Name: Beef Vegetable Soup (Hearty & Homemade)
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Cuisine: American
Ingredients: Beef Seasoning:; 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; Soup:; 2 lbs chuck roast, cut into 1-inch cubes; 3–6 tablespoons olive oil; ½ cup beef broth + 2 tablespoons red wine vinegar (halal substitute); 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 ½ teaspoon dried); ¼ teaspoon ground sage; 7 cups beef broth (6 cups for Crock Pot); 1 teaspoon Better Than Bouillon or 1 beef bouillon cube; 2½ cups frozen mixed vegetables (peas, carrots, corn, green beans); ¼ cup cornstarch + ¼ cup cold water; Chopped parsley, for garnish

Description

This hearty beef vegetable soup is easy to make from scratch with tender chunks of beef and vegetables in a rich, savory broth. It can be simmered on the stovetop or made in the Crock Pot and is perfect served with mashed potatoes or biscuits.

Ingredients

Beef Seasoning:
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
Soup:
2 lbs chuck roast, cut into 1-inch cubes
3–6 tablespoons olive oil
½ cup beef broth + 2 tablespoons red wine vinegar (halal substitute)
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 ½ teaspoon dried)
¼ teaspoon ground sage
7 cups beef broth (6 cups for Crock Pot)
1 teaspoon Better Than Bouillon or 1 beef bouillon cube
2½ cups frozen mixed vegetables (peas, carrots, corn, green beans)
¼ cup cornstarch + ¼ cup cold water
Chopped parsley, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Combine beef seasoning ingredients. Cut beef into 1-inch cubes and discard large pieces of fat.
Toss beef with seasoning, then coat evenly with flour.
Heat olive oil in a large pot over medium-high heat. Brown beef in batches for 30–40 seconds per side. Set aside.
Wipe away very dark spots but leave browned bits. Add beef broth and vinegar, deglaze pan, and reduce by half.
Add 2 tablespoons butter and onions. Cook 4 minutes. Add garlic and cook 1 more minute.
Add beef, tomato paste, Worcestershire sauce, bay leaves, rosemary, sage, beef broth, and bouillon.
Cover partially and simmer gently for 2 hours, stirring occasionally.
Mix cornstarch with cold water. Bring soup to a boil and slowly stir in slurry until thickened.
Reduce heat. Add frozen vegetables and simmer 10 minutes.
Remove bay leaves and rosemary. Swirl in remaining 2 tablespoons cold butter.
Garnish with parsley and serve.

Notes

Chuck roast is ideal for slow simmering, but rump or bottom round also work well.
Wine is traditionally used but replaced here with broth and vinegar for a halal-friendly version.
For Crock Pot: Cook on low 7½–8 hours or high 3½–4 hours. Thicken and add vegetables at the end.

Prep Time: 10 minutes
Cook Time: 2 hours
Category: Soup
Method: Stovetop, Slow Cooker
Cuisine: American