Soups & Stews
This beef tips vegetable soup delivers restaurant-quality depth with tender wine-braised beef and vibrant vegetables in a rich, aromatic broth. The secret lies in searing the beef tips first to develop deep flavor, then simmering them slowly with herbs and red wine until fork-tender.
Every spoonful balances protein, vegetables, and savory broth for a hearty, comforting meal that tastes like a home-cooked masterpiece.
What sets this recipe apart is the two-stage cooking process—first browning the beef for maximum flavor, then simmering it with vegetables until everything melds into perfect harmony.
The vegetables stay crisp-tender while the beef becomes melt-in-your-mouth tender, all bathed in a broth infused with garlic, herbs, and a touch of wine. This method transforms simple ingredients into a deeply satisfying dish that’s both elegant and approachable.
By the time you serve this soup, you’ll have a steaming bowl of wine-braised beef tips floating in a fragrant broth, surrounded by vibrant vegetables. The aroma alone will draw everyone to the table, while the first bite delivers layers of savory, herby, and slightly sweet flavors.
It’s the kind of soup that feels like a warm embrace on a chilly evening.
Perfect for family dinners, potlucks, or cozy weeknight meals, this recipe scales easily and tastes even better the next day. Pair it with crusty bread or a simple green salad for a complete meal. Here’s how to make it—step by step.
Ingredients for beef tips vegetable soup
Restaurant-quality beef tips and vibrant vegetables transform into a hearty soup with rich wine-braised flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Tips 🥩 | 1 ½ lb | Chuck roast cut into 1-inch pieces |
| Red Wine 🍷 | 1 cup | Bold dry variety like Cabernet Sauvignon |
| Carrots 🥕 | 4 medium | Peeled, cut into 1-inch chunks |
| Celery Stalks 🧅 | 3 whole | Trimmed, cut into 1-inch pieces |
| Onion 🧅 | 1 large | Yellow or white, diced |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth of flavor |
| Vegetable Broth 💧 | 4 cups | Low sodium preferred |
| Tomato Paste 🍅 | 2 tbsp | For rich depth |
| Fresh Thyme 🌿 | 1 tbsp | Leaves only, chopped |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
| Olive Oil 🫒 | 2 tbsp | For searing beef |
| All-Purpose Flour 🌾 | 2 tbsp | For coating beef |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Bay Leaves 🍃 | 2 whole | Remove before serving |
The beef tips are the star—chuck roast delivers that melt-in-your-mouth texture. Buy pre-cut from the deli section at Whole Foods or Trader Joe's if you're short on time, but if you're cutting your own, aim for 1-inch pieces so they cook evenly. For the wine, Cabernet Sauvignon or Merlot work best—they add depth without overpowering. The carrots and celery should be fresh, with bright color and crisp texture. If they feel rubbery, skip them. The onion? Yellow or white, but red onion adds a nice bite if you prefer something sharper. Look for firm bulbs without sprouts.
No red wine? Beef broth with a splash of balsamic vinegar works in a pinch, though it won't have the same complexity. Fresh thyme is ideal, but dried thyme at one-third the amount gets you close. For tomato paste, Trader Joe's squeeze tubes are perfect—no waste, and they keep for months. The vegetable broth should be low-sodium; Pacific Foods or Imagine brands are reliable. If you're using frozen carrots or celery, thaw and pat them dry before adding to the pot—they'll stay crisp-tender. The bay leaves add subtle earthiness, but remove them before serving so they don't turn into chewy bits.
This soup tastes even better the next day as the flavors meld. Store in an airtight container in the fridge for up to 5 days, or freeze for 3 months. I like to portion it into individual containers so I can grab a bowl anytime. The beef tips reheat beautifully—just warm gently on the stove with a splash of broth to keep them moist. For extra richness, stir in a spoonful of olive oil or a pat of butter when reheating. Leftovers make great lunches or a quick dinner when you're short on time.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash a million dishes. Sear the beef tips in a deep pot, toss in the chopped veggies, and let the red wine and broth do the heavy lifting—no separate pans, no stress.
- Wine-Infused Richness: That splash of red wine? It’s not just for show—it tenderizes the beef tips while adding a depth that turns simple carrots and celery into something ridiculously good. The onions caramelize right in the broth, so you get sweetness without extra effort.
- Weeknight to Dinner Party: Between us, this soup is my secret weapon for when my in-laws drop by unexpectedly. It’s hearty enough for a crowd but still feels special with the wine and herbs. (Yes, even on a Tuesday night.)
- Budget-Friendly Leftovers: A pound of beef tips stretches across three meals, and the veggies last in the fridge for days. Reheat it for lunch, freeze half for later—it’s the kind of recipe that actually saves me money while still feeling like a treat.
Step-by-step instructions for wine-braised beef tips soup
This method delivers tender beef tips and aromatic vegetables in a rich, wine-infused broth every time.
Sear the Beef Tips for Maximum Flavor
Heat a large Dutch oven over medium-high heat until hot. Add the 2 tablespoons olive oil and swirl to coat the bottom. Working in batches to avoid crowding, add the 1.5 pounds beef tips and sear for 2-3 minutes per side until deeply browned. This step is crucial—it develops the Maillard reaction that creates deep, meaty flavor.
Transfer the seared beef to a plate and set aside. In the same pot, sprinkle the 2 tablespoons all-purpose flour over the browned bits and stir vigorously for 30 seconds to remove any remaining fond from the bottom. This flour will help thicken the broth later, creating a velvety texture.
