Beef Vegetable Soup

This comforting beef vegetable soup is super simple to whip up from scratch using various cuts of beef! Whether you simmer it gently on the Stove Top or let it cook low and slow in the Crock Pot, it pairs perfectly with creamy mashed potatoes or fluffy biscuits for an easy, satisfying meal.

This beef vegetable soup is all about simple ingredients coming together for big, cozy flavor without any fuss. You can choose your favorite cut—chuck roast works great, but sirloin, tenderloin, rump, or even stew meat from the store will do—and either sear it on the stove or toss everything into the Crock Pot to cook while you get on with your day. I designed this recipe to be pretty forgiving, with frozen veggies added right at the end so they stay fresh and the soup won’t turn mushy in leftovers. Plus, by skipping starchy stuff like potatoes or noodles inside, this soup keeps its perfect texture when refrigerated or frozen.

Below, you’ll find the full rundown: a detailed ingredient list including a flavorful beef seasoning blend, step-by-step instructions for both stove top and Crock Pot methods, helpful cooking times, and tips on how to swap meat or thicken your soup. The yield is about 10 cups, giving you plenty to enjoy now and save for later.

I also included bright, clear photos of key steps with practical pro tips — like how to brown the beef beautifully, deglaze your pan with wine, and make an easy cornstarch slurry to get the perfect soup thickness. I like serving this soup spooned over mashed potatoes or alongside buttery biscuits for a true family-pleaser dinner. If you prefer set-it-and-forget-it style, the Crock Pot instructions will fit your busy schedule just right.

• Prep time: 10 minutes; Cook time: about 2 hours (plus Crock Pot alternative included)
• Yields approximately 10 cups — perfect for leftovers or freezing
• Includes everything you need: ingredients, clear steps, expert tips, substitutions, and storage advice

Why You’ll Make This Again

This beef vegetable soup is one of those recipes you can rely on every time, no guesswork needed. The best part? It skips adding starchy ingredients directly into the soup, and that makes a world of difference—especially when it comes to leftovers. If you’re craving a classic, all-in-one version, try this old-fashioned vegetable beef soup.

Here’s the deal: you can chill or freeze leftover soup without worrying about soggy potatoes or mushy noodles stealing the show. Instead, I like to serve that hearty starch on the side, like creamy mashed potatoes or fresh, warm biscuits, to keep everything tasty and perfectly textured.

I also use all frozen veggies, which means they keep their snap and color because you stir them in right before serving. This approach lets the soup simmer leisurely, so you can relax and cook without stressing about timing. For another low-effort, set-it-and-forget-it dinner, Crockpot Cowboy Soup offers similar cozy comfort with slow-cooker ease.

And that beef seasoning? Oh, it’s a game-changer. It’s loaded with flavor far beyond basic salt and pepper, bringing savory depth that will have your family asking for seconds. Now, let’s talk meat choices:

Ingredients and Seasonings

• 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
• 2 lbs chuck roast (or cut you prefer: sirloin, tenderloin, rump, or stew meat)
• 3–6 tablespoons olive oil
• 1/2 cup dry red wine
• 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 (use 6 cups if you’re doing the Crock Pot method)
• 1 teaspoon Better Than Bouillon or 1 beef bouillon cube
• 2 1/2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
• 1/4 cup cornstarch + 1/4 cup cold water (for thickening slurry)
• 2–3 drops Gravy Master (optional, for richer, darker color)
• Chopped parsley, to sprinkle on top

Step-by-Step Cooking Directions

1. Mix together the beef seasoning and set aside.
2. Cut the beef into 1-inch cubes, trimming away any large pieces of fat.
3. Sprinkle the seasoning over the beef, toss to coat, then dust the beef with flour and toss again.
4. Heat 3 tablespoons olive oil in a large pan over medium-high heat.

5. Brown the beef in batches without crowding the pan, cooking each side ~30–40 seconds until nicely browned but still pink inside; set browned beef aside and add more oil as needed.

