Braised Vegetable Beef Soup

WANT TO SAVE THIS RECIPE?

When the chill of the season creeps in, there’s nothing I crave more than a hearty bowl of Braised Vegetable Beef Soup. This dish takes me back to my childhood, when my mom would simmer beef stew on the stove all Sunday long. The rich aroma of rosemary, slow-cooked beef, and savory broth would fill the whole house, hinting at the comforting meal that was coming. Now, I make it in my own kitchen when I want something deeply nourishing, packed with flavor, and satisfying down to the last bite.

This soup isn’t just warm; it’s soulful. The tender chunks of beef, rustic root vegetables, and a broth that’s been braised to perfection come together to make a one-pot meal that feels both traditional and timeless. Whether you serve it with a crusty loaf of bread or enjoy it on its own, this Braised Vegetable Beef Soup delivers a depth of flavor that can only come from slow cooking and thoughtful layering of ingredients.

Why You’ll Love This Braised Vegetable Beef Soup

• It’s a complete meal in one bowl—protein, veggies, and rich broth.
• Perfect for meal prep: the flavor improves over time and it reheats beautifully.
• Cozy comfort food that works for both weeknight dinners and Sunday suppers.
• Freezer-friendly and great for leftovers.
• Made with wholesome, real ingredients.

---

What Cut of Beef Works Best for Braised Vegetable Beef Soup?

The best cut for this soup is chuck roast. It’s marbled with fat, which means it turns buttery tender after slow cooking. You can also use stew meat, but I find chuck gives the best texture and flavor. Avoid lean cuts, as they tend to dry out and won’t give you that luscious, fall-apart mouthfeel you want in a braised soup.

---

Options for Substitutions

• Meatless: Skip the beef and add mushrooms or chickpeas for a vegetarian version.
• Potatoes: Swap with sweet potatoes or parsnips for a different twist.
• Tomatoes: If you’re out of canned tomatoes, use tomato paste and a bit more broth.
• Broth: Beef broth is ideal, but vegetable or chicken broth will still give you great results.
• Herbs: Fresh rosemary adds depth, but thyme or oregano are lovely backups.

---

Ingredients for This Braised Vegetable Beef Soup

• Beef chuck roast – This cut becomes melt-in-your-mouth tender after braising and adds a rich, meaty base to the soup.
• Olive oil – Used to sear the beef and build the flavor from the start.
• Yellow onion – Gives aromatic sweetness and depth to the broth.
• Garlic cloves – Fresh garlic enhances the savory foundation of the soup.
• Carrots – Adds color, natural sweetness, and a soft bite after simmering.
• Celery – Essential for the aromatic base (mirepoix) and subtle flavor.
• Yukon gold potatoes – Hold their shape well and become buttery soft in the broth.
• Canned diced tomatoes – Brings acidity and richness, balancing the meat and vegetables.
• Beef broth – The main liquid that infuses the soup with robust flavor.
• Tomato paste – Concentrates the tomato flavor and adds thickness.
• Fresh rosemary – Adds an earthy aroma that pairs beautifully with beef.
• Bay leaf – Lends a subtle layer of flavor and depth to the braise.
• Salt and black pepper – Essential for seasoning every layer of the soup.
• Parsley (optional) – A bright herbaceous finish when added just before serving.

---

Step 1: Sear the Beef

Cut the beef chuck into bite-sized cubes, pat them dry, and season with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides—this caramelization builds the first layer of flavor. Remove and set aside.

Step 2: Sauté the Aromatics

In the same pot, add a bit more oil if needed. Toss in the chopped onions, carrots, and celery. Cook until softened and fragrant, about 5-7 minutes. Add minced garlic and cook for 1 more minute.

Step 3: Deglaze and Build the Broth

Stir in tomato paste and cook for 2 minutes until slightly darkened. Pour in a splash of beef broth to deglaze, scraping up the browned bits stuck to the bottom—those bits are flavor gold. Then add the rest of the broth, canned tomatoes (with juice), bay leaf, and rosemary.

Step 4: Return the Beef and Simmer

Return the browned beef to the pot. Bring everything to a gentle boil, then lower the heat and cover. Let it simmer on low for about 1.5 to 2 hours until the beef is fork-tender.

