Name: Hearty Italian-Style Beef and Vegetable Soup
Prep time: 20 min
Cook time: 2 h 20 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: 2 pounds beef chuck roast, trimmed and cut into 1 to 1½‑inch cubes; ¼ cup all‑purpose flour; 1 teaspoon paprika; 1 teaspoon coarse ground black pepper; 2 teaspoons kosher salt, divided; 2 tablespoons extra virgin olive oil; 2 tablespoons unsalted butter; 1 shallot, diced; 3 garlic cloves, minced (about 1 tablespoon); 4 cups (32 ounces) beef stock; 1 cup Cabernet Sauvignon; 2 teaspoons Worcestershire sauce; 1 tablespoon dried Italian seasoning; 4 cups chopped red potatoes (about 20 ounces), bite‑size pieces; 3 cups chopped baby carrots (about 12 ounces), bite‑size pieces; Fresh parsley, for garnish (optional)

This hearty Italian-style beef and vegetable soup is my go-to comfort food when I need something warm, filling, and soul-satisfying. Tender chunks of beef chuck roast simmer with red potatoes, carrots, and a broth enriched with Cabernet Sauvignon and Italian herbs, making every spoonful deeply flavorful. It’s the kind of soup that makes the whole kitchen smell like home.

Why You’ll Love This Recipe

I love how this recipe brings together rustic, home-cooked charm with bold Italian flavors. The beef becomes melt-in-the-mouth tender, while the vegetables soak up the richness of the wine-infused broth. It’s a complete meal in a bowl, perfect for chilly evenings or weekend gatherings. I also appreciate how easy it is to make ahead, reheat, and even freeze for later. It only gets better the next day!

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 pounds beef chuck roast, trimmed and cut into 1 to 1½‑inch cubes
¼ cup all‑purpose flour
1 teaspoon paprika
1 teaspoon coarse ground black pepper
2 teaspoons kosher salt, divided
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 shallot, diced
3 garlic cloves, minced (about 1 tablespoon)
4 cups (32 ounces) beef stock
1 cup Cabernet Sauvignon
2 teaspoons Worcestershire sauce
1 tablespoon dried Italian seasoning
4 cups chopped red potatoes (about 20 ounces), bite‑size pieces
3 cups chopped baby carrots (about 12 ounces), bite‑size pieces
Fresh parsley, for garnish (optional)

Directions

I start by trimming off any hard fat or silver skin from the chuck roast and cutting it into 1 to 1½‑inch cubes.
Then I place the flour, paprika, pepper, and 1 teaspoon kosher salt in a large resealable bag, add the beef cubes, and shake until the beef is coated.
In a large Dutch oven, I heat the olive oil over medium‑high heat. Once it’s hot, I add the butter. When that melts, I sear half of the beef, turning every few minutes until browned on all sides. I transfer that to a plate and repeat with the rest.
I reduce the heat to medium and add the diced shallot and minced garlic. I cook it for about 3 minutes, stirring often, until fragrant.
I pour in the Cabernet Sauvignon and deglaze the pot, scraping up all the browned bits. Then I stir in the beef stock, Worcestershire sauce, Italian seasoning, and remaining salt.
I return the beef to the pot, cover, and bring it to a boil. Once it boils, I reduce the heat to low and simmer, covered, for 40 minutes.
While the beef cooks, I chop the potatoes and carrots. After 40 minutes, I add them to the pot, stir, cover again, and simmer for another 40 to 50 minutes, until the vegetables and beef are tender.
I taste the broth, adjust seasoning if needed, and garnish with fresh parsley before serving.

Servings and timing

This recipe makes 12 servings, each about 1 cup.
Prep Time: 20 minutes
Cook Time: 2 hours 20 minutes
Total Time: 2 hours 40 minutes

Variations

I sometimes swap the red potatoes for Yukon Gold or sweet potatoes for a different flavor.
For a low-carb version, I reduce the potatoes and add more carrots and celery.
If I’m not using wine, I replace it with extra beef stock or even pomegranate juice for a rich depth.
I like to make the broth thicker on occasion by adding a cornstarch slurry in the last 15 minutes.
For a spicier version, I add a pinch of red pepper flakes or a splash of hot sauce.

Storage/Reheating

I usually make this soup a day ahead because the flavor gets even better. It stores in the refrigerator for up to 4 days.
To reheat, I gently warm it on the stovetop over medium-low heat until hot.
For longer storage, I freeze portions in airtight containers (leaving a little room at the top) for up to 3 months. I thaw in the fridge overnight before reheating.

FAQs

How do I make this soup without wine?

I simply substitute the wine with extra beef stock or a rich juice like grape or pomegranate. It still brings depth to the broth.

Can I make this soup in advance?

Yes, I often make the beef and broth part a day ahead and refrigerate it. When ready to serve, I reheat and add the vegetables to finish cooking.

What cut of beef works best?

I prefer chuck roast for its marbling and tenderness after long simmering. Shoulder or chuck‑eye roast works too, but I avoid mixed stew meat which can include tougher cuts.

How can I thicken the broth?

To thicken, I either reduce the beef stock slightly at the start or stir in a flour or cornstarch slurry near the end and let it simmer until thickened.

Can I use a slow cooker for this recipe?

Yes, after browning the beef and deglazing the pot, I transfer everything to a slow cooker and cook on low for 7–8 hours or high for 4–5 hours, adding the vegetables halfway through.

Conclusion

This Italian-style beef and vegetable soup is one of my favorite meals for fall and winter. It’s rich, savory, and deeply comforting — a perfect one-pot dish that’s hearty enough for a main course. I love that it’s freezer-friendly and flexible with ingredients. Whether I’m making it for a quiet night in or a big family dinner, it always hits the spot.