Proper Old Fashioned Vegetable Beef Soup the Sunday Simmer

The Ultimate Old Fashioned Vegetable Beef Soup Proper Comfort Food

By Kendra ThompsonOctober 6, 2025

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4.50 (2 Ratings)

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Do You Need a Proper Hug in a Bowl?

Quick Warm-Up

Oh my gosh, I need to talk to you about this soup. Tell me, is there anything better when the weather is absolutely tipping it down than a massive bowl of proper, warming comfort? I swear, just the smell of a true Old Fashioned Vegetable Beef Soup instantly takes me straight back to my nan’s tiny, steamy kitchen.

This isn't just a recipe; it's a full-on hug in a bowl, perfect for chasing away that brutal British chill.

This recipe is all about deep, soulful flavour, not speed. We are aiming for a classic grandma's vegetable beef soup experience.

It should taste rich, slightly sweet from the carrots, and absolutely packed with tender, melt-in-your mouth beef.

Why Patience is the Key

Honestly, the secret to the best soup is time. I tried rushing this the first time, thinking I could cheat the simmering stage.

Disaster! It tasted thin and flavourless. This slow simmer beef soup recipe demands patience. We use an affordable cut, like chuck steak vegetable soup , and give it the respect it deserves over a few hours.

You’ll want to pull out your biggest, heaviest pot a solid dutch oven beef vegetable soup setup is ideal here. While the active prep time (chopping all those vegetables) is about 40 minutes, the total time clocks in around three hours.

That time is pure gold, letting the flavours properly meld together.

The Benefits of a Hearty Bowl

The yield on this is brilliant. You get eight massive, generous servings, which means your dinner and lunch for half the week is sorted.

This is such a robust and hearty beef and vegetable soup recipe that it almost crosses the line into a proper winter vegetable beef stew .

This soup is genuinely good for you too. We rely heavily on high-quality beef bone broth vegetable soup , making it fantastic for your gut health and immunity during the cold season.

You are getting serious protein and every vitamin under the sun tucked away in this pot.

If you are feeling extra lazy, you can absolutely adapt this to a Beef Vegetable Soup Crock Pot recipe after the initial searing.

Or, if you prefer a thicker texture, sometimes I toss in some Vegetable Beef Soup With Barley halfway through. It is an incredibly versatile classic that just works, whatever you throw at it.

This is the ultimate comfort dish. I promise you, once you smell this cooking, you will know exactly why it is worth the wait.

Gear Up, Mate: What You'll Need for the Best Winter Vegetable Beef Stew

Honestly, cooking a proper Old Fashioned Vegetable Beef Soup is therapeutic. Before we start this slow simmer beef soup recipe , let's grab the gear and the goodies.

Remember, good soup starts with good ingredients. You aren't just making dinner. You are building flavour layers.

The Essential Beef & Broth Base

For this truly hearty beef and vegetable soup recipe , the beef is non-negotiable. Forget pre-cut stew meat that looks dodgy.

Beef: Grab 1.5 kg / 3.3 lb of stewing beef. I prefer chuck steak vegetable soup . Look for good marbling. That fat renders down and adds deep flavour.

The Liquid Gold: You need 2.5 Litres / 10 cups of proper stock. This is crucial! Use the best you can find.

I swear by rich, concentrated beef bone broth vegetable soup . If you use water, your soup will taste like regret.

Trust me on this one.

Veggies: Get 4 medium potatoes, 3 carrots, and 2 onions. Chop them chunky. We don't want mush!

Seasoning Secrets and Substitutions

This soup needs robust flavour. We aren't being shy here.

Aromatics: Onions, carrots, and celery must be sweated down properly. This takes 8 to 10 minutes over medium heat. Don't rush it. This is the base of all flavour.

The Flavour Kickers: Tomato purée (paste) is essential. It adds acidity and depth. If you want serious complexity, deglaze the pot with 120 ml / ½ cup of dry red wine.

If no wine, a splash of balsamic vinegar at the end works wonders. That little trick brightens up any dark winter vegetable beef stew .

Want to bulk it up? If you love texture, throw in some pearl barley. Adding it early makes for a thicker, classic Vegetable Beef Soup With Barley .

If you're in a pinch, you can always substitute the stewing beef with 1 lb of good quality Ground Beef Vegetable Soup .

Just brown it after the aromatics.

Pots and Pans: Equipment Check

You don't need fancy gadgets for grandma's vegetable beef soup , but you do need size and heft.

