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–+ servings

Homemade Vegetable Beef Soup

This isn’t your average watery beef soup—it’s loaded with flavor, packed with veggies, and features fall-apart tender beef in a rich, gravy-like broth. Add in a splash of wine (or beer), and this bowl goes from “meh” to “make this again immediately.”
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Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Course Main Course
Servings 5

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1 tablespoon olive oil plus more as needed
  • 1 pound stewing beef cut into bite-sized pieces
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 medium onion chopped
  • 1 tablespoon minced garlic about 3 cloves
  • 2 celery stalks sliced (about ½ cup)
  • 3 medium carrots sliced (about 1 cup)
  • 4 tablespoons all-purpose flour
  • 2 ½ cups low-sodium beef broth
  • 1 ½ cups dry red wine or dark beer like Guinness
  • 1 ½ cups water
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 2 medium potatoes diced (about 2 cups)
  • 1 cup frozen peas

Optional buttery mushrooms:

  • 1 tablespoon butter
  • 6 ounces mushrooms halved or quartered

Instructions

  • Brown the Beef: Heat 1 tablespoon of olive oil in a large pot over high heat. Pat the beef dry with paper towels, season with salt and pepper, and sear in batches until well-browned on all sides. Remove and set aside.
    1 tablespoon olive oil, 1 pound stewing beef, ½ teaspoon salt, ½ teaspoon black pepper
  • Sauté the Veggies: If the pot is dry, add a bit more oil. Sauté the onion and garlic for about 2 minutes, then add the carrots and celery. Cook for another 2 minutes until the onion softens.
    1 medium onion, 1 tablespoon minced garlic, 2 celery stalks, 3 medium carrots
  • Thicken the Base: Sprinkle the flour over the vegetables and stir to coat. Slowly pour in the beef broth while stirring to prevent lumps.
    4 tablespoons all-purpose flour, 2 ½ cups low-sodium beef broth
  • Build the Flavor: Add the wine (or beer), water, tomato paste, bay leaves, and thyme. Stir well, then return the browned beef to the pot.
    1 ½ cups dry red wine or dark beer, 1 ½ cups water, 2 tablespoons tomato paste, 2 bay leaves, 1 teaspoon dried thyme
  • Simmer the Soup: Cover the pot and lower the heat to medium-low. Simmer gently for about 1 hour and 15 minutes, or until the beef is tender.
  • Add Final Veggies: Stir in the diced potatoes and frozen peas. Simmer uncovered for another 20 minutes, or until the potatoes are fully cooked. If using mushrooms, add them in the last 5 minutes.
    2 medium potatoes, 1 cup frozen peas
  • Make the Mushrooms (Optional): In a separate skillet, melt the butter over medium-high heat. Add the mushrooms and cook for about 5 minutes until browned. Season lightly with salt and pepper, then stir into the soup.
    1 tablespoon butter, 6 ounces mushrooms
  • Finish and Serve: Remove the bay leaves. Taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle into bowls and serve with crusty bread or cheesy garlic toast.