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A comforting beef vegetable soup made with various cuts of beef, simmered gently on the stove or slow-cooked in a Crock Pot. Features a flavorful beef seasoning blend, frozen mixed vegetables added at the end for freshness, and a thickened broth. Perfect served over mashed potatoes or with biscuits.

Ingredients

Scale
  • 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 sirloin, tenderloin, rump, or stew meat) cut into 1-inch cubes
  • 3–6 tablespoons olive oil
  • 1/2 cup dry red wine (Cabernet Sauvignon or Merlot recommended; can substitute beef/chicken broth + 2 tbsp red wine vinegar)
  • 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 (6 cups for Crock Pot method)
  • 1 teaspoon Better Than Bouillon or 1 beef bouillon cube (use 2 cubes for Crock Pot)
  • 2 1/2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
  • 1/4 cup cornstarch + 1/4 cup cold water (slurry for thickening)
  • 2–3 drops Gravy Master (optional, for richer, darker color)
  • Chopped parsley for garnish

Instructions

  1. Mix together brown sugar, black pepper, salt, garlic powder, onion powder, chili powder, paprika, and flour to make the beef seasoning; set aside.
  2. Trim large fat pieces from beef and cut into 1-inch cubes.
  3. Sprinkle the beef seasoning over the beef cubes and toss to coat evenly; dust 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 about 30–40 seconds until golden brown but still pink inside; set browned beef aside and add more oil as needed.
  6. Wipe up burnt spots from the pan bottom but keep the brown fond; let pan cool slightly.
  7. Pour in the dry red wine and bring to medium-high heat.
  8. Scrape the pan to deglaze and reduce wine by half over 3–5 minutes.
  9. Add 2 tablespoons cold butter and diced onion; cook until softened, about 4 minutes.
  10. Add minced garlic and cook 1 more minute.
  11. Return browned beef to the pot and add tomato paste, Worcestershire sauce, bay leaves, rosemary, sage, beef broth, and bouillon.
  12. Cover the pot with lid cracked and simmer gently for 2 hours (soft bubble).
  13. Mix cornstarch and cold water in a small container to make slurry.
  14. Bring soup to a full boil; gradually stir in slurry until desired thickness.
  15. Lower heat, add frozen mixed vegetables, stir, and cook 10 minutes more; add Gravy Master drops now if using.
  16. Remove bay leaves and rosemary stem; stir in remaining 2 tablespoons cold butter for silky finish.
  17. Garnish with chopped parsley and serve over mashed potatoes or with biscuits.
  18. Crock Pot alternative: After step 9, transfer ingredients (wine, onions, garlic, browned beef, tomato paste, Worcestershire sauce, bay leaves, rosemary, sage, beef broth [6 cups], and bouillon) to Crock Pot.
  19. Cook on low for 7.5 to 8 hours or high for 3.5 to 4 hours.
  20. Turn Crock Pot to high and stir in cornstarch slurry; cook 5 minutes to thicken.
  21. Add frozen vegetables and cook 15 more minutes.
  22. Turn off Crock Pot, remove bay leaves and rosemary, and stir in 2 tablespoons cold butter.

Notes

For meat choices: Sirloin and tenderloin cook faster and are best for quicker stove top meals; chuck, rump, and bottom round are budget-friendly and best for slow cooking (Chuck recommended first)., Wine can be substituted with beef or chicken broth plus 2 tablespoons red wine vinegar for acidity and tenderizing effect., To add potatoes in stove top method: simmer soup for 1.5 hours, add peeled, cubed potatoes, and cook 25–30 minutes until tender. In Crock Pot, add potatoes at the beginning., To add mushrooms, cook separately to brown and evaporate excess moisture, then stir into the soup at the very end to maintain texture and color., Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months. Avoid freezing with starchy sides; add mashed potatoes or biscuits fresh when serving.

Nutrition

Find it online: https://margorecipes.com/beef-vegetable-soup/