef Broth/Stock (2 1/2 cups): Go for low-sodium so you can control the saltiness and let other flavors sing.
• Red Wine, Guinness Beer, or Stout (1.5 cups): Each option adds an incredible layer of flavor; use your favorite, or whatever you have on hand.
• Water (1.5 cups): Just enough to balance the richness without diluting the taste.
• Tomato Paste (2 tbsp): Provides body and a touch of tang that balances the savory beef and broth.
• Bay Leaves (2): Classic for adding subtle herbal complexity.
• Thyme (1 tsp, dried): Brings a gentle, woodsy backbone that pairs so well with beef and veggies.
• Potatoes (2): Diced for perfectly tender chunks that soak up the broth deliciously.
• Frozen Peas (1 cup): Added at the end for a pop of color and sweetness—don’t forget these!
• Salt and Pepper: Essential for seasoning every layer, and especially at the end to make the flavors shine.
• Buttery Mushrooms (optional, 200g/6oz): Sautéed in butter for extra depth and a savory, luxurious finish—especially lovely if you’re feeling fancy.

Variations

One reason Vegetable Beef Soup (Fall apart beef!) is a staple in so many kitchens? It’s incredibly adaptable. Whether you’re clearing out your fridge, cooking for a specific diet, or just in the mood to experiment, here are fun ways to personalize your pot of comfort.

• Use Chicken or Turkey: Substitute stewing beef with chunks of chicken thigh or turkey for a lighter, just-as-hearty version.
• Go Alcohol-Free: Swap the wine or beer for extra broth, a can of crushed tomatoes, and a splash of Worcestershire sauce to keep that broth deep and flavorful.
• Extra Veggies: Toss in your favorites like green beans, corn, parsnips, or even spinach in the last few minutes for extra color and nutrition.
• Low-Carb: Replace potatoes with diced turnips or cauliflower to make this recipe keto-friendly.

How to Make Vegetable Beef Soup (Fall apart beef!)

Step 1: Sear the Beef for Deep Flavor

Start by heating olive oil in a large, heavy-base pot over high heat—don’t be shy, you want it nice and hot! Pat your beef cubes very dry with paper towels, season them with salt and pepper, then add to the pot in batches. Sear the beef aggressively until beautifully browned on all sides; this step is non-negotiable, as those golden bits at the bottom are pure flavor gold. Remove the beef to a bowl as you go.

Step 2: Build Your Soup Base

If your pot is looking a little dry, add a drizzle more oil, then sauté the onions and garlic until they’re sweet and fragrant—about 2 minutes. Add in the carrots and celery, and cook for another couple minutes until the onions turn translucent and the kitchen smells heavenly. Sprinkle over the flour, stirring constantly so it coats the veggies and starts to toast just a bit. This will ensure your Vegetable Beef Soup (Fall apart beef!) has a luscious, slightly thickened broth.

Step 3: Deglaze & Simmer

Slowly pour in the beef broth, stirring the whole time to lift all the caramelized goodness from the pot’s bottom—those “brown bits” are packed with flavor. Add wine (or beer), water, tomato paste, bay leaves, and thyme. Stir well, then return the browned beef and any juices back in. Cover, reduce heat to medium-low, and let the soup gently simmer for about 1 hour and 15 minutes—the magic number for fall-apart beef.

Step 4: Add Potatoes, Peas & Mushrooms

Next, add the potatoes and frozen peas. Simmer uncovered for about 20 more minutes until the potatoes are fork-tender. If you’re adding the buttery mushrooms (and you should—they’re delicious!), sauté them in a separate skillet and toss them into the soup for the last 5 minutes of cooking so they retain their texture and flavor. Your Vegetable Beef Soup (Fall apart beef!) is ready when the beef is melt-in-your-mouth tender and the potatoes are perfectly cooked.

Step 5: Final Seasoning & Serve

Taste and adjust with salt and, if you love a peppery kick like I do, a few generous grinds of black pepper. Ladle into bowls, sprinkle with chopped parsley, and serve hot—ideally with crusty bread to mop up every bit of that luxurious broth.

How to Serve Vegetable Beef Soup (Fall apart beef!)

Garnishes

A sprinkle of fresh chopped parsley is a classic touch, giving a pop of color and garden-fresh aroma. For even more indulgence, try a light dusting of grated Parmesan or a drizzle of extra-virgin olive oil right before serving. If you really want to impress, a dollop of sour cream can add creaminess and a luxurious finish.

Side Dishes

Nothing beats serving this hearty soup with thick slices of warm, crusty bread—try sourdough, country loaf, or my personal favorite, quick cheesy garlic bread. Irish soda bread is a phenomenal pairing too. For a lighter touch, a simple green salad with a tangy vinaigrette balances out the richness.

Creative Ways to Present

Ladle Vegetable Beef Soup (Fall apart beef!) into deep bowls and add a swirl of heavy cream or a sprinkle of microgreens for a restaurant-style finish. Hosting a crowd? Serve in individual mini-bread bowls or pair with small mugs for a comforting appetizer at gatherings.

Make Ahead and Storage

Storing Leftovers

Let the soup cool to room temperature, then transfer it to airtight containers. Stored in the fridge, Vegetable Beef Soup (Fall apart beef!) keeps well for 4 to 5 days, and the flavors only get better as they mingle—a true leftover win!

Freezing

This soup freezes like a dream. Portion into freezer-safe containers, leaving a little space for expansion, and store for up to 3 months. For the best texture, thaw overnight in the fridge before reheating, and know that soft veggies like potatoes may break down a touch (but will still taste fantastic).

Reheating

Reheat gently on the stovetop or microwave, adding a splash of broth or water if needed to loosen the consistency. Stir often and heat just until steaming—overcooking can make the veggies mushy, but gentle warming preserves that perfect, cozy texture.

FAQs

Final Thoughts

If you need a big, warm hug in a bowl, this Vegetable Beef Soup (Fall apart beef!) truly delivers. It’s the kind of recipe that brings people together and fills the house with mouthwatering aromas. Give it a try, and don’t be surprised if it earns a permanent spot in your comfort food repertoire!

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