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hearty beef vegetable soup

Hearty Beef and Vegetable Soup

This soul-warming beef and vegetable soup combines tender sirloin tip steak with a medley of vegetables in a rich, complex broth. The magic happens when robust beef flavor meets earthy mushrooms and sweet carrots, all enhanced by red wine and soy sauce for layers of flavor that develop as the soup simmers to perfection.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound sirloin tip steak trimmed and cut into ½-inch pieces
  • 10 ounces frozen mixed vegetables
  • 4 cups beef broth
  • 1 tablespoon unflavored gelatin powder
  • 2 tablespoons tomato paste
  • 1 large onion chopped medium
  • ½ cup red wine
  • 1 medium garlic clove minced
  • 2 tablespoons soy sauce
  • 1 pound cremini mushrooms stems trimmed and caps quartered
  • 4 medium carrots peeled and cut into ½-inch pieces
  • 2 medium celery ribs cut into ½-inch pieces
  • 1¾ cups low-sodium chicken broth
  • 1 bay leaf
  • ½ cup cold water
  • 2 tablespoons fresh parsley leaves
  • 1 teaspoon vegetable oil
  • Salt and freshly ground black pepper to taste

Equipment

  • Dutch oven
  • Mixing bowl
  • Wooden spoon

Method
 

  1. In a medium bowl, combine the sirloin tip steak with soy sauce and let marinate for 15 minutes while you prepare other ingredients.
  2. Heat vegetable oil in a large Dutch oven over medium-high heat until just smoking. Add mushrooms and onion, cooking until deeply browned and dark bits form on the bottom of the pan, about 8-12 minutes.
  3. Transfer the vegetables to a bowl. Add the marinated beef to the same pot and cook until liquid evaporates and meat begins to brown, about 6-10 minutes.
  4. Stir in tomato paste and minced garlic, cooking until fragrant, about 30 seconds.
  5. Pour in red wine, scraping up browned bits from the bottom with a wooden spoon, and let reduce until syrupy.
  6. Add beef broth, chicken broth, carrots, celery, bay leaf, and the reserved mushrooms and onions back to the pot.
  7. Bring to a simmer and cook for 25-30 minutes, until vegetables and meat are tender.
  8. While the soup simmers, sprinkle unflavored gelatin over cold water in a small bowl and let stand to bloom.
  9. When vegetables and meat are tender, stir in the frozen mixed vegetables and cook for an additional 5 minutes.
  10. Remove bay leaf, stir in the dissolved gelatin and fresh parsley, and season with salt and pepper to taste.
  11. Let the soup rest for 5 minutes before serving to allow flavors to meld.

Notes

The unflavored gelatin creates a silky, rich mouthfeel that elevates this soup to restaurant quality. For a heartier version, add cooked barley or small pasta shapes during the last 10 minutes of cooking. Leftovers can be refrigerated for up to 4 days and actually improve in flavor overnight. The soup also freezes beautifully for up to 3 months.
Serve with crusty bread or grilled cheese sandwiches for a complete meal.