   

6. Wipe up any burnt spots from the pan bottom but leave the brown fond; let the pan cool slightly.
7. Pour in the dry red wine, bring to medium-high, scrape the pan to deglaze, and reduce the wine by half (about 3–5 minutes).
8. Add 2 tablespoons cold butter and the diced onion; cook until softened, about 4 minutes.
9. Add minced garlic and cook 1 minute.
10. Return the browned beef to the pot and add tomato paste, Worcestershire sauce, bay leaves, rosemary, sage, beef broth, and bouillon.
11. Cover the pot with the lid cracked and simmer gently (soft bubble) for 2 hours.
12. Make a slurry by mixing 1/4 cup cornstarch with 1/4 cup cold water.
13. Bring the soup to a full boil and gradually stir in the slurry until it thickens to your liking.
14. Lower the heat, add the frozen mixed vegetables, stir, and cook 10 minutes.
15. Remove bay leaves and rosemary stem; stir in the remaining 2 tablespoons cold butter for a silky finish.
16. Garnish with chopped parsley.
17. Crock Pot alternative: after deglazing and cooking the onions and garlic, transfer the wine, onions, garlic, browned beef, tomato paste, Worcestershire, bay leaves, rosemary, sage, broth (use 6 cups), and bouillon to the Crock Pot.
18. Cook on low for 7½–8 hours or on high for 3½–4 hours.
19. Turn the Crock Pot to high and stir in the cornstarch slurry; cook 5 minutes to thicken.
20. Add frozen vegetables to the Crock Pot and cook 15 more minutes.
21. Turn off the Crock Pot, remove bay leaves and rosemary, and stir in 2 tablespoons cold butter.

Tips for Thickening and Flavor

• To get a nice, thick texture, we use a simple slurry made from cornstarch and cold water. Add it carefully to boiling soup and stir until it thickens just the way you like, whether on the stove or Crock Pot.

• Wine Tips and Swaps: Cabernet Sauvignon or Merlot are fantastic choices here. If you’d rather avoid wine, beef or chicken broth plus 2 tablespoons red wine vinegar works wonderfully too — the vinegar’s acidity helps tenderize the beef.
• Love Mushrooms? Cook them separately first to let moisture evaporate and to brown them nicely — see our Skillet Zucchini and Mushrooms for a quick stovetop method — then add them at the very end of cooking. That way they keep their flavor, color, and texture.
• Season your meat just before searing it. Salt draws moisture out, so seasoning last keeps the beef juicy as it cooks.

Swap and Add-In Suggestions

• Sirloin and Tenderloin give a tender, quicker-cooking option that’s perfect if you want to whip it up on the stove top without waiting for hours.
• Chuck, Rump, and Bottom Round are your budget-friendly choices that become meltingly tender when cooked low and slow in either pot or Crock Pot. I recommend Chuck first, then Rump, then Bottom Round. For a Crock Pot example that turns chuck fork-tender, try Slow Cooker Cowboy Beef.
• Pre-cut stew meat works too, but it’s usually from tougher cuts and requires slow cooking. If you want more control over tenderness, buy a whole roast and cut your own.

Notice this beef vegetable soup skips potatoes in the broth. I prefer to feed my family those on the side so they stay fluffy and fresh. But if you love potatoes IN your soup, here’s how to add them:

• Stove Top: Let the soup simmer for 1.5 hours, then add peeled, cubed potatoes. Simmer another 25–30 minutes or until soft.
• Crock Pot: Add your potatoes right at the start with the other ingredients.

Storage, Make-Ahead & Freezing

• Make this soup ahead by completing up to step 9 in the recipe. Then refrigerate the whole pot for up to 2 days before finishing the final cooking and adding vegetables.

Keep leftovers in an airtight container and store in the fridge for up to 3 days or freeze for as long as 3 months. When reheating, freshen it up with mashed potatoes, biscuits, or a quick side like sautéed zucchini to keep everything tasting fresh and delicious.