The Main Vessel: A large, heavy bottomed dutch oven beef vegetable soup pot is essential. It needs at least a 6-litre capacity. Why heavy? It maintains even heat during that long, gentle simmer.

Busy Day Alternative: Don’t have three hours? Sear your beef on the hob first. Then chuck everything into your Beef Vegetable Soup Crock Pot .

Cook on Low for 6- 8 hours . Easy peasy! Just remember to add soft veg like peas right at the end.

Getting Started: The Essential Prep Work

Proper Old Fashioned Vegetable Beef Soup the Sunday Simmer presentation

Honestly, making a proper Old Fashioned Vegetable Beef Soup is mostly just chopping. Seriously. That's the biggest hurdle! Before you even think about putting heat to the pan, get everything ready.

This is your essential mise en place . Chopping all those veggies beforehand stops you panicking later.

Did you know that 80% of a truly rich soup relies on the quality of your liquid? That’s why we favour using a proper beef bone broth vegetable soup .

Get your chuck steak vegetable soup cuts trimmed, diced into even 1 inch chunks, and set aside. I always find the kitchen goes silent when I start chopping carrots and celery it’s just the constant thwack thwack-thwack of the knife.

Just focus on getting everything uniform. Trust me, organization is key to a smooth process.

Building the Flavour Foundation in Your Dutch Oven

This isn't a quick fix. We are building depth. If you want that deep, rich flavour, you have to earn it.

Skip the searing stage, and you end up with thin, sad broth.

The Critical Steps to a Proper Slow Simmer Beef Soup Recipe

Sear the Beef: Heat your heavy dutch oven beef vegetable soup pot until it’s smoking hot. Add a splash of oil. Working in batches please, for the love of flavour, do not overcrowd the pot sear the beef until it has a deep, dark crust. This brown crust (the "fond") is everything. Remove the seared beef and put it aside.
Sweat the Aromatics: Reduce the heat to medium. Add your onions, carrots, and celery. Cook these gently for 8 to 10 minutes until soft. Make sure you scrape up that beautiful, browned 'fond' left by the beef. That flavour goes straight into your base.
Liquid Gold: Stir in the tomato purée and garlic for one minute. Pour in your wine (if using) and let it reduce by half. Then, pour in the stock and tinned tomatoes. Bring it to a rolling boil.
The Grandma's Vegetable Beef Soup Simmer: Return the beef to the pot. Once boiling, drop the heat right down to the lowest setting. Cover the pot and let this glorious mix simmer for 90 minutes . This is where the magic happens and the beef starts to tenderise.
Stagger the Veggies: Add the cubed potatoes. Cover again and simmer for another 45 minutes . We add them late so they don't dissolve.
Finish Strong: Stir in the peas and green beans. Simmer, uncovered, for the final 15 minutes . Your beef should be completely fork tender and ready for the bowl.

Pro Tips for the Hearty Beef and Vegetable Soup Recipe

If you are short on time, this hearty beef and vegetable soup recipe translates brilliantly to an appliance. You can complete the crucial searing and aromatic steps on the hob, and then transfer the lot to your Beef Vegetable Soup Crock Pot .

Cook on Low for 6 to 8 hours.

Tip 1: The Barley Boost. Want a thicker, more traditional texture? Try adding ½ cup of pearl Vegetable Beef Soup With Barley along with the stock in Step 3.

It gives a wonderful, nutty consistency.

Tip 2: Brighten the Broth. Sometimes, after a long simmer, the soup tastes a bit "flat." To avoid this common mistake, stir in one teaspoon of red wine vinegar right at the end.

It instantly brightens the flavour, making your rich winter vegetable beef stew sing!

Tip 3: make-ahead Magic. This soup is always better the next day. Honestly. The flavours meld even more overnight. It freezes like a dream too, making it perfect for batch cooking.

Just remember to cool it quickly before storing!

Your FAQs Answered: Making the Most of That Golden Pot

Honestly, once you’ve finished that long, long slow simmer beef soup recipe , the hardest part is over. Now you just get to enjoy the fruits of your labour! A proper hearty beef and vegetable soup recipe isn't just about the cooking process; it's about the pure joy of eating it, and even better, eating the leftovers.

A proper Old Fashioned Vegetable Beef Soup is truly a gift that keeps on giving.

Plating the Proper Comfort

This soup doesn't need fancy plating, honestly. It’s supposed to be rustic. We’re aiming for that grandma's vegetable beef soup aesthetic.

Ladle it generously into deep bowls. If you used a beautiful heavy dutch oven beef vegetable soup pot, just stick that bad boy right in the middle of the table on a trivet.

