Beef Vegetable Soup

This comforting beef vegetable soup is a hearty and flavorful dish, combining tender beef, rich broth, and vibrant vegetables. Perfect for weeknight dinners or weekend gatherings, it offers layers of taste and versatility. Whether served over mashed potatoes or paired with crusty bread, it’s a meal that brings warmth to any table.

Ingredients

Beef Seasoning:

• 2 teaspoons brown sugar
• 1/3 teaspoon black pepper
• 1/2 teaspoon salt
• 3/4 teaspoon garlic powder
• 3/4 teaspoon onion powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 cup flour

Soup:

• 2 lbs. chuck roast (see Note 1)
• 3-6 tablespoons olive oil
• 1/2 cup dry red wine (see Note 2)
• 4 tablespoons cold butter, divided
• 1 cup yellow onion, diced
• 3 tablespoons tomato paste
• 4 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 1 sprig rosemary (or 1/2 teaspoon dried)
• 1/4 teaspoon ground sage
• 7 cups beef broth (reduce to 6 cups for Crock Pot method)
• 1 teaspoon Better Than Bouillon (or 1 beef bouillon cube)
• 2 1/2 cups frozen peas, carrots, corn, and green beans
• 1/4 cup cornstarch + 1/4 cup cold water
• 2-3 drops Gravy Master (optional, for color)
• Chopped parsley, for garnish

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Instructions

1. Prepare Ingredients:
   • Combine beef seasoning in a small bowl and set aside. Measure and organize all other ingredients.
   • Cut chuck roast into 1-inch cubes, trimming large pieces of fat while keeping marbled fat intact. Toss beef cubes with the seasoning mixture, then coat evenly with flour.
2. Sear the Beef:
   • Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Brown the beef cubes in batches for 30-40 seconds per side, ensuring not to overcrowd the pan. Transfer seared beef to a plate. Add more oil as needed between batches.
3. Deglaze the Pan:
   • Turn off the heat and carefully wipe away any burnt spots, leaving the browned bits (fond) for flavor.
   • Once the pan has cooled slightly, add red wine and turn the heat to medium-high. Use a silicone spatula to scrape the fond off the bottom while the wine reduces by half (3-5 minutes).
4. Build the Base:
   • Add 2 tablespoons of butter to the pan along with diced onions. Cook for 4 minutes, then stir in garlic and cook for 1 more minute until aromatic.
   • Add tomato paste, Worcestershire sauce, bay leaves, rosemary, ground sage, beef broth, bouillon, and the seared beef.
5. Simmer the Soup:
   • Cover the pot, leaving a small crack for steam to escape. Simmer over medium-low heat for 2 hours or until beef is tender. Stir occasionally and adjust heat to maintain a gentle simmer.
6. Thicken the Soup:
   • Mix 1/4 cup cornstarch with 1/4 cup cold water in a sealed container. Shake to combine. Bring the soup to a boil and gradually stir in the cornstarch mixture until the desired thickness is reached.
7. Add Vegetables:
   • Reduce heat to low and stir in the frozen vegetables. Cook for 10 minutes until heated through. For a richer color, add a few drops of Gravy Master if desired.
8. Finish and Serve:
   • Remove bay leaves and rosemary stem. Swirl in the remaining 2 tablespoons of cold butter for a smooth, velvety finish. Garnish with chopped parsley and serve over mashed potatoes or with biscuits.

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Why You’ll Love This Recipe

• Rich Flavor: Layers of seasoning, wine, and fond create a deeply flavorful soup.
• Tender Beef: Slow cooking ensures melt-in-your-mouth beef pieces.
• Comforting Meal: Perfect for cold days or when you crave a hearty dish.
• Versatile Serving: Pair with mashed potatoes, biscuits, or crusty bread for a satisfying meal.

Tips

• Trim Carefully: Remove large pieces of fat while keeping marbled fat for flavor.
• Deglaze Thoroughly: Don’t skip scraping the pan when adding wine; it’s key to flavor.
• Low and Slow: Simmer gently to tenderize the beef and develop deep flavors.
• Cold Water for Cornstarch: Always mix cornstarch with cold water to avoid lumps.

Variations and Substitutions

• Vegetarian Option: Replace beef with mushrooms and use vegetable broth.
• Different Proteins: Substitute chuck roast with stew meat or even chicken thighs.
• No Wine: Replace red wine with additional beef broth or grape juice for a non-alcoholic option.
• Spicy Kick: Add a pinch of cayenne or red pepper flakes for heat.
• Extra Veggies: Incorporate celery, potatoes, or parsnips for added heartiness.

FAQs

Can I make this in a Crock Pot? Yes! Sear the beef and deglaze the pan as directed, then transfer everything to the Crock Pot. Cook on low for 8 hours or high for 4 hours. Add vegetables in the last 30 minutes.

Can I freeze leftovers? Absolutely. Let the soup cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

What can I use instead of Gravy Master? You can skip it or use soy sauce or a dash of balsamic vinegar for added depth.

Serving Suggestions

• Serve over creamy mashed potatoes for a comforting combination.
• Pair with warm biscuits or garlic bread to soak up the flavorful broth.
• Enjoy with a crisp side salad for a balanced meal.

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This beef vegetable soup is a flavorful, hearty dish that’s perfect for family meals or entertaining. Customize it to your preferences and savor every bite of this comforting classic.