Vegetable Beef Soup

This Vegetable Beef Soup is made with tender chunks of chuck roast, plenty of vegetables, and a rich, savory beef broth. A splash of beer adds extra depth, and everything simmers until the beef is fall-apart tender.

Let's get started!

Jump to:

• Pull Up A Chair & Let's Chat!
• What You'll Need & Why
• The Recipe Rundown
• Swaps and Flavor-Boosting Variations
• Tips For The Best Vegetable Beef soup
• Vegetable Beef Soup Recipe
• Storage & Reheating
• Recipe Testing Notes
• More Hearty Soup Recipes
• Who’s Stirring the Pot?

this recipe

Pull Up A Chair & Let's Chat!

IThis Vegetable Beef Soup is the kind of dinner that gets better the longer it simmers. Instead of ground beef, I use chunks of chuck roast that cook until tender in a rich beef broth with plenty of vegetables.

A little beer helps deglaze all those browned bits from the pot and adds great depth to the broth. It takes a little longer than a quick weeknight soup, but most of that time is hands-off while everything simmers.

Why You'll Love This Vegetable Beef Soup

• Tender chuck roast: A longer simmer gives the beef time to become tender without drying out.
• Rich, savory broth: Browning the beef, caramelizing the tomato paste, and deglazing with beer builds flavor from the beginning.
• Loaded with vegetables: Carrots, celery, potatoes, green beans, mushrooms, and tomatoes make it a full meal in one pot.
• Mostly hands-off: Once everything is in the pot, the stovetop does most of the work.
• Great for leftovers: The soup reheats beautifully and is even better the next day.

What You'll Need & Why

• Chuck roast + avocado oil: Chuck roast becomes tender as it simmers, while avocado oil is great for getting a good sear on the beef.
• Onion, garlic, celery + carrots: The aromatic base of the soup, with carrots adding a little natural sweetness.
• Tomato paste + beer: Tomato paste adds richness, while beer deglazes the pot and picks up all those browned bits from the beef.
• Beef broth: The base for the rich, savory broth.
• Bay leaves + dried thyme: Simple herbs that pair perfectly with beef and vegetables.
• Yukon gold potatoes: They hold their shape well while becoming creamy and tender.
• Mushrooms + green beans: Added later so they keep some texture instead of cooking to death.
• Kosher salt + fresh ground pepper: Season as you go and adjust to taste before serving.

The Recipe Rundown

Here’s the quick version before you get started.

1. Sear the beef: Season the chuck roast and sear it in avocado oil until well browned. Remove and set aside.
2. Build the broth: Cook the tomato paste until deep brick red, then deglaze with beer and beef broth, scraping up the browned bits.
3. Start the soup: Return the beef to the pot with the onion, carrots, celery, garlic, bay leaves, and thyme.
4. Simmer: Cover and simmer for about 1½ hours, or until the beef is starting to become tender.
5. Add the vegetables: Stir in the potatoes, mushrooms, and green beans and simmer uncovered for about 20 minutes, until tender.
6. Taste and serve: Adjust the salt and pepper as needed, remove the bay leaves, and serve hot.

Swaps and Flavor-Boosting Variations

Here’s how to switch things up depending on what you’ve got on hand.

• Beef: Chuck roast is my favorite because it becomes tender as it simmers, but stew meat works, too.
• Vegetables: This soup is flexible. Swap in corn, peas, sweet potatoes, zucchini, or whatever vegetables your family likes. Add quick-cooking vegetables toward the end.
• Beer: Use an ale or lager, red wine, or simply replace it with additional beef broth.
• Potatoes: Yukon golds hold their shape well, but russets or red potatoes will also work.
• Make it thicker: Mash a few of the potatoes into the broth or let the soup simmer uncovered for a few extra minutes.

Tips For The Best Vegetable Beef soup

These little moves make a HUGE difference in flavor:

• Get a good sear: Let the beef develop a deep brown crust before removing it from the pot. If your Dutch oven is crowded, sear the beef in batches.
• Cook the tomato paste: Let it cook until it turns deep brick red before adding the beer. This takes away the raw tomato flavor and adds richness to the broth.
• Keep it at a gentle simmer: Chuck roast needs time to become tender. If the beef is still tough after 1½ hours, give it a little longer before adding the remaining vegetables.
• Add the vegetables in stages: Potatoes, mushrooms, and green beans go in after the beef has had time to cook so they don't become overly soft.
• Season at the end: The broth concentrates as it simmers, so taste and adjust the salt and pepper before serving.

Storage & Reheating

• Refrigerator: Store leftover vegetable beef soup in an airtight container in the refrigerator for up to 4 days.
• Freezer: Let the soup cool completely, then freeze for up to 3 months. Keep in mind that the potatoes may soften slightly after freezing and reheating.
• Reheat: Warm gently on the stovetop or in the microwave until heated through. Add a splash of beef broth if the soup has thickened in the refrigerator.

Recipe Testing Notes

• Beer: I use beer to deglaze the pot and add depth to the broth. An ale or lager works well, but you can replace it with the same amount of beef broth or use a non-alcoholic beer.
• Fond: Those browned bits left on the bottom of the Dutch oven after searing the beef are called fond. Scrape them up when you deglaze the pot—they add a lot of flavor to the broth.

More Hearty Soup Recipes

If this Vegetable Beef Soup is your kind of dinner, try one of these next:

• Classic Beef Stew: Tender beef, potatoes, and vegetables simmered in a rich, savory broth.
• Loaded Baked Potato Soup: Creamy, hearty, and loaded with all the good baked potato toppings.
• Creamy Chicken Pot Pie Soup: All the comfort of chicken pot pie in an easy, creamy soup.
• Greek Lemon Chicken Orzo Soup: Cozy chicken and orzo with plenty of fresh lemon.
• Seafood Chowder: Rich, creamy, and hearty with succulent seafood in a delicious broth.

Who’s Stirring the Pot?

Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.

You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).

If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.

Happy Cooking!

-Ruth aka Rufus