Video How to Make Veg Beef Soup No Ads

This homemade vegetable beef soup is the BEST Ever, loaded with good for you veggies and juicy beef that is SO tender, you tin can cut it with a fork! You'll love this piece of cake beef soup recipe!

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

Bootleg Vegetable Beef Soup

Perfectly seared, juicy pieces of beef in a rich reddish wine beef goop with tender vegetables. You simply tin't help simply linger over every bite. Information technology is our favorite soup of all time.

This beefy vegetable soup requires very little active time to brand, and information technology is certain to exist on your table again and again. It has been on ours! If you are looking for the well-nigh spectacular fall soup, this is the i.

Ingredient Notes

1. Information technology'due south important to cull the correct cut of beefiness and the perfect combination of liquids for the goop. The best cuts of meat to employ for our homemade vegetable beef soup are eitherchuck roast, chuck shoulder, chuck-centre roast or top chuck.Using these cuts result in meltingly tender beef that y'all can cutting with a spoon. Using beef stew meat is non recommended. Information technology is a combination of cuts of meat that may not exist right for this soup.
2. Trim away any hard fat (which does not melt during the cooking process) and silver skin (white and silvery looking) from beef. It only takes about 5 minutes, so don't skip this step; it is sooo worth information technology.

Ingredient Substitutions

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

  Notwithstanding, you tin substitute with beef stock, non-alcoholic wine, or grape, pomegranate, or cranberry juice.

• Shallot- You tin substitute onion for shallot if you lot are looking for a stronger onion flavor.
• Stock- 4 teaspoons of beef base of operations or bouillon and 4 cups of water tin can exist substituted for the beef stock. Or, experience free to use vegetable stock if you want.
• Dried Italian Seasoning- This is a fabled convenience ingredient. If you don't keep it on hand, combine one teaspoon dried basil, 1 teaspoon dried rosemary, ane/ii teaspoon dried oregano, and 1/ii teaspoon dried thyme.

The consequence will be the best beef vegetable soup you have ever eaten in your life. Scrumptious vegetables with beef that you tin cut with a spoon.

The wine adds astonishing rich season to the stock, making this the quintessential comfort food meal.  Trust me, yous'll never demand some other recipe.

With merely 20 minutes of active time, I am sure this homemade vegetable beef soup will be on your menu again and once more.

Freezer Friendly!

It freezes beautifully, and so you tin stock up your freezer earlier the cold weather condition kicks in.

Bank check out our video to watch united states of america make the recipe. Information technology's and so easy!

Making Vegetable Beef Soup

Using the right cut of meat results in beefiness that literally falls apart equally you swallow it, just it's also important to cook information technology properly.

PRO TIPS:

• Sear the meat. It's important to brown the beef first. As a result, it adds an unbelievable caramel essence and nuttiness to the dish.

  Plus, it adds a depth of flavor to the soup that you tin can not create any other fashion.

• Deglaze the pan.The existent magic happens when you pour 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 upwards, dissolving them into the wine. Information technology builds a fabulous flavorful base for our creation.

• Add together 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.

Desire a thicker soup?
For a thicker, stew-like consistency, cut the beef stock back to two cups. Or, y'all could make beef stew instead!

Tools Yous'll Demand for Making Soup

• Dutch oven - This pot is perfect for searing and long cooking soups. It evenly distributes the heat and is perfect for this recipe.
• Garlic Printing - One of my most used kitchen tools! I received mine as a souvenir years agone and I can't imagine why I never had i. It minces garlic with 1 squeeze, with the pare however on!

Enjoy!

With honey from our uncomplicated kitchen to yours.

Yield: 12 (1-cup servings)

Homemade Vegetable Beef Soup

This bootleg vegetable beef soup is the BEST EVER, loaded with juicy, tender beef and veggies. Y'all'll dearest this easy beef soup recipe!

prep time: xx MINS cook time: two hours 20 MINS full fourth dimension: ii hours and 40 mins

Ingredients

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

Instructions

1. Trim hard fat (which does non cook during the cooking process) and silver peel (white and argent looking) from beef and cut into ane - 1 1/two" cubes. Information technology takes about 5 minutes, only don't skip this step.  It is sooo worth it.
2. Combine flour, paprika, pepper, and 1 teaspoon salt in a large 1-gallon resealable bag. Seal and milkshake to combine. Add beef and shake until well coated.
3. Warm olive oil in a large dutch oven (or heavy bottom pot), over medium-loftier heat, once you can feel the warmth when property your hand vi inches from the pot, add butter. One time butter is melted, carefully add beefiness. Do not crowd the pot, only add about ane/2 of the beefiness at a time.
4. Remove beef from flour and milkshake gently to remove loose flour. Place coated beefiness in the pan, one piece at a fourth dimension, brown on all sides, about 3-5 minutes per side. Cook in two batches, about half each time. Turn pieces until all sides are browned and remove them and place them in your upside-down pot hat. In one case the first batch is cooked, add the second batch and repeat.
5. Meanwhile, prepare shallot and garlic. Shallot should be diced and garlic minced.  Set aside.
6. In one case all beef is browned, add shallots and garlic. Melt until translucent, about 3 minutes.
7. Add vino and deglaze the pan past scraping up the browned bits at the bottom of the pan. Add together beefiness stock, Worcestershire and Italian seasoning, remaining 1 teaspoon salt. Stir to combine. Return beefiness to the pot.
8. Cover and bring to a eddy. Once boiling, reduce to a simmer. Allow soup to simmer xl minutes.
9. Meanwhile, ready potatoes and carrots. Cutting vegetables into bite-size pieces. Set aside.
10. Add together potatoes and carrots. Stir to coat vegetables and embrace. Simmer 40-50 minutes or until vegetables are fork-tender. Taste goop. If necessary, add together additional salt to gustation (mine was perfect).
11. Garnish with fresh parsley if desired. Serve and savor!

DONNA'S NOTES

1. I practise non recommend using beef stew meat.  It is a combination of cuts of meat that may not exist correct for this soup. The best cuts of meat to use for this beefiness soup are chuck roast, chuck shoulder, chuck-eye roast or top chuck. These cuts will result in meltingly tender beef that you tin can cut with a spoon, perfect for this dish!
2. You can substitute onion for shallot if yous are looking for a stronger onion season.
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 not keep it on hand, combine 1 teaspoon stale basil, 1 teaspoon dried rosemary, 1/2 teaspoon dried oregano and 1/2 teaspoon dried thyme.
5. For a thicker stew-like consistency, cut the beef stock back to 2 cups.
6. I know some people are sensitive to alcohol. I volition say the wine adds a fabulous rich burgundy flavor to the soup, and if you can use the cabernet, I highly recommend it. Still, you lot tin can substitute with beef stock, grape, pomegranate, or cranberry juice.

Recipe adult by Donna Elick The Deadening Roasted Italian
Copyright ©2014 The Dull 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 y'all purchase a product through an affiliate link your toll will remain the same and The Slow Roasted Italian will automatically receive a minor commission. Thank you for supporting us, information technology helps us keep creating new recipes.

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Source: https://www.theslowroasteditalian.com/2014/09/hearty-beef-soup-recipe.html

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