It looks mega impressive.

For sides, keep it simple. You absolutely must have something for dipping. Forget the dainty crackers. I swear by big, thick slices of crusty sourdough or, heaven help us, a warm, cheesy scone.

That robust beef flavour perfectly pairs with a sharp English farmhouse cheddar on the side.

Saving That Leftover Gold

This Old Fashioned Vegetable Beef Soup tastes even better the next day, right? It's like magic! You can store leftovers in an airtight container in the fridge for up to 4 days .

If you’ve made a huge batch, don't fret. This soup freezes beautifully for up to 3 months . Here is the key bit: when you thaw and reheat, especially if you adapted it into a Vegetable Beef Soup With Barley , it will be thick.

Really thick. You might need a splash of extra beef bone broth vegetable soup or water to bring it back to that perfect spoonable consistency.

I once forgot this and ended up with beef gravy! Learn from my mistakes, yeah?

Kitchen Adaptations and Swaps

This recipe is incredibly forgiving. If you don't have stewing cuts like chuck steak vegetable soup , you can easily use 1 pound of Ground Beef Vegetable Soup .

Just brown the mince separately, drain the fat properly, and add it back toward the very end of the cooking process no need for the initial long simmer.

Also, if you are planning to run errands all day, this recipe is amazing done in the Beef Vegetable Soup Crock Pot .

Complete the sear (Stage 1) on the hob first that fond is crucial! Then, transfer everything to the slow cooker and let it go low and slow for 6 8 hours.

If you want that ultimate cold weather feel, turn this into a winter vegetable beef stew by adding parsnips or swede alongside the potatoes.

It’s proper filling fuel.

A Quick Word on Fuel

Look, this isn't a zero calorie broth; it’s designed to fill you up! But it’s seriously good for you. You get stacks of lean protein from the beef and loads of fibre and vitamins from all those vegetables.

It’s truly comforting and nourishing the ultimate meal to chase away the British chill.

Go forth and enjoy this proper, warming bit of comfort. You’ve made something truly special.

Ultimate Hearty Beef and Vegetable Soup Recipe Proper Sunday Simmer Comfort

Frequently Asked Questions

My beef often turns out a bit chewy what’s the secret to tender meat in this proper Old Fashioned Vegetable Beef Soup?

The secret, much like a good cuppa, is patience! Stewing cuts like chuck need low and slow cooking to allow the tough collagen to fully break down into delicious, melting gelatin. You must give it a minimum of 2.5 hours on a gentle simmer; if the beef isn't fork tender, it just needs more time.

Also, ensure the pot never reaches a rolling boil just a quiet, gentle bubble, like a sleeping cat.

Can I make this soup ahead of time, and how long will leftovers keep in the fridge?

Absolutely, making it ahead is highly encouraged! This soup is brilliant when prepared a day in advance, as the spices and rich beef flavour deepen beautifully overnight it tastes even better the next day, a bit like leftover Sunday roast.

Store any leftovers in an airtight container in the fridge for up to 3-4 days, or you can portion and freeze it for up to 3 months (minus the potatoes, which can sometimes go a bit grainy when thawed).

I prefer a thicker broth; how can I avoid a thin, watery soup without adding cornflour?

If you're aiming for that deeply rustic texture, there are a couple of cracking tricks! Try stirring in a few tablespoons of pearl barley or dried lentils when you add the stock, as they absorb liquid and release starch during the long simmer.

Alternatively, once the soup is cooked, take out a ladle of the potatoes and carrots, mash or blend them, and stir that smooth puree back into the pot for a natural, rich thickness.

I've run out of potatoes. Can I swap the vegetables, or is there a specific combination required for an Old Fashioned Vegetable Beef Soup?

Don’t fret, the beauty of this old-fashioned recipe is its flexibility it’s a proper 'use up your larder' dish! Feel free to swap potatoes for parsnips, turnip (swede), or even butternut squash for a touch of sweetness.

Just remember to add harder root vegetables earlier in the cooking process, and save softer items like cabbage, peas, or spinach for the final 15 minutes to keep them bright and green.

Can I bung this whole thing in my Slow Cooker or Instant Pot instead of using the hob?

Yes, you certainly can, but whatever you do, do not skip the searing stage on the hob first that fond is pure flavour gold! For the Slow Cooker, sear the beef and sauté the aromatics, then combine everything and cook on Low for 6-8 hours (adding the tender vegetables in the last hour).

For the Instant Pot, use the Sauté function for browning, then pressure cook on High for 45 minutes, followed by a natural pressure release.