Thick and Hearty Vegetable Beef Soup Recipe
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Imagine sitting down to a steaming bowl of vegetable beef soup, filled with tender chunks of chuck roast, hearty potatoes, colorful vegetables, and a rich tomato-infused broth. This hearty beef and vegetable stew is slow-simmered until the beef is fall-apart tender, creating a comforting meal that’s packed with flavor in every bite.
Every spoonful is loaded with fork-tender carrots, celery, potatoes, and savory beef, making this vegetable beef soup recipe both filling and satisfying. Whether you call it a thick vegetable beef soup or a hearty beef stew, this one-pot recipe is the ultimate cold-weather comfort food. It’s perfect for cozy family dinners, meal prep, or warming up after a chilly day, and the incredible aroma filling your kitchen is proof that a little patience is well worth it.
Table of Contents
Chuck Roast vs Stew Meat
If you’re wondering whether to use chuck roast or stew meat, I almost always recommend chuck roast for the best vegetable beef soup. While stew meat is convenient, it’s often made from a mix of different cuts that don’t always cook at the same rate. Chuck roast, on the other hand, has beautiful marbling that slowly breaks down as it simmers, creating incredibly tender, melt-in-your-mouth beef.
This is why chuck roast is my favorite choice for hearty soups and stews. As it cooks low and slow, it becomes rich, flavorful, and fork tender while adding even more depth to the broth. It’s also a true set-it-and-forget-it cut of meat, making this vegetable beef soup recipe perfect for busy weeknights or cozy weekend dinners. The longer it simmers, the more tender and delicious it becomes.
Ingredients you will need for this incredibly easy Hearty Beef and Vegetable Stew
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Step-By-Step How to make the best chuck roast soup / beef stew in the Dutch oven
Prepare the Meat
Season & Sear the Beef: Cut the chuck roast into 1-inch cubes, trimming away excess fat. Season generously with salt and pepper. Heat 2 tablespoons of avocado oil in a Dutch oven or large stockpot over medium-high heat. Sear the beef for 3–5 minutes per side until deeply browned, working in batches if needed to avoid overcrowding the pan.
Add the Vegetables
Sauté the Aromatics: Return all the beef to the pot, then add the diced onion and minced garlic. Cook over medium heat for 1–2 minutes, stirring frequently, until fragrant.
Simmer
Simmer the Beef: Stir in the tomato sauce, beef broth, and coconut aminos. Bring to a gentle simmer, reduce the heat to low, cover, and cook for about 3 hours, or until the beef is fork tender.
Add Vegetables
Add the Vegetables: Stir in the vegetables and remaining seasonings. Continue simmering for another hour, or until the vegetables are tender and the flavors have melded together.
Thicken Soup
Finish & Serve: Remove the soup from the heat. If you’d like a thicker broth, prepare the optional roux and stir it in until the soup reaches your desired consistency. Serve warm.
What to serve with beef stew
When it comes to choosing the perfect side for this thick and hearty beef stew, my favorite is a batch of warm Einkorn Buttermilk Biscuits. They’re buttery, tender, and perfect for soaking up every last bit of the rich tomato broth.
Another delicious option is my Savory Cottage Cheese Toast. This cheesy, high-protein toast has a light, fluffy center that’s almost like a crustless quiche. The creamy, savory flavors balance the richness of the stew beautifully, making it an unexpectedly perfect pairing.
Is this a whole30 beef stew compliant recipe?
Yes, this chuck roast stew recipe is whole30 compliant and is also paleo and gluten free. You will want to omit the Roux at the end of the recipe if you’re adhering to a whole30 or paleo diet (the recipe calls for tapioca starch as a thickening agent).
How long does beef stew last in the fridge?
Typically, a homemade beef stew can last in the fridge for 3-4 days when stored properly.
How to store beef stew:
Cool completely: Allow the stew to cool to room temperature before transferring it to an airtight container.
Store properly: Place the airtight container in the refrigerator, preferably towards the back where it’s coldest.
Heat thoroughly: When reheating leftovers, make sure to heat them to a temperature of 165°F (74°C) to kill any harmful bacteria.
If you’re planning to freeze the stew, you can store it in the freezer for up to 3 months. When ready to eat, thaw it overnight in the refrigerator and reheat thoroughly. Use a seal vacuum sealer for best results from freezer burn or store in a Ziplock bad and remove as much air as possible.
More Savory Recipes
Hearty Beef and Vegetable Soup Recipe
Ingredients
- 2.5 lbs Chuck roast cut into cubes with some fat removed
- 2 tbsp avocado oil
- 32 oz beef broth
- 1 15oz Can tomato sauce
- 2 tbsp Coconut aminos
- 1 med Yellow onion chopped
- 3-4 med Carrots chopped into rounds
- 4 med Celery chopped
- 6-8 small Golden potatoes quartered
- 1/2 cup Frozen peas
- 4 cloves Garlic minced
- 1 tsp Salt
- 1/2 tsp pepper
- 1/2 tsp Oregano
- 1 bunch Freshly chopped parsley or 1 tsp dried parsley
Optional Roux to thicken soup
- 1-2 tbsp tapioca starch Omit if Paleo or whole30
- 1/2 cup liquid from soup
Instructions
- Prepare the Meat: Cut chuck roast into small 1-inch cubes with fat trimmed removed. Season with salt and pepper.
- Sear the Beef: Place a Dutch oven or large stock pot over medium-high heat. Add 2 tablespoons of avocado oil and allow it to heat up for about 1 minute, Cook the meat undisturbed for 3-5 minutes per side, or until it develops a golden-brown crust. May need to work in batches to not overcrowd the pan.
- Sauté Aromatics: Once all the meat is browned add, diced onion and minced garlic. Sauté over medium heat for 1-2 minutes.
- Add Sauce & Simmer the Meat: Add in 1 can tomato sauce, beef broth and coconut aminos. Turn to heat to low and simmer meat on stove for 3 hours.
- Add Vegetables & Seasonings: Once the meat is tender, add in your vegetables and remaining seasonings. Simmer for another hour.
- Thicken the Soup (optional): Remove from heat. If you prefer your broth to be a little thicker, proceed with roux instructions to thicken the stock. Otherwise, remove from heat and serve warm.
Roux for soup thickener
- Add 1-2 tbsp of tapioca starch to a cup, pour liquid from soup over and whisk until well combined- this should make a slurry. Add the slurry back into your soup pot and stir. Thicken to desired consistency.