Best Ever Italian Beef Soup Recipe with Video
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Italian Beef Soup sure doesn’t cut corners! The meat is trimmed, seared, and simmered until it literally melts in your mouth. The vegetables are seasoned and cooked until just tender yet still crisp and full of flavor. Served in a mindblowing broth with savory Italian seasonings, this is my best hearty beef soup recipe to date!
Sometimes it’s hard to imagine the results. Check out the video below of this beef soup recipe being made for a look at what’s to come!
This hearty soup is one simple recipe that the whole family will love. It has the best flavor and is a great way to whip up a simple comfort food on a chilly day!
Italian Beef Soup
There’s just something about wholesome, hearty beef vegetable soup that no other recipe can replace.
It’s all classic, homecooked, and smells even better than it tastes – if that’s even possible!!
It’s a timeless dish you ate as a kid, that you serve to your kids, and that they’ll serve to their kids later down the line.
And I’m happy to introduce you to the beef soup recipe you’ll be making from here on out, because this really is the best vegetable beef soup out there!!
While we’re replacing childhood recipes… take some time to try my chicken noodle and French onion soup recipes!!
Ingredient Notes & Substitutions
- Beef Chuck Roast – This cut comes from the shoulder of the cow and has a super rich, fatty flavor. It’s my first choice for pot roast soup!
- Cabernet Sauvignon – This dark red wine is lending its moisture and deep, fruity flavor to our beef and vegetable soup.
Those who dislike cooking with alcohol can choose a non-alcoholic wine of their choice or a simple grape, pomegranate, or cranberry juice. - Beef Stock – Vegetable stock works just fine, too. If you’re using bouillon or beef base, then use 4 teaspoons of the base/bouillon mixed into 4 cups of water.
- Worcestershire Sauce – Sweet, sour, and even a little spicy!
Soy sauce is your best substitute, but you can add ketchup or apple juice to it to get some of that sweet acidity back. - Dried Italian Seasoning – Such a versatile combination of herbs!
You can mix your own with a teaspoon each of dried basil and rosemary, and ½ teaspoon each of dried oregano and thyme. - Shallots & Garlic – Aromatics play a big role in the overall flavor of a soup. Shallots and garlic are perfect!
Shallots can be replaced with an onion of your choice (for an even stronger flavor), but be sure to use fresh garlic instead of powdered.
Kitchen Hacks for Hearty Vegetable Beef Soup
- Don’t Forget To Deglaze – This is huge! There’s so much flavor cooked onto the bottom of the pot.
The wine scoops all of it up and makes a fantastic base for the soup. - Best Sides to Serve – Bread is never a bad idea! Cornbread, beer bread, and garlic bread.
And since Italian beef soup is rather rich and hearty, a crisp and refreshing salad would be a relief to bite into! - Thicken The Broth – There are two ways to do this. The first method is to simply use less stock – just 2 cups or so – for a thicker broth with a stronger flavor.
Alternatively, you can make a slurry with water and either cornstarch or flour. This won’t affect the flavor much at all, but will achieve a thick, silky consistency.
Storing and Reheating Italian Beef Soup
Keep any leftover beef soup chilled for 3 to 4 days.
Reheat it right back on the stovetop over medium heat until all warmed through!
Sometimes this hearty beef vegetable soup is even better the next day, after everything sits in the broth overnight.
Italian Beef Soup FAQ
The best cut of meat for beef soup is either a chuck roast, chuck shoulder, chuck-eye roast or top chuck – with chuck roast being my personal favorite.
These are the most tender cuts. Despite what the name suggests, stew meat is not your best choice in a beef soup recipe! The cubes in a stew pack can actually come from any combination of cuts, and you never know if they’ll be suited for simmering or not.
Yep!
Let it cool down first, and then portion into separate containers so that you can thaw just one serving at a time. If you plan on reheating all of it at once, then a freezer bag or other airtight container will do just fine for the whole batch.
It’s probably exactly what you think – a stew is basically a thicker, richer, heartier soup.
Stews simmer down the broth for maximum flavor, while soups tend to just cook and heat the liquid. Both are great in their own way, but stews are almost always more flavorful and satisfying than soups!
Since this recipe is made with simple ingredients, you’ll love all the toppings and flavors that you can add. Bay leaves are great for adding flavor (but not to eat), and fresh parsley is always delicious.
