What Cut of Beef Do I Use for Vegetable Soup

This homemade vegetable beef soup is the BEST Always, loaded with healthy veggies and juicy beef that is SO tender, you can cut it with a fork! You'll love this easy beef soup recipe!

This postal service blows upwardly our website all year long, as millions of people flock here to go the recipe. This is the ultimate meal in a bowl.

Homemade Vegetable Beef Soup

Perfectly seared, juicy pieces of beefiness in a rich blood-red wine beef goop with tender vegetables. Yous merely can't help but linger over every bite. It is our favorite soup of all time.

This beefy vegetable soup requires very picayune active time to brand, and it is sure to be on your tabular array again and once again. It has been on ours! If you are looking for the almost spectacular fall soup, this is the 1.

Ingredient Notes

1. It's important to choose the correct cutting of beef and the perfect combination of liquids for the goop. The best cuts of meat to utilize for our homemade vegetable beef soup are eitherchuck roast, chuck shoulder, chuck-center roast or top chuck.Using these cuts result in meltingly tender beef that you tin cut with a spoon. Using beef stew meat is not recommended. It is a combination of cuts of meat that may non exist correct for this soup.
2. Trim away any hard fat (which does not cook during the cooking process) and silver skin (white and silvery looking) from beef. It only takes nigh 5 minutes, so don't skip this footstep; it is sooo worth information technology.

Ingredient Substitutions

• Alcohol - Some people are sensitive to alcohol. The wine adds a fabulous rich burgundy flavor to the soup. If you are able to use a cabernet, I highly recommend it.

  Even so, y'all tin can substitute with beef stock, non-alcoholic vino, or grape, pomegranate, or cranberry juice.

• Shallot- You can substitute onion for shallot if yous are looking for a stronger onion flavor.
• Stock- 4 teaspoons of beefiness base or bouillon and 4 cups of water tin be substituted for the beefiness stock. Or, feel complimentary to apply vegetable stock if you want.
• Dried Italian Seasoning- This is a fabulous convenience ingredient. If you don't proceed it on hand, combine 1 teaspoon dried basil, i teaspoon dried rosemary, 1/2 teaspoon dried oregano, and ane/ii teaspoon dried thyme.

The event volition be the all-time beef vegetable soup you accept ever eaten in your life. Scrumptious vegetables with beef that yous tin cut with a spoon.

The wine adds astonishing rich flavour to the stock, making this the quintessential condolement food repast.  Trust me, you'll never need another recipe.

With only 20 minutes of active fourth dimension, I am sure this homemade vegetable beef soup will be on your carte once more and again.

Freezer Friendly!

It freezes beautifully, so you can stock up your freezer before the common cold weather kicks in.

Check out our video to watch usa make the recipe. It's and so easy!

Making Vegetable Beef Soup

Using the right cut of meat results in beef that literally falls apart as you swallow it, but it's likewise important to cook it properly.

PRO TIPS:

• Sear the meat. It'due south important to brownish the beefiness first. As a result, information technology adds an unbelievable caramel essence and nuttiness to the dish.

  Plus, information technology adds a depth of flavor to the soup that y'all tin not create whatsoever other mode.

• Deglaze the pan.The real magic happens when you cascade rich and fruity Cabernet Sauvignon into the pan. With hints of thyme and raspberry, it is a perfect pairing for vegetable beef soup.

  Deglazing pulls scrumptiously browned bits up, dissolving them into the vino. It builds a fabled flavorful base for our cosmos.

• Add stock and veggies, then simmer.Then the beef stock is added, the beef is returned to the pot, and eventually, the veggies are added to the party.

Want a thicker soup?
For a thicker, stew-like consistency, cut the beef stock dorsum to 2 cups. Or, you lot could brand beef stew instead!

Tools Yous'll Need for Making Soup

• Dutch oven - This pot is perfect for searing and long cooking soups. It evenly distributes the rut and is perfect for this recipe.
• Garlic Press - I of my well-nigh used kitchen tools! I received mine equally a gift years ago and I tin can't imagine why I never had 1. Information technology minces garlic with one squeeze, with the peel yet on!

Enjoy!

With dearest from our simple kitchen to yours.

