What cut of beef is best for making a tender beef soup?

For tender beef soup, choose cuts suitable for slow cooking such as chuck, boneless short ribs, or stewing beef sold pre-cut. These cuts have enough marbling to break down during simmering, resulting in soft, flavorful pieces. Browning the beef in batches before simmering helps develop richer flavor and tender texture.

Can I make beef soup without using alcohol like wine or beer?

Yes, you can skip alcoholic ingredients by adding alternatives like crushed tomatoes and Worcestershire sauce to enhance the broth’s depth of flavor. These substitutes provide a rich, savory base without the alcohol, making the soup suitable for all dietary preferences.

How long should I cook beef soup to get fall-apart tender meat?

After browning, simmer the beef soup gently for about 1 to 1.5 hours. This slow cooking allows connective tissues to break down, making the meat tender and easy to shred. Avoid boiling, as it can toughen the beef.

What vegetables work well in beef soup, and can I customize them?

Classic choices include onions, carrots, celery, peas, and potatoes. You can customize the soup by adding mushrooms, green beans, or parsnips for extra flavor and texture. Adjust cooking times for harder vegetables so they cook evenly without becoming mushy.

How should I store leftover beef soup to maintain its flavor and freshness?

Store leftovers in an airtight container in the refrigerator for 4 to 5 days. The flavors often develop further after resting overnight. For longer storage, freeze the soup in portions; it keeps well for up to 3 months. Reheat gently to prevent overcooking the meat or vegetables.

Beef Soup Recipe With Tender, Falling Apart Vegetables

Name: Beef Soup
Prep time: 15 min
Cook time: 1 h 50 min
Total time: 2 h 5 min
Cuisine: American
Ingredients: – 1.5 tablespoons olive oil, divided; – 500 grams (1 lb) stewing beef, cut into 1.75 cm (2/3 inch) cubes; – 1/2 teaspoon salt and pepper; – 1 onion, chopped; – 3 garlic cloves, minced (about 1 tablespoon); – 2 celery stalks, sliced into 0.8 cm (1/3 inch) pieces; – 3 carrots, sliced 0.5 cm (1/5 inch), larger ones halved; – 4 tablespoons flour; – 2 1/2 cups (625 ml) low sodium beef broth or stock; – 1 1/2 cups (375 ml) dry red wine, stout, or similar beverage; – 1 1/2 cups (375 ml) water; – 2 tablespoons tomato paste; – 2 bay leaves; – 1 teaspoon dried thyme; – 1 cup frozen peas; – 2 potatoes, cut into 1.5 cm (2/3 inch) cubes; – 1 tablespoon (15 g) butter or oil; – 200 grams (6 oz) small mushrooms, quartered or halved

Ingredients

– 1.5 tablespoons olive oil, divided

– 500 grams (1 lb) stewing beef, cut into 1.75 cm (2/3 inch) cubes

– 1/2 teaspoon salt and pepper

– 1 onion, chopped

– 3 garlic cloves, minced (about 1 tablespoon)

– 2 celery stalks, sliced into 0.8 cm (1/3 inch) pieces

– 3 carrots, sliced 0.5 cm (1/5 inch), larger ones halved

– 4 tablespoons flour

– 2 1/2 cups (625 ml) low sodium beef broth or stock

– 1 1/2 cups (375 ml) dry red wine, stout, or similar beverage

– 1 1/2 cups (375 ml) water

– 2 tablespoons tomato paste

– 2 bay leaves

– 1 teaspoon dried thyme

– 1 cup frozen peas

– 2 potatoes, cut into 1.5 cm (2/3 inch) cubes

– 1 tablespoon (15 g) butter or oil

– 200 grams (6 oz) small mushrooms, quartered or halved

Cook Mode Prevent your screen from going dark

Instructions

1-Heat 1 tablespoon olive oil in a large heavy-based pot over high heat.

2-Pat beef dry and season with salt and pepper, then brown it aggressively in batches, adding more oil if needed, and set it aside.

3-Add garlic and onion to the pot, cooking for 2 minutes until they start to soften.

4-Throw in carrots and celery, cooking another 2 minutes or until the onions turn translucent.

5-Stir in flour, then slowly pour in beef broth while stirring to avoid lumps.

6-Add wine or stout, water, tomato paste, bay leaves, and thyme; stir everything well and return the beef to the pot.

7-Cover and simmer gently for 1 hour 15 minutes until the beef is tender.

8-Add potatoes and peas, then simmer uncovered for 20 minutes.

9-If you’re using them, add the cooked buttery mushrooms in the last 5 minutes.

10-Adjust seasoning with salt and plenty of pepper, then serve with parsley on top and some crusty bread.

Notes

🥩 Use a well-marbled stewing or braising beef cut for the best flavor and tenderness that will truly fall apart
🔥 Browning beef thoroughly before simmering adds rich flavor to both the meat and the broth
🍷 The wine or stout adds depth of flavor, but you can substitute with crushed tomatoes and Worcestershire sauce for a non-alcoholic version

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 1 hour 50 minutes
Category: Soup
Method: Braising and Simmering
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 419
Sugar: 6g
Sodium: 473mg
Fat: 19g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 6g
Protein: 28g
Cholesterol: 75mg