If you’re craving a comforting bowl of rich, hearty flavor, then you’re going to fall in love with this Braised Vegetable Beef Soup Recipe. It’s the perfect blend of tender, braised beef and vibrant vegetables simmered slowly to create a soul-warming dish that feels like a big, cozy hug on a chilly day. Whether you’re looking for a family dinner or something to impress guests with simple ingredients, this soup delivers incredible depth without any fuss. From the first fragrant simmer to the last satisfying spoonful, this Braised Vegetable Beef Soup Recipe makes both everyday meals and special occasions downright unforgettable.
Ingredients You’ll Need
Gathering the ingredients for this recipe is a delight because each one is straightforward and essential, bringing its own unique character to the soup. The combination ensures a balance of savory beef richness, fresh earthiness from vegetables, and bright herbal notes to round it all out.
- Beef chuck or stew meat (2 pounds): Choose well-marbled beef for the most tender, flavorful results after braising.
- Olive oil (1 tablespoon): Adds a subtle fruity warmth and ensures a perfect sear on the beef to lock in juices.
- Diced yellow onion (1 cup): Builds a sweet, aromatic base that deepens as it gently cooks.
- Chopped celery (1 cup): Provides a crisp, refreshing texture and earthy undertones.
- Sliced carrots (1 1/2 cups): Naturally sweet and colorful, carrots add vibrancy and tenderness.
- Minced garlic (2 cloves): Instantly elevates the flavor with its warm pungency and depth.
- Tomato paste (2 tablespoons): Concentrated and slightly tangy, balancing the richness while enriching the broth’s color.
- Low-sodium beef broth (6 cups): Forms a savory, robust foundation without overpowering other flavors.
- Chopped yellow potatoes (2 cups): Adds hearty body and creamy texture after cooking.
- Fresh thyme (2 sprigs): Imparts delicate floral and earthy notes that complement the beef.
- Fresh rosemary (1 sprig): Offers a pine-like aroma that penetrates the broth beautifully.
- Salt and black pepper: Essential seasoning to enhance every element of the soup.
How to Make Braised Vegetable Beef Soup Recipe
Step 1: Prepare and Season the Beef
Start by patting your beef dry with paper towels—this step is crucial because moisture will steam the meat rather than sear it. Once dry, generously season the beef with salt and black pepper on all sides to build layers of flavor that will deepen during the braising process.
Step 2: Sear the Beef to Lock in Juices
Heat your olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Brown the beef in batches so each piece gets a lovely crust without overcrowding the pan. This searing caramelizes the meat’s surface, developing rich, savory notes that form the backbone of the soup’s depth. Once browned, remove the beef and set it aside for later.
Step 3: Sauté the Vegetables
In the same pot, add a little more olive oil if necessary, then toss in diced onion, celery, and carrots. Cook them gently for about five to seven minutes until they become soft and fragrant. Next, add minced garlic and cook for an additional minute, being careful not to let it burn. This aromatic vegetable base lays the foundation for your soup’s irresistible character.
Step 4: Enrich the Base with Tomato Paste
Stir in the tomato paste and let it cook for two minutes. This step deepens the soup’s flavor and adds a gorgeous, slightly tangy richness. Cooking tomato paste before adding broth removes any raw taste and brings out its natural sweetness and umami.
Step 5: Add Broth and Deglaze
Pour in the beef broth while scraping the bottom of the pot with a wooden spoon to lift all those flavorful browned bits. This process, called deglazing, ensures every bit of beefy goodness is incorporated into your soup. Return the seared beef to the pot, nestling it among the veggies and broth.
Step 6: Add Potatoes and Herbs, Then Braise
Toss in the chopped yellow potatoes along with fresh thyme and rosemary sprigs. Bring the mixture to a gentle simmer, then cover the pot and reduce the heat to low. Let it slowly braise for one and a half to two hours. During this time, the beef becomes unbelievably tender, and the vegetables soak up all the savory, aromatic flavors melding in the pot.
Step 7: Final Seasoning and Herb Removal
Once the beef is meltingly tender and the vegetables are perfectly cooked, taste and adjust the seasoning with salt and pepper. Don’t skip this step because it can make all the difference! Finally, remove the woody stems of thyme and rosemary before serving.
Step 8: Serve Warm and Enjoy
Serve your Braised Vegetable Beef Soup Recipe hot, straight from the pot. A sprinkle of fresh parsley or a drizzle of good-quality olive oil on top adds a fresh brightness that beautifully contrasts the rich broth. Now, grab your spoon and get ready to savor one of the most satisfying soups you’ll ever make!
How to Serve Braised Vegetable Beef Soup Recipe
Garnishes
Garnishes are the final touch that can elevate your Braised Vegetable Beef Soup Recipe from delicious to dazzling. Freshly chopped parsley not only adds color but a burst of fresh herbal brightness. A swirl of extra virgin olive oil adds silky richness and a subtle fruitiness. For a bit of heat, consider a pinch of red pepper flakes or a dash of smoked paprika.
Side Dishes
This soup is a meal all on its own, but pairing it with crusty bread, garlic toast, or warm dinner rolls takes it over the top. The bread invites you to soak up all that flavorful broth and make the experience extra comforting. A simple green salad with lemon vinaigrette also pairs beautifully, balancing the soup’s hearty depth with crisp freshness.