Add some black pepper and other fresh herbs to really enhance the wonderful taste. (garlic powder is great with the tender beef!) Crusty bread or croutons are a great choice, too!
When you have a homemade soup this delicious, the only thing that you have to really worry about is that you’ll want more because there is lots of flavor. Keep this simple recipe handy during the winter months because it doesn’t take a lot of time to make, but it’s going to stick in your mind for a long time.
Vegetable beef soup recipes like this are the best! It’s a simple good soup to share with family and friends!
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Soup Recipes
Homemade Vegetable Beef Soup + Video
Equipment
Ingredients
- 2 pounds beef chuck roast, trimmed and cut into 1 – 1 1/2 inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon coarse 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 beef stock, 4 cups
- 1 cup Cabernet Sauvignon
- 2 teaspoons Worcestershire sauce
- 1 tablespoon dried Italian seasoning
- 4 cups chopped red potatoes, bite-size pieces (about 1/2″)
- 3 cups chopped baby carrots, bite-size pieces
- fresh parsley to garnish, optional
Instructions
- Trim hard fat (which does not melt during the cooking process) and silver skin (white and silvery looking) from beef and cut into 1 – 1 1/2″ cubes. It takes about 5 minutes, but don’t skip this step. It is sooo worth it.
- Combine flour, paprika, pepper, and 1 teaspoon salt in a large 1-gallon resealable bag. Seal and shake to combine. Add beef and shake until well coated.
- Warm olive oil in a large dutch oven (or heavy bottom pot), over medium-high heat, once you can feel the warmth when holding your hand 6 inches from the pot, add butter. Once butter is melted, carefully add beef. Do not crowd the pot, only add about 1/2 of the beef at a time.
- Remove beef from flour and shake gently to remove loose flour. Place coated beef in the pan, one piece at a time, 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 lid. Once the first batch is cooked, add the second batch and repeat.
- Meanwhile, prepare shallot and garlic. Shallot should be diced and garlic minced. Set aside.
- Once all beef is browned, add shallots and garlic. Cook until translucent, about 3 minutes.
- Add wine and deglaze the pan by scraping up the browned bits at the bottom of the pan. Add beef stock, Worcestershire and Italian seasoning, remaining 1 teaspoon salt. Stir to combine. Return beef to the pot.
- Cover and bring to a boil. Once boiling, reduce to a simmer. Allow soup to simmer 40 minutes.
- Meanwhile, prepare potatoes and carrots. Cut vegetables into bite-size pieces. Set aside.
- 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 additional salt to taste (mine was perfect).
- Garnish with fresh parsley if desired. Serve and enjoy!
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2014, updated and republished December 2023
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Made this last night and my family absolutely LOVED it! Thanks so much for a fabulous recipe!!
That is fantastic Brandi. Thrilled to hear you enjoyed it. Thanks for stopping by!
I am on a no carb diet – What can I use instead of potatoes so that I lower the carbs content? I was thinking parsnips – what do you think?
I too am on a no carb diet. My carbohydrate threshold is so low that I cannot eat any vegetables at all, if I want to lose weight. If I eat the equivalent of 2 inches of carrot I will gain 2 lbs. the next day. My advise to you is: just don't eat the vegetables, let someone else eat them. Cook with them but don't eat them. I use whole cloves of garlic. Peal the skin, and toss them in with the stock. One clove of garlic is about 1 gm of carb. I would use two heads of garlic cloves for this recipe. Oh my, somebody is going to comment that is too much garlic. If you have never cooked with whole cloves of garlic then don't comment. When fully cooked in the stock the result is the mildest, sweetest, taste ever. The longer you cook the garlic the milder the taste. Next find a good quality Carb Blocker product. I use
Nutrilite Carb Blocker from Amway. I live in the Philippines so I cannot sell you the product. Find Nutrilite products in your local area and try it, it is the best and you can return it you don't like it. The recipe calls for "Entwine Cabernet Sauvignon" Brand of wine, and "Worcestershire" Brand of sauce. I am recommending "Nutrilite" Brand of Carb Blocker.
