Introduction

This hearty beef vegetable soup is packed with tender chunks of chuck roast and a medley of colorful vegetables. Slow-simmered to develop rich flavors, it’s a comforting dish perfect for chilly days or when you crave a filling homemade meal.

The image shows a thick stew with a rich dark brown sauce filled with chunks of beef, small pieces of orange carrot, green snap peas, green peas, and yellow corn kernels. The stew looks glossy and hearty, with springs of chopped green herbs sprinkled throughout. A metal ladle is scooping some of the stew, showing the mix of ingredients clearly against the brown sauce. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 teaspoons brown sugar
1/3 teaspoon black pepper
½ teaspoon salt
¾ teaspoon garlic powder
¾ teaspoon onion powder
½ teaspoon chili powder
½ teaspoon paprika
¼ cup flour
2 lbs. chuck roast (see note 1)
3-6 tablespoons olive oil
½ cup dry red wine (see note 2)
4 tablespoons cold butter (separated)
1 cup yellow onion (diced)
3 tablespoons tomato paste
4 cloves garlic (minced)
1 tablespoon Worcestershire sauce
2 bay leaves
1 sprig rosemary (or ½ tsp dried)
¼ teaspoon ground sage
7 cups beef broth (or 6 for crock pot to account for liquid reduction on stove)
1 tsp better than bouillon (or 1 beef bouillon cube)
2 ½ cups frozen peas, carrots, corn, and green beans
¼ cup cornstarch + ¼ cup cold water
2-3 drops Gravy Master (optional – adds richer, darker color)
Chopped parsley (to garnish)

Instructions

Step 1: Combine the brown sugar, black pepper, salt, garlic powder, onion powder, chili powder, and paprika in a bowl to make the beef seasoning. Set aside. Measure and prepare all other ingredients.
Step 2: Cut the chuck roast into 1-inch cubes, trimming away any large pieces of fat but keeping fat marbled in the meat.
Step 3: Toss the meat with the seasoning mixture to coat evenly. Then sprinkle with flour and toss again to coat well.
Step 4: Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add beef in batches (avoid overcrowding) and brown each side for 30-40 seconds. Set browned beef aside on a plate. Add more oil between batches if needed. The center of the meat should remain red and cold.
Step 5: Turn off the heat and carefully wipe away any overly blackened spots in the pan, leaving the brown bits (fond) for flavor.
Step 6: Once the pan cools slightly, add the red wine and return heat to medium-high. Use a spatula to deglaze the pan, scraping up the fond. Let the wine reduce by half, about 3-5 minutes.
Step 7: Add 2 tablespoons butter and diced onions. Cook for 4 minutes until softened.
Step 8: Add minced garlic and cook for 1 more minute. The wine should be nearly evaporated, leaving red-colored onions.
Step 9: Add browned beef, tomato paste, Worcestershire sauce, bay leaves, rosemary, ground sage, beef broth, and bouillon to the pot. Stir to combine.
Step 10: Cover the pot slightly ajar and simmer on medium-low heat for 2 hours or longer, letting the liquid reduce slowly with gentle steam escaping.
Step 11: To thicken the soup, mix cornstarch with cold water in a small container. Bring soup to a full boil and slowly stir in the cornstarch mixture until desired thickness is reached.
Step 12: Reduce heat to low and add frozen vegetables. Stir and heat for 10 minutes. For a deeper color, add 2-3 drops of Gravy Master if desired.
Step 13: Remove from heat. Take out bay leaves and rosemary sprig. Stir in remaining 2 tablespoons of cold butter to finish the soup smoothly (a technique called monter au beurre).
Step 14: Garnish with chopped parsley and serve hot, ideally with mashed potatoes or biscuits.

Tips & Variations

For even richer flavor, use homemade beef broth or add a splash of Worcestershire sauce near the end.
Try swapping frozen mixed vegetables with fresh seasonal veggies for a fresher taste.
If you don’t have red wine, substitute with extra beef broth or a splash of balsamic vinegar.
The monter au beurre step adds velvety richness—don’t skip the final butter swirl!

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a thick stew filled with dark brown sauce as the base layer, containing chunks of beef that look tender and glossy. The stew also has mixed vegetables scattered throughout, including green beans, small orange carrot pieces, yellow corn kernels, and green peas, adding lots of small colorful spots across the rich sauce. Some small bits of fresh green herbs are sprinkled lightly on the top, giving a fresh, vibrant touch. A metal ladle is partially dipped into the stew, lifting a spoonful showing the mix of all ingredients clearly. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in a slow cooker?

Yes, use 6 cups of beef broth to account for less evaporation. After browning the beef, combine all ingredients in the slow cooker and cook on low for 6-8 hours. Add vegetables in the last 30 minutes.

What cut of beef is best for this soup?

Chuck roast works best due to its marbling and tenderness when slow-cooked. You can also use stew beef as an alternative.