Creative Ways to Present
For a cozy family dinner, ladle this soup into rustic bowls and serve with a chunk of rustic bread on the side. Hosting guests? Present it in small, elegant soup cups topped with a sprig of thyme for visual appeal. Or, if you want to get creative, serve it over a bed of creamy polenta or mashed potatoes for a unique twist that keeps all the comfort but adds an extra layer of indulgence.
Make Ahead and Storage
Storing Leftovers
This Braised Vegetable Beef Soup Recipe keeps beautifully in the refrigerator for up to four days. Store leftovers in an airtight container to maintain maximum freshness and flavor. The flavors often deepen overnight, making reheated soup even tastier.
Freezing
If you want to prepare this soup in advance or keep it on hand for a quick meal, it freezes wonderfully. Portion the soup into freezer-safe containers, leaving some space for expansion. It will maintain its deliciousness for up to three months. Just be sure to remove the herb stems before freezing for better texture and taste.
Reheating
Reheat your soup gently on the stovetop over low to medium heat, stirring occasionally. This method helps prevent the beef from drying out and keeps the vegetables tender. If reheating from frozen, thaw overnight in the refrigerator first to preserve texture and flavor integrity.
FAQs
Can I use a different cut of beef for this soup?
Absolutely! While beef chuck or stew meat is ideal for its tenderness and flavor, you can also try brisket or short ribs. Just keep in mind that cuts with more connective tissue benefit most from slow, low-temperature cooking to become tender.
Is it possible to make this soup in a slow cooker?
Yes! After searing the beef and sautéing the veggies, transfer everything to a slow cooker and cook on low for 6 to 8 hours. Add the potatoes halfway through cooking to prevent them from getting too mushy.
Can I substitute the fresh herbs with dried ones?
Definitely. Use about one-third the amount of dried herbs since they’re more concentrated. Add them earlier in the cooking process so their flavors have time to infuse the broth fully.
How thick should the soup be?
This soup is generally brothy with tender chunks of beef and vegetables, not thick like a stew. If you prefer it thicker, you can mash a few potatoes into the broth or simmer uncovered for a while to reduce and concentrate the flavors.
What are some other vegetables to add?
Feel free to mix it up with your favorite hearty vegetables. Parsnips, turnips, green beans, or even mushrooms can be added during braising for extra complexity and texture. Just adjust cooking times for tougher veggies accordingly.
Final Thoughts
I can’t recommend this Braised Vegetable Beef Soup Recipe enough for anyone looking to savor a truly satisfying, homemade meal that fills your kitchen with comforting aromas and your heart with warmth. It’s a recipe that invites you to slow down, enjoy the process, and relish every spoonful of tender beef and perfectly cooked vegetables in rich broth. Give it a try—you might just find your new favorite go-to soup!
Print
Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Braising
- Cuisine: American
Description
A hearty and comforting Braised Vegetable Beef Soup featuring tender chunks of beef chuck slowly braised with fresh vegetables, fragrant herbs, and rich beef broth. Perfect for a warming meal that combines deep flavors and nutritious ingredients.
Ingredients
Beef and Seasoning
- 2 pounds beef chuck or stew meat
- Salt, to taste
- Black pepper, to taste
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 cup chopped celery
- 1 1/2 cups sliced carrots
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups yellow potatoes, chopped
Liquids and Herbs
- 6 cups low-sodium beef broth
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
Instructions
- Season the Beef: Pat the beef dry using paper towels, then season generously with salt and black pepper to enhance the meat’s natural flavors.
- Sear the Beef: Heat olive oil in a large Dutch oven over medium-high heat. In batches, sear the beef pieces until they are browned on all sides. Remove the browned beef and set it aside.
- Sauté Vegetables: Using the same pot, add a little more olive oil if necessary. Sauté the diced onion, chopped celery, and sliced carrots for 5 to 7 minutes until they soften and start to develop flavor. Add minced garlic and cook for an additional minute to release its aroma.
- Add Tomato Paste: Stir in the tomato paste with the vegetables and cook for 2 minutes to deepen the flavor and help caramelize the paste slightly.
- Deglaze and Add Broth: Pour in the beef broth while scraping the bottom of the pot to lift all the flavorful browned bits. Return the seared beef back into the pot.
- Add Potatoes and Herbs: Incorporate the chopped yellow potatoes, sprigs of fresh thyme, and rosemary. Bring the soup to a simmer.
- Braise the Soup: Cover the pot, reduce the heat to low, and allow the soup to braise gently for 1.5 to 2 hours until the beef is tender and the vegetables are soft.
- Finalize and Serve: Remove the herb stems, taste the soup, and adjust salt and pepper as needed. Serve hot, garnished with fresh parsley or a drizzle of olive oil for extra richness.
Notes
- For deeper flavor, sear the beef in batches to avoid overcrowding the pan.
- You can substitute yellow potatoes with Yukon gold or red potatoes for a different texture.
- Low-sodium beef broth allows you to control the saltiness of the soup better.
- Leftovers taste even better the next day as the flavors meld.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
