Chunky Vegetable Beef Soup with Red Wine and Rosemary

Chunky Vegetable Beef Soup with Red Wine and Rosemary

Tender braised beef and hearty vegetables simmer in a rosemary-scented red wine broth.

Total 2 hr 50 min Makes 6 servings Calories 420/serving

Dietary

Dairy free, Nut free

Allergens

Wheat

This rustic soup builds deep flavor by browning beef chuck before braising it slowly with red wine, tomatoes, and root vegetables. Fresh rosemary infuses the broth while the beef turns fork-tender over a long simmer, making it a satisfying cold-weather dinner. Serve with crusty bread to soak up the rich broth.

Ingredients

  • 2 pounds beef chuck roast, trimmed and cut into 1-inch cubes
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 3 tablespoons all-purpose flour
  • 3 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 carrots, peeled and sliced into rounds
  • 2 celery stalks, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 4 cups beef stock
  • 1 can (14.5 ounces) diced tomatoes
  • 2 bay leaves
  • 2 sprigs fresh rosemary
  • 1 pound russet potatoes, peeled and cut into 1-inch chunks
  • 1 cup frozen green beans, cut into 1-inch pieces
  • 1 cup frozen peas
  • 2 tablespoons fresh parsley, chopped, for garnish

Method

  1. Pat the beef cubes dry and season with the salt and pepper, then toss with the flour until lightly coated.

  2. Heat the olive oil in a 12-quart stock pot over medium-high heat. Brown the beef in batches, about 3 to 4 minutes per side, transferring each batch to a plate once browned.

  3. Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until softened, about 5 minutes.

  4. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute.

  5. Pour in the red wine, scraping the bottom of the pot to release any browned bits, and simmer for 2 minutes to reduce slightly.

  6. Return the beef to the pot along with the beef stock, diced tomatoes, bay leaves, and rosemary sprigs. Bring to a boil, then reduce heat to low, cover, and simmer until the beef is tender, about 2 hours.

  7. Stir in the potatoes and continue simmering, covered, until the potatoes are tender, about 25 minutes.

  8. Add the green beans and peas and simmer until heated through and tender, about 10 minutes.

  9. Remove the bay leaves and rosemary sprigs. Taste and adjust seasoning with additional salt and pepper as needed.

  10. Ladle the soup into bowls and garnish with chopped parsley before serving.

Rate this recipe

★ 3.8 (1)

Chunky Vegetable Beef Soup with Red Wine and Rosemary

This rustic soup builds deep flavor by browning beef chuck before braising it slowly with red wine, tomatoes, and root vegetables. Fresh rosemary infuses the broth while the beef turns fork-tender over a long simmer, making it a satisfying cold-weather dinner. Serve with crusty bread to soak up the rich broth.

2 hr 50 min 6 servings 420 cal

Ingredients

  • 2 pounds beef chuck roast, trimmed and cut into 1-inch cubes
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 3 tablespoons all-purpose flour
  • 3 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 carrots, peeled and sliced into rounds
  • 2 celery stalks, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 4 cups beef stock
  • 1 can (14.5 ounces) diced tomatoes
  • 2 bay leaves
  • 2 sprigs fresh rosemary
  • 1 pound russet potatoes, peeled and cut into 1-inch chunks
  • 1 cup frozen green beans, cut into 1-inch pieces
  • 1 cup frozen peas
  • 2 tablespoons fresh parsley, chopped, for garnish

Method

  1. 1

    Pat the beef cubes dry and season with the salt and pepper, then toss with the flour until lightly coated.

  2. 2

    Heat the olive oil in a 12-quart stock pot over medium-high heat. Brown the beef in batches, about 3 to 4 minutes per side, transferring each batch to a plate once browned.

  3. 3

    Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until softened, about 5 minutes.

  4. 4

    Stir in the garlic and tomato paste and cook until fragrant, about 1 minute.

  5. 5

    Pour in the red wine, scraping the bottom of the pot to release any browned bits, and simmer for 2 minutes to reduce slightly.

  6. 6

    Return the beef to the pot along with the beef stock, diced tomatoes, bay leaves, and rosemary sprigs. Bring to a boil, then reduce heat to low, cover, and simmer until the beef is tender, about 2 hours.

  7. 7

    Stir in the potatoes and continue simmering, covered, until the potatoes are tender, about 25 minutes.

  8. 8

    Add the green beans and peas and simmer until heated through and tender, about 10 minutes.

  9. 9

    Remove the bay leaves and rosemary sprigs. Taste and adjust seasoning with additional salt and pepper as needed.

  10. 10

    Ladle the soup into bowls and garnish with chopped parsley before serving.