Yield: 12 (1-loving cup servings)

Homemade Vegetable Beef Soup

This homemade vegetable beefiness soup is the Best EVER, loaded with juicy, tender beef and veggies. You'll love this piece of cake beefiness soup recipe!

prep time: twenty MINS cook time: ii hours xx MINS total time: 2 hours and 40 mins

Ingredients

• two pounds beef chuck roast, trimmed and cut into one - 1 1/2 inch cubes
• ane/4 loving cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon fibroid ground black pepper
• 2 teaspoons kosher salt, divided
• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 1 shallot, diced
• 3 garlic cloves, minced
• 32 ounces (4 cups) beef stock
• ane cup Cabernet Sauvignon
• 2 teaspoons Worcestershire sauce
• one tablespoon dried Italian seasoning
• 4 cups chopped red potatoes, bite-size pieces (most i/2")
• 3 cups chopped baby carrots, bite-size pieces
• fresh parsley to garnish, optional

Instructions

1. Trim hard fat (which does not melt during the cooking procedure) and silverish skin (white and silverish looking) from beefiness and cutting into 1 - i ane/ii" cubes. It takes nigh five minutes, but don't skip this step.  It is sooo worth it.
2. Combine flour, paprika, pepper, and 1 teaspoon salt in a large ane-gallon resealable handbag. Seal and shake to combine. Add together beef and shake until well coated.
3. Warm olive oil in a large dutch oven (or heavy lesser pot), over medium-high heat, once you can feel the warmth when holding your manus 6 inches from the pot, add butter. Once butter is melted, advisedly add together beef. Do not crowd the pot, merely add about 1/two of the beef at a time.
4. Remove beef from flour and milkshake gently to remove loose flour. Place coated beef in the pan, one piece at a time, brown on all sides, about 3-v minutes per side. Cook in two batches, nigh one-half each time. Turn pieces until all sides are browned and remove them and place them in your upside-down pot lid. Once the get-go batch is cooked, add the second batch and repeat.
5. Meanwhile, prepare shallot and garlic. Shallot should be diced and garlic minced.  Gear up aside.
6. One time all beefiness is browned, add together shallots and garlic. Cook until translucent, about three minutes.
7. Add together wine and deglaze the pan by scraping up the browned bits at the lesser of the pan. Add beefiness stock, Worcestershire and Italian seasoning, remaining 1 teaspoon salt. Stir to combine. Return beefiness to the pot.
8. Cover and bring to a boil. Once boiling, reduce to a simmer. Allow soup to simmer 40 minutes.
9. Meanwhile, prepare potatoes and carrots. Cut vegetables into bite-size pieces. Set aside.
10. Add potatoes and carrots. Stir to coat vegetables and cover. Simmer 40-50 minutes or until vegetables are fork-tender. Taste broth. If necessary, add together additional table salt to taste (mine was perfect).
11. Garnish with fresh parsley if desired. Serve and enjoy!

DONNA'Southward NOTES

1. I practice not recommend using beefiness stew meat.  It is a combination of cuts of meat that may non be right for this soup. The best cuts of meat to use for this beef soup are chuck roast, chuck shoulder, chuck-eye roast or top chuck. These cuts will consequence in meltingly tender beef that yous can cut with a spoon, perfect for this dish!
2. You tin can substitute onion for shallot if you lot are looking for a stronger onion flavor.
3. 4 teaspoons of beef base or bouillon and 4 cups of water can be substituted for the beef stock.
4. Dried Italian Seasoning is a fabulous convenience ingredient. If you do non go along it on hand, combine ane teaspoon stale basil, 1 teaspoon dried rosemary, ane/2 teaspoon dried oregano and one/2 teaspoon dried thyme.
5. For a thicker stew-like consistency, cutting the beef stock back to two cups.
6. I know some people are sensitive to alcohol. I will say the vino adds a fabulous rich burgundy flavour to the soup, and if you lot can employ the cabernet, I highly recommend information technology. Nonetheless, you can substitute with beef stock, grape, pomegranate, or cranberry juice.

Recipe developed past Donna Elick The Slow Roasted Italian
Copyright ©2014 The Wearisome Roasted Italian – All rights reserved.

This postal service, originally published in September 2014, was updated with a video and republished on Dec. 20, 2020

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price volition remain the same and The Slow Roasted Italian will automatically receive a small-scale committee. Give thanks y'all for supporting us, it helps us keep creating new recipes.

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