When fall rolls in and the leaves start crunching underfoot, it’s officially time for Vegetable Beef Soup. This isn’t just any soup—it’s a rich, savory, soul-warming bowl of comfort. With tender stewing beef, chunky veggies, and a deep, slow-simmered broth, it’s everything you want in a fall soup recipe. Whether you’re curled up by the fire or feeding a hungry crowd, this beef and potato soup brings the cozy in every spoonful.
Why You’ll Love This Vegetable Beef Soup
This recipe walks the line between soup and stew—in the best way. It’s hearty enough to satisfy but light enough to leave room for seconds. The beef is melt-in-your-mouth tender, the potatoes are just the right amount of creamy, and that splash of red wine or Guinness? Chef’s kiss. It’s a cold-weather classic that never goes out of style.
Ingredients You’ll Need
- 1.5 tbsp olive oil, divided
- 1 lb stewing beef, cut into 2/3” cubes
- 1/2 tsp salt and pepper
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 celery stalks, sliced
- 3 carrots, sliced
- 4 tbsp flour
- 2 1/2 cups beef broth (low sodium)
- 1 1/2 cups red wine or Guinness/stout
- 1.5 cups water
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- 1 cup frozen peas
- 2 potatoes, cubed
Optional Buttery Mushrooms
- 1 tbsp butter or oil
- 6 oz small mushrooms, halved or quartered
How to Make This Beef and Potato Soup
- Heat 1 tbsp oil in a heavy pot over high heat. Pat the beef dry, season, and brown in batches. Remove and set aside.
- If needed, add more oil. Sauté garlic and onion for 2 minutes. Add carrots and celery; cook another 2 minutes.
- Stir in flour. Gradually pour in beef broth while stirring.
- Add wine or beer, water, tomato paste, bay leaves, and thyme. Return beef to the pot.
- Cover and simmer on medium-low for 1 hr 15 min, until beef is almost tender.
- Add potatoes and peas. Simmer uncovered for 20 minutes. Add cooked mushrooms during the last 5 minutes.
- Season to taste with salt and pepper. Serve hot with crusty bread.
Tips for the Best Fall Soup Recipe
- Patting the beef dry helps it sear better and lock in flavor.
- Don’t skip the wine or beer—it adds incredible depth (but feel free to sub with extra broth if needed).
- Flour thickens the broth to that perfect, cozy stew consistency.
- The buttery mushrooms? Optional, but magical.
Why This Recipe’s a Family Favorite
This soup was born from a cold Sunday afternoon and a fridge full of odds and ends. I started tossing ingredients into a pot, hoping for something comforting, and ended up with a new family classic. Now, every fall and winter, it’s the one recipe my crew requests over and over. It fills the house with delicious aromas and brings everyone to the table without a fuss.
Perfect Pairings for This Soup
- Warm, crusty sourdough or cheesy garlic bread
- A crisp green salad with vinaigrette
- A glass of red wine or dark beer
- A soft blanket and your favorite fall playlist
How to Store & Reheat Leftovers
This soup only gets better with time. Store in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed.
FAQs
Can I make this without wine or beer?
Absolutely. Just sub with more beef broth.
Can I add other vegetables?
Yes! Green beans, corn, or turnips work great.
Can I use ground beef instead of stewing beef?
You can, but it will have more of a classic hamburger soup vibe.
Can I make this in a slow cooker?
Definitely. Brown the beef first, then add everything to the slow cooker and cook on low for 7-8 hours.
Soup That Feels Like a Hug
This Vegetable Beef Soup is more than just dinner—it’s a little bowl of home. Whether you’re chasing away the chill or just want a hearty beef stew that feeds the soul, this fall soup recipe delivers. So grab your ladle, pour yourself a bowl, and enjoy the coziest dinner of the season.
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Vegetable Beef Soup
- Total Time: 2 hours
- Yield: 6 servings 1x
Description
This Vegetable Beef Soup is the ultimate cold-weather comfort food—rich, savory, and hearty enough to double as a stew. With tender chunks of stewing beef, vegetables, and potatoes simmered in a flavorful red wine or stout-infused broth, this fall soup recipe brings warmth and satisfaction to any chilly day.
Ingredients
Main Soup
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1½ tbsp olive oil, divided
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1 lb stewing beef, cut into ⅔” cubes
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½ tsp salt and pepper
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1 onion, chopped
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3 garlic cloves, minced
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2 celery stalks, sliced
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3 carrots, sliced
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4 tbsp flour
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2½ cups low-sodium beef broth
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1½ cups red wine or Guinness/stout
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1½ cups water
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2 tbsp tomato paste
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2 bay leaves
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1 tsp dried thyme
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1 cup frozen peas
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2 potatoes, cubed
Optional Buttery Mushrooms
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1 tbsp butter or oil
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6 oz small mushrooms, halved or quartered
Instructions
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Heat 1 tbsp oil in a large pot over high heat. Pat beef dry, season, and brown in batches. Remove and set aside.
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Add remaining oil if needed, then sauté garlic and onion for 2 minutes. Add carrots and celery; cook another 2 minutes.
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Stir in flour and cook briefly. Gradually pour in beef broth while stirring to avoid lumps.
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Add wine or stout, water, tomato paste, bay leaves, and thyme. Return beef to the pot.
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Cover and simmer over medium-low heat for 1 hour and 15 minutes, until beef is nearly tender.
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Add potatoes and peas. Simmer uncovered for 20 more minutes.
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(Optional) Sauté mushrooms in butter/oil and stir in during the final 5 minutes.
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Season to taste and serve hot with crusty bread.
Notes
Patting the beef dry ensures a good sear and rich flavor.
Wine or Guinness deepens the broth; use extra broth if substituting.
Optional mushrooms elevate the texture and flavor.
This soup improves in flavor the next day—great for make-ahead meals.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Plats
- Method: Stovetop (or Slow Cooker)
- Cuisine: American