Old Fashioned Beef And Vegetable Soup + Instant Pot Option
The easiest Old Fashioned Beef And Vegetable Soup recipe – chunky, hearty and delicious. Perfect for the cold weather. Could be made on the stove top or in the Instant Pot. A family favorite. Kid friendly.
It is officially soup season and we are spending a lot of time at home. Kids studying from home, us working from the house. I can’t complain, I just love spending time with my little family.
But the most important question is “what shall I cook today”?
I find myself using my Instant Pot more often. I make a lot of soups. A different soup almost every weekday. My son loves to have his favorite soups hot, right after I’ve finished cooking them.
Leek and potato, lentil potato soup to Bulgarian white bean soup, there are a lot of different soup recipes you can find in my recipe index.
When a reader requested that I share my recipe for a great soup – Old Fashioned Beef And Vegetable Soup – I was thrilled to do it. Not sure why I haven’t done it so far.
Old fashioned Vegetable Beef Soup
This soup is somehow “forgotten”. I don’t see a lot of people making it or food places offering it like I used to. Is it that people don’t like it? I don’t think so.
A soup made with melt in your mouth beef, flavorful broth, colorful veggies and potatoes. You can even thicken the broth, if you’d like to. I did not do it in this recipe.
What is the best cut of beef to use for old fashioned beef and vegetable soup?
There are several cuts of beef that will work in the recipe. It is important, that the beef is cooked to become “tender”.
- Stew meat is often used. You can brown it before you add it to the soup.
- Flank steak is another good option. Cut into thin strips and brown. Then use in the soup.
- Beef chuck (aka Poor Man’s Ribeye) is a good option for soups like this one. It is very flavorful, but is takes a long time to cook. Makes a great option, if you decide to make the soup in the Instant Pot of Slow cooker.
- Crosscut beef shank bones with the meat on – this is what I’ve been using in a lot of beef soups lately. You cook the meat with the bone, so it gets tender at the same time as you make your soup broth. The best option in my opinion, but I understand that not everyone has access to this meat at all times. This cut of meat is pricy. I’ve found a local butcher that sometimes offers it with the bone cut vertically through the middle for less money (since it is not that eye catching and can’t be used for dishes like “Oso Buco”.
- Boneless beef shank (The beef shank is the leg portion of a steer or heifer). Just ad the bone in beef shank, this cut will create a flavorful soup (not as flavorful though), but is will require extra cooking time.
- Ground beef – not my favorite option, since the soup tasted better with larger chunks of meat, not crumbled beef. The soup will cook even faster, if you decide to use ground beef.
What vegetables to use?
Most of the time the soup is made with frozen vegetables. You can either defrost them or use frozen. Since the soup is cooked slowly, the vegetables have the time to defrost and cook.
The most common veggies used are:
- green beans
- tomatoes – canned
You can even add mushrooms, cabbage, rutabaga, celery or corn to the soup.
Stove top option:
If using bone in meat (like crosscut beef shank with the meat on) – sear on both sides in a Dutch oven for 2 minutes.
Add water to cover the meat and bring to a boil. Simmer for 30 minutes. Remove the meat with the bones and separate them. Shred or cut the meat. Strain the stock.
If using beef stew meat – sear for 4-5 minutes in some oil until the meat is browned on all sides.
Ground beef option – cook ground beef in some oil for 4-5 minutes, crumbling and stirring frequently, until no longer pink.
Add oil to the pot.
Cook the onions for 2 minutes.
Add the rest of the vegetables, tomato sauce, beef stock (homemade or store bought). You can use beef bullion of you’d like.
Add seasoning, Bay leaf and the meat.
Simmer for 15-20 minutes, until the vegetables are cooked, stirring occasionally.
Discard the Bay leaf.
Season with more salt and pepper if necessary, Top with chopped fresh parsley.
How to make beef and vegetable soup in the instant pot
If using beef with the bones on (like crosscut beef shank, add it to the Instant Pot. Top with the vegetables, tomato sauce, stock and seasoning.
Cook for 20 minutes on manual high pressure + natural release for 15 minutes. Then you can release the rest of the pressure manually.
Remove the meat, discard the bones and shred the meat. Return to the pot.
Slow cooker option
This soup cooking option depends on the kind of meat used.
Dear the meat in a skillet, until no longer pink.
Add to the Slow Cooker. Add the vegetables, tomato sauce, stock and seasoning. Cook for 2-3 hours on low. Check for doneness, cook longer if needed.
Can you freeze this soup
This hearty soup is great for freezing and meal planning. You can keep it in the fridge for up to 3 days or freeze in air tight containers for up to 2 months.
Defrost in the fridge, at room temperature or in the microwave.
More Soup recipes:
Old Fashioned Beef And Vegetable Soup
- 3 lb beef chuck or flank steak * — or beef shank
- 3 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups beef broth
- 1 bay leaf
- 1/2 cup chopped onion
- 1 cup peas
- 1 cup diced carrots
- 1 cup green beans
- 3 garlic cloves
- 1 cup tomato sauce
- 1 tsp thyme
- 1 lb 500 grams potatoes, chopped
- 2 celery stalks — sliced
- 6 cups beef broth — may use the left over from the beef chuck
- 2 tsp Worchestershire sauce — optional
- 1/2 tsp black pepper
- Salt to taste — the stock is salty
Season he beef with salt and pepper.
Sear for 3 minutes per side, then cook in the Instant Pot for 15 minutes on manual high pressure with 2 cups of beef stock and 1 bay leaf. Natural release for 10 minutes. Then shred with forks, or chop into pieces.
Heat 2 tbsp vegetable oil in a pot (or Dutch oven).
Add the onion, cook for 2 minutes. Add the garlic and cook for 1 more minute.
Add the carrot, peas, potatoes, green beans, tomato sauce, salt, pepper, thyme and stock. Bring to a boil and simmer for 20 minutes, until the vegetables are tender.
Add the meat and Worchestershire sauce and cook for additional 20-30 minutes, until vegetables and meat are tender. Season with more salt if needed.