Description

Hearty and flavorful Beef Vegetable Soup made with tender browned chuck roast, a rich blend of spices, red wine, and a medley of frozen vegetables. This comforting soup simmers slowly to develop deep, robust flavors and finishes with a silky butter swirl, perfect for a cozy meal served with mashed potatoes or biscuits.

Ingredients

Scale

Beef Seasoning & Meat

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, cut into 1-inch cubes, fat trimmed except marbled fat

Cooking Fats & Liquids

3–6 tablespoons olive oil
½ cup dry red wine
4 tablespoons cold butter (divided)
7 cups beef broth (or 6 cups for crock pot method)
1 teaspoon Better Than Bouillon or 1 beef bouillon cube

Vegetables & Aromatics

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 teaspoon dried rosemary)
¼ teaspoon ground sage
2 ½ cups frozen peas, carrots, corn, and green beans mix

Thickening & Garnish

¼ cup cornstarch
¼ cup cold water
2–3 drops Gravy Master (optional, for richer color)
Chopped parsley (for garnish)

Instructions

Prepare Ingredients: Combine the brown sugar, black pepper, salt, garlic powder, onion powder, chili powder, and paprika for the beef seasoning. Cut the chuck roast into 1-inch cubes, removing any large pieces of fat but keeping the marbled fat.
Season the Meat: Toss the beef cubes with the seasoning mixture, then sprinkle with flour and toss again to coat evenly.
Brown the Beef: Heat 3 tablespoons olive oil over medium-high heat in a large skillet. In batches, add beef cubes to avoid overcrowding and brown each side for 30-40 seconds until the exterior is seared but the center remains cold and red. Set browned meat aside, adding more oil as needed between batches.
Deglaze the Pan: Turn the heat off and wipe away any black burnt spots but leave brown fond for flavor. Once the pan has cooled slightly, add the red wine and turn heat to medium-high. Use a spatula to scrape the bottom of the pan, allowing the wine to reduce by half (3-5 minutes).
Sauté Onions and Garlic: Add 2 tablespoons cold butter and diced onions to the pan. Cook for 4 minutes until softened. Add minced garlic and cook another minute until fragrant and the wine has mostly evaporated.
Add Remaining Ingredients: Return the browned beef to the pan. Stir in tomato paste, Worcestershire sauce, bay leaves, rosemary, ground sage, beef broth, and beef bouillon cube. Cover the pot with a lid slightly ajar.
Simmer the Soup: Reduce heat to medium-low and let the soup simmer gently for 2 hours or longer, allowing flavors to meld and liquid to reduce slowly.
Prepare Thickener: In a small container, combine cornstarch and cold water. Shake or stir to create a smooth slurry.
Thicken the Soup: Bring the soup to a boil, then slowly add the cornstarch mixture in increments, stirring continuously until desired thickness is reached. You may not need all the slurry.
Add Vegetables: Lower heat to low, stir in the frozen peas, carrots, corn, and green beans. Heat for 10 minutes until vegetables are warmed through. Optionally, add up to 3 drops of Gravy Master for richer color.
Finish the Soup: Remove bay leaves and rosemary stalk. Swirl in the remaining 2 tablespoons cold butter to give the soup a smooth, velvety texture using the monter au beurre technique.
Serve: Garnish with chopped parsley and serve the soup hot over mashed potatoes or alongside biscuits for a comforting meal.

Notes

For Crock Pot Method: Use 6 cups beef broth to account for liquid reduction on stove. Brown the meat first, then transfer all ingredients except cornstarch and vegetables to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add frozen vegetables and thicken with the cornstarch slurry in the last 30 minutes.
Use Gravy Master sparingly as it enhances color but may alter flavor slightly.
Monter au beurre is a classic French technique of whisking cold butter into hot sauce or soup at the end to enrich texture and flavor.
Do not overcrowd the pan when browning meat to ensure proper searing.
If fresh herbs are not available, dried rosemary can be used but add it early since it takes longer to infuse flavor.

Prep Time: 20 minutes
Cook Time: 2 hours 15 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: beef vegetable soup, hearty soup, chuck roast soup, slow simmered soup, comfort food, red wine soup, winter soup