Step 5: Add the Potatoes

Add the chopped Yukon gold potatoes and continue simmering uncovered for another 30 minutes until the potatoes are soft but not falling apart.

Step 6: Final Seasoning and Serve

Taste the soup and adjust salt and pepper as needed. Remove the rosemary sprig and bay leaf. Garnish with fresh parsley if desired and serve hot with crusty bread.

---

How Long to Prepare Braised Vegetable Beef Soup

Prep Time

Prepping this soup takes around 20 to 25 minutes. That includes cutting the beef into chunks, chopping your mirepoix (onions, carrots, and celery), peeling and dicing the potatoes, and gathering your herbs and seasonings. Searing the beef and sautéing the aromatics are quick but essential steps to build flavor from the ground up.

Cooking Time

The braising process is where the magic happens. Once everything is in the pot, you’ll need about 2 hours of gentle simmering time to break down the beef into melt-in-your-mouth tenderness. Add another 30 minutes for the potatoes to cook through, totaling approximately 2.5 hours from start to finish.

---

Tips for Perfect Braised Vegetable Beef Soup

• Dry the beef before searing to get that perfect crust and develop rich flavor.
• Cook in layers: sear beef, then sauté aromatics separately for more depth.
• Don’t rush the braise—low and slow yields the most tender meat.
• Use Yukon gold potatoes because they hold their shape better than russets.
• Skim the fat off the top before serving for a cleaner-tasting broth.

---

Watch Out for These Mistakes While Cooking

• Using lean beef cuts: They tend to dry out and stay tough.
• Not deglazing the pot: You’ll miss out on those tasty browned bits that enrich the broth.
• Overcrowding the pan while searing: This steams the beef instead of browning it.
• Adding potatoes too early: They’ll fall apart during the long cook.
• Over-seasoning at the beginning: Always taste and adjust at the end after reducing.

---

What to Serve With Braised Vegetable Beef Soup?

1. Crusty Artisan Bread

Thick slices of rustic bread are perfect for soaking up that flavorful broth.

2. A Side Salad

Keep it simple—mixed greens with a tangy vinaigrette balances the richness of the soup.

3. Garlic Butter Biscuits

Flaky, buttery biscuits with a touch of garlic are a cozy side to dip into the soup.

4. Roasted Brussels Sprouts

A roasted veggie side adds crunch and brightness.

5. A Glass of Red Wine

A medium-bodied red like Merlot or Cabernet Sauvignon complements the beefy depth beautifully.

---

Storage Instructions

Refrigeration

Allow the soup to cool completely, then transfer to an airtight container. It keeps well in the refrigerator for up to 4 days. The flavor actually deepens after a day, making leftovers even better.

Freezing

This soup freezes beautifully. Store in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Leave a little room at the top of the container for expansion. Thaw overnight in the fridge before reheating.

Reheating

Reheat on the stove over medium heat until hot throughout. If it’s too thick after refrigeration, just add a splash of broth or water to loosen it.

---

Estimated Nutrition (Per Serving)

• Calories: 380
• Protein: 28g
• Carbohydrates: 24g
• Fat: 19g
• Saturated Fat: 6g
• Fiber: 4g
• Sugar: 5g
• Sodium: 780mg

---

Frequently Asked Questions

How do I know when the beef is tender enough?

When you can press a piece with a spoon and it falls apart easily, it’s done.

Can I make this in a slow cooker?

Yes! Sear the beef and sauté the aromatics first, then transfer everything to the slow cooker and cook on low for 8 hours.

Can I make this soup ahead of time?

Absolutely. In fact, it tastes even better the next day as the flavors continue to meld.

How can I thicken the broth?

If you want a thicker soup, mash a few of the potatoes or add a cornstarch slurry toward the end.

What’s the best way to cut the vegetables?

Cut everything into uniform, bite-sized pieces so they cook evenly and fit nicely on a spoon.

---

Conclusion

Braised Vegetable Beef Soup is more than just a cozy comfort—it’s a celebration of simple ingredients coming together in the most flavorful way. From the melt-in-your-mouth beef to the perfectly simmered veggies and herb-kissed broth, every spoonful delivers warmth, satisfaction, and nostalgia. Whether you’re cooking for a crowd or making meals ahead for the week, this hearty soup is always a good idea.

---

Print