That low carb (or no carb) diet you are on is absolutely ridiculous and extreme! You need vegetables in your diet my goodness! Here's my answer to David Klein: As for potato substitutes you can use very successfully rutabagas 1 cup = 11.6 carbs, or turnips 1 cup= 6 carbs. Turnips lose their bitter taste when boiled. Look for smallish ones the size of a tennis ball. They will be even less bitter. You will be surprised how like a potato they taste! Enjoy~
I agree, no one should be on that much of a restricted carbo diet. If you gain weight that easily you are probably eating too much of everything.
Says loaded with veggies but I only see carrots, I would add some celery to this, bet it would add a great flavor
Celery would be great in here. Enjoy and let us know how it goes.
I used celery and mashed cauliflower as well as leeks and onion. This is a great soup. I also used the wine that was open which was a Shiraz.
We don't do alcohol in our home, I'm going to try it without it.
I know some poeple are unable to use the wine. I will say it adds a fabulous rich burgundy flavor to the soup and if you can use the cabernet, I highly recommend it. However you can substitute with these:
Beef stock, grape, pomegranate, or cranberry juice
Enjoy and let us know how it goes!
I use Frè alcohol removed wine for drinking. Will try using that for this recipe.
Can I skip the wine? Or replace it with something else?
I know some people are unable to use alcohol in cooking. I will say the wine adds a fabulous rich burgundy flavor to the soup and if you can use the Cabernet, I highly recommend it. However you can substitute with these:
Beef stock, grape, pomegranate, or cranberry juice
Enjoy and let us know how it goes!
I should learn to wear a bib when I'm on your site — it helps with the drool. lol This will be on the menu this week. I have a bag of parsnip to use up, so I will add them to the soup with the carrots and potatoes. I know from experience that your recipes are delicious. You have some of the best soup recipes going!! And your photography is superb, which only adds to the drool factor. Thank you, Donna, for all your deliciousness!!
Thank you for the compliments. You totally made my day! I am so happy you love our site. I can't wait to hear all about your soup. Let us know how it goes. Enjoy!
I added some V8 juice too. So good.
It's whats for dinner tonight!
I made this sunday and it is delish! I too added canned diced tomatoes. I also added mushrooms and zucchini! this is a keeper!
Done it, in Costa Rica, tks it got asesore favor and my family loved it
How long should I cook this in the crock pot?
Diane McC
I don't care for the taste of red wine in my soup/stew, any suggestions on what to substitute it with?
I know some people are unable to use alcohol in cooking. I will say the wine adds a fabulous rich burgundy flavor to the soup and if you can use the Cabernet, I highly recommend it. However you can substitute with these:
Beef stock, grape, pomegranate, or cranberry juice
Enjoy and let us know how it goes!
I'm in Canada, so I'm not sure I can get the Entwine. Can I use any cabernet sauvignon in its place?
The rule of thumb is "only cook with wine that you would drink". So if you have one in mind, I would give it a shot. Enjoy and let us know how it goes.
OMG I just made this…DELISH!!! Was hard to control myself to not go back for seconds, thirds, fourths, you get the point. Thanks for sharing!! Definitely added to my favs!!
WOW!! Loving the sound of this!! I love soup recipes!! Pinned it!!
This was absolutely THE beat soup ever! It was definitely the wine that made the difference. Plus the Chuck steak. I usually use stew meat when I make soup. Not anymore! I did add frozen peas at the end. It was a little more colorful and my husband loves them. He said this was wonderful, the beat soup I've ever made.
Well I am guilty of changing this out a bit. Trying for low cal/weight loss recipes so didn't use the butter-just a bit of olive oil and about half the meat. Also added lots of chopped cabbage, zucchini and green beans. It is the "sauce" that makes this really delicious. We are off of alcohol also, but do cook with it for flavor and it really, really enhances the flavor of this soup.
I purchased Layer Cake Cabernet Sauvignon 2012. Is this one ok? I don't know much about wine
can I use oxtail?
You should indicate in the recipe whether or not to peel the potatoes.
I dont peel mine… i just quarter or halve the little red potatoes skin on.
I just made this soup,but I used Oxtail instead. It tastes soooo good.
This was amazing! Now it is a go to fav!
Oooh, comfort food! I need to find that wine around here. I've seen a couple people raving about it now.
I wish I was having THIS for dinner, it looks delicious and the weather cooled off tonight and it would have been perfect, do you deliver 🙂
Wine and beef are some of my favorite things, yummm!!!
I've not heard of the wine but I'm going to have to keep an eye out for it now. You had me as soon as you deglazed the pan with the sav blanc