Notes

Note 1: Meat Choices

• Sirloin and Tenderloin roasts cost more but are tender and cook faster, great for quicker stove top meals.
• Chuck, Rump, and Bottom Round are lower cost and get tender after long, slow cooking. Best choice is Chuck, then Rump, then Bottom Round.
• Pre-cut stew meat works fine, but I like buying whole roasts so I know the cut. Stew meat is usually tougher and needs slow cook time.

Note 2: Wine and Swap Ideas

• Cabernet Sauvignon and Merlot are excellent wine options here. If skipping wine, use beef or chicken broth plus 2 tablespoons red wine vinegar—it tenderizes the beef nicely.

Note 3: Mushroom Addition

• Cook mushrooms separately to brown and lose excess water, then stir them into soup at the very end to keep their color and texture.
• Check the blog post for tips on adding potatoes.

Crock Pot Instructions:

Heads up: The Crock Pot doesn’t reduce liquid the way a stove pot does, so use only 6 cups beef broth instead of 7. You can also bump bouillon cubes up to 2 if you like stronger beef flavor. For another set-it-and-forget-it soup, try our Homemade Crockpot Chicken Noodle Soup.

• Follow the stove top instructions through step 8. Then transfer the wine, onions, garlic, beef, and all other ingredients except the cornstarch slurry and frozen vegetables into the Crock Pot.
• Cook on low for 7 ½ to 8 hours or high for 3 ½ to 4 hours.
• Turn heat to high and stir in your cornstarch slurry. Let cook for 5 minutes to thicken.
• Add frozen vegetables and cook 15 more minutes.
• Turn off the Crock Pot. Remove bay leaves and rosemary.
• Stir in 2 tablespoons cold butter for that lovely smooth finish.

Instructions Summary

Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 10 cups

Ingredients Summary

• Beef seasoning (brown sugar, black pepper, salt, garlic powder, onion powder, chili powder, paprika, flour)
• Chuck roast or preferred cut
• Olive oil
• Dry red wine
• Cold butter
• Yellow onion, diced
• Tomato paste
• Minced garlic
• Worcestershire sauce
• Bay leaves
• Rosemary fresh or dried
• Ground sage
• Beef broth
• Beef bouillon cube or Better Than Bouillon
• Frozen mixed vegetables
• Cornstarch slurry
• Optional Gravy Master
• Chopped parsley garnish

Common Questions Answered

• Can I use a different cut of beef? Absolutely! Sirloin or tenderloin cook quickly on the stove and are terrific if you want a speedier dinner. Chuck, rump, or bottom round are more budget-friendly and are best when cooked low and slow to tender perfection. Pre-packaged stew meat also works fine.
• Can I make this in a Crock Pot? Yes! Just use 6 cups of beef broth instead of 7 since there’s less liquid evaporation. You might want to add an extra bouillon cube. Cook low for about 7½ to 8 hours or on high for 3½ to 4 hours and add the cornstarch slurry and frozen veggies towards the end. If you love set-it-and-forget-it soups, try our Creamy Crockpot Chicken Gnocchi Soup next.
• How do I add potatoes? For stove top, cook soup for 1.5 hours then add peeled potatoes and simmer until fork-tender, around 25–30 minutes. In the Crock Pot, add potatoes right at the start with everything else.
• How do I thicken the soup? Make a slurry by mixing ¼ cup cornstarch with ¼ cup cold water. Bring the soup to a boil, then stir the slurry in gradually until you get just the right thickness. For another example of a silky, thick soup, check out Broccoli Cheddar Soup.
• Can I substitute the wine? Yes, skip the wine and replace with beef or chicken broth plus 2 tablespoons of red wine vinegar. The vinegar helps break down the meat and add flavor.
• Can I add mushrooms? Sure! Cook mushrooms separately to brown them and evaporate excess liquid before adding them just at the end so they maintain texture and color.
• How should I store leftovers? Keep soup in a tightly sealed container in the fridge for up to 3 days or freeze it for up to 3 months. Avoid adding starchy sides like mashed potatoes to freeze with the soup—add those fresh when serving so everything stays yummy.