Name: Braised Vegetable Beef Soup
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 1 Tbsp olive or avocado oil; Salt and pepper, to season; 1 Tbsp all-purpose flour; 1½ lb beef chuck, cut into ¾″ pieces; 1 medium onion, thinly sliced into quarters; 1 medium leek (white and light green parts only), sliced and chopped; 2 ribs celery, sliced; 1 large carrot, cut into ½″ chunks; 2 oz sliced mushrooms; ¼ cup red wine; 1 Tbsp tomato paste; 1 tsp smoked paprika; 1 tsp dried Italian herb blend; 3 garlic cloves, minced; 15 oz diced tomatoes with juices; 4 cups beef broth or bone broth; 1 Tbsp Worcestershire sauce; 2 bay leaves; 3 or 4 fresh thyme sprigs; 1 large fresh tarragon sprig; 6 baby potatoes, cut into ½″ chunks; 1 small sweet potato, cut into ½″ chunks; Optional: 2 tsp Italian herb base (Better Than Bouillon); Optional: 2 tsp apple cider vinegar; Optional: 1 tsp sugar

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Short Description

A hearty and comforting soup featuring tender, slow-braised beef chuck, seasonal vegetables, and savory herbs, enriched by red wine and tomato—a warming bowl of rustic goodness.

Why You’ll Love This Recipe

Rich, savory depth: red wine, beef drippings, and aromatic vegetables build soulful flavor
Fall-apart tender beef: slow braising transforms chuck into melt-in-your-mouth bites
Vegetable-packed: onions, leeks, celery, carrots, mushrooms, and potatoes add texture and nutrients
Make‑ahead elegance: develops flavor over time and tastes even better the next day

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 Tbsp olive or avocado oil (or neutral oil)
Salt and pepper, to season
1 Tbsp all-purpose flour
1½ lb beef chuck, cut into ¾″ pieces
1 medium onion, thinly sliced into quarters
1 medium leek (white and light green parts only), sliced and chopped
2 ribs celery, sliced
1 large carrot, cut into ½″ chunks
2 oz sliced mushrooms
¼ cup red wine
1 Tbsp tomato paste
1 tsp smoked paprika
1 tsp dried Italian herb blend
3 garlic cloves, minced
15 oz diced tomatoes with juices
4 cups beef broth or bone broth
1 Tbsp Worcestershire sauce
2 bay leaves
3–4 fresh thyme sprigs
1 large fresh tarragon sprig
6 baby potatoes, cut into ½″ chunks
1 small sweet potato, cut into ½″ chunks
Optional: 2 tsp Italian herb base (Better Than Bouillon)
Optional: 2 tsp apple cider vinegar
Optional: 1 tsp sugar

Directions

Preheat oven to 350 °F (175 °C). Season beef with salt and pepper, and toss with flour.
In a large oven-safe pot or Dutch oven, heat the oil over medium. When shimmering, brown the beef chunks in batches until richly seared on all sides. Remove to a bowl.
Add onions, leek, celery, carrot, and mushrooms to the pot. If dry, add a splash of oil. Cook until vegetables soften and mushrooms release moisture, stirring often.
Pour in red wine and use a flat spatula to scrape up fond (browned bits) into the vegetables.
Stir in tomato paste, smoked paprika, garlic, and Italian herbs. Mix in the diced tomatoes next.
Return the seared beef (and its juices) to the pot, layering it over the vegetables.
Pour in broth to cover beef halfway. Add Worcestershire sauce, bay leaves, thyme, and tarragon. Cover with lid.
Transfer pot to oven and braise for 90 minutes. At 30 minutes, check liquid levels—add broth if evaporation is too much. If simmering too aggressively, reduce oven to 325 °F and replace lid.
At about 60 minutes, stir in baby potatoes and sweet potatoes. Add extra broth if needed to maintain liquid level. Add bouillon paste if using. Return to oven.
At 90 minutes total, test beef: it should be easily pulled apart with forks or flake with a gentle bite.
Remove bay leaves and herb stems. Stir the soup and taste: adjust seasoning with salt and pepper.
For brightness, add apple cider vinegar and sugar if desired. Stir well before serving.

Servings And Timing

Serves: about 6–8 hearty bowls
Prep Time: ~20 minutes (chopping ingredients and searing beef)
Cook Time: ~1 hour 30 minutes (braise in oven)
Total Time: ~1 hour 50 minutes

Variations

Vegetarian twist: omit beef and use mushrooms, tofu, or beans; increase vegetables and use vegetable broth with extra seasoning
Beef swap: use short ribs or oxtail for richer texture—adjust braising time accordingly
Spice enhancement: add a pinch of chili flakes or smoked chipotle for heat
Herb adaptation: fresh rosemary or oregano can replace or complement thyme and tarragon
Tomato boost: add a splash of fire-roasted diced tomatoes or tomato sauce for bolder flavor

Storage/Reheating

Refrigeration: Store in airtight containers for up to 3–4 days. Soup often deepens in flavor overnight.
Freezing: Freeze in portioned containers for up to 3 months. Thaw overnight in refrigerator before reheating.
Reheating: Warm gently on stovetop over medium-low heat. Stir and add broth or water if soup thickens too much.

FAQs

How Can I Ensure The Beef Becomes Tender?

Use chuck for its marbling and collagen. Braising at low heat for the full 90 minutes allows it to soften and melt in your mouth.

Is A Water Bath Necessary For Braising?

Yes—the oven’s gentle heat provides even cooking, preventing tough, overcooked meat or vegetables.

Can I Skip The Alcohol In The Recipe?

Yes—you can add an extra splash of broth instead. The red wine adds depth, but isn’t essential.

Should I Peel The Potatoes?

Baby potatoes can be used with skins; sweet potato skins may be left or removed based on preference.

What If My Soup Looks Too Thick?

Add more broth or water when reheating. Adjust seasoning after dilution if needed.

Can I Make This On The Stove Top Only?

Yes—after searing and sautéing, simmer covered over low heat for about 2 hours, stirring occasionally and adjusting liquid.

How Do I Adjust Flavor Balance At The End?

Add vinegar and a touch of sugar to round out acidity and sweetness. Taste gradually and fine-tune.

Can I Use Different Herbs?

Certainly—rosemary, sage, or oregano all complement the beef and vegetable mix nicely.

Can I Add Greens At The Finish?

Yes—stir in spinach, kale, or Swiss chard in the last 5 minutes for color and nutrients.

What Side Pairings Work Well With This Soup?

Serve with crusty bread, garlic toast, or a simple green salad. A slice of rustic sourdough is ideal for dipping.

Conclusion

Braised Vegetable Beef Soup is a deeply satisfying, flavor-rich meal that combines tender beef, savory vegetables, red wine, and aromatic herbs into a comforting, rustic bowl. Its make-ahead nature and freezer-friendly qualities make it perfect for family dinners or meal prep. Ladle generous portions, garnish fresh herbs, and enjoy a warming embrace in every spoonful.