Develop the Wine and Vegetable Base
Pour in the 1 cup red wine and scrape up any browned bits from the bottom with a wooden spoon. This deglazing step captures all the concentrated beef flavor. Bring to a simmer over medium heat and cook for 3-4 minutes until the wine reduces by about half and its alcohol aroma dissipates.
Add the 1 large onion, 4 medium carrots, and 3 whole celery stalks, all cut into 1-inch pieces. Stir to combine, then add the 2 tablespoons tomato paste, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften slightly and the tomato paste darkens and melds with the wine.
Simmer the Soup Until Tender
Return the seared beef to the pot along with the 4 cups vegetable broth and 4 cloves minced garlic. Bring to a boil, then reduce heat to low and add the 2 whole bay leaves and 1 tablespoon chopped fresh thyme. Cover and simmer for 1 hour to 1 hour 15 minutes, until the beef is fork-tender and easily pulls apart.
Check the seasoning halfway through cooking. The broth should be flavorful but not overly salty. If needed, adjust with additional salt or a splash of vegetable broth. The vegetables should be tender but still hold their shape—this ensures they don't turn to mush while the beef becomes tender.
Finish with Fresh Herbs and Garnish
Remove the 2 whole bay leaves from the soup. Stir in the 0.25 cup chopped fresh parsley and cook for an additional 2 minutes to infuse the broth with bright, fresh flavor. The parsley should brighten the rich, wine-braised notes and add a pop of color to the finished dish.
Taste and adjust seasoning one final time with salt and pepper if needed. Ladle the soup into bowls, garnishing each serving with an additional sprinkle of chopped parsley. Serve immediately with crusty bread to soak up the flavorful broth.
Pro Tips For Making Beef Tips Vegetable Soup
- Sear the Beef First: I learned this the hard way—skipping the sear means flavorless beef tips swimming in soup. Hit a screaming-hot pan with just a drizzle of oil, then cook the tips in batches until deep brown (about 2-3 minutes per side). That crust locks in juices and builds depth you won’t get from simmering alone.
- Slice Celery Diagonally: Thin, uneven celery pieces turn to mush faster than you’d think. Angle those stalks at a 45-degree cut—this exposes more surface area for even cooking while keeping them identifiable in the soup. (Yes, it looks like you’re making a fancy salad, but it actually works.)
- Deglaze with Wine Immediately: That red wine isn’t just flavor—it’s the foundation. As soon as you remove the seared beef, pour in the wine right away while the pan’s still hot. Let it bubble for 30 seconds before adding broth; this pulls every last bit of beefy goodness off the bottom instead of leaving it stuck like a sad, forgotten crust.
- Add Carrots Last: I used to toss everything in at once, and the carrots always ended up rubbery. Save them for the final 8-10 minutes of simmering—this keeps their texture tender-crisp while the onions and celery soften properly. (Pro move: Peel and cut them into even ½-inch chunks so they cook uniformly.)
Dietary considerations for these flavors
Gluten-Free Adaptations
This recipe is naturally gluten-free if you use certified gluten-free flour for coating the beef tips. I recommend King Arthur gluten-free all-purpose flour blend—it mimics regular flour's texture beautifully. Simply coat the beef tips with 2 tablespoons of this blend instead of regular flour before searing.
Always double-check labels on your vegetable broth and tomato paste to ensure they're gluten-free, as some brands contain hidden wheat. 🌾
Dairy-Free Options
No dairy is required in this soup, making it naturally dairy-free. The richness comes from the beef, wine, and tomato paste. If you want extra creaminess, stir in 2 tablespoons of coconut milk or olive oil when serving.
For a vegan version, replace the beef with mushrooms or lentils—simmer 1 cup brown lentils with the broth for 20-25 minutes until tender. 🥛
Low-Sodium Adjustments
To reduce sodium, use low-sodium vegetable broth and omit added salt until the very end. Taste the soup before serving and adjust with no-salt seasoning or a pinch of celery salt for depth without extra sodium.
Fresh herbs like thyme and parsley add flavor without relying on salt. I also recommend reducing the tomato paste to 1 tablespoon—it's already concentrated in flavor. 🧂
Protein Swaps
For a lighter option, replace beef with chicken thighs (cut into 1-inch pieces) or pork shoulder. If you prefer plant-based, use hearty mushrooms like cremini or portobello, sliced thickly. For texture, add 1 cup cooked chickpeas or white beans to the soup. Just
Vegetarian-Friendly
Transform this into a vegetarian soup by omitting the beef entirely. Use 1 cup dried lentils or 1 block extra-firm tofu (pressed and cubed) as the protein base. For umami depth, add 1 tablespoon soy sauce or 1 teaspoon miso paste when developing the wine base. The vegetables will still shine, and the broth will remain rich and flavorful. 🥕
Nutrition facts
Frequently asked questions
Can I use a different cut of beef for this soup?
Yes! While chuck roast is ideal for its tenderness, you can substitute with stew meat or round steak (cut into 1-inch pieces). For quicker cooking, use sirloin tips, but reduce simmering time to 45-60 minutes. Avoid lean cuts like flank steak—they won't become tender enough in broth.
How do I prevent the vegetables from getting mushy?
Cut all vegetables into even 1-inch pieces and add them to the pot at the same time. The key is simmering uncovered for the last 10-15 minutes to allow excess moisture to evaporate. For extra crispness, blanch carrots and celery in boiling water for 2 minutes before adding to the soup.
What's the best wine to use if I don't have red?
For depth of flavor, use dry white wine like Chardonnay or Sauvignon Blanc, but reduce the amount to ½ cup—white wine has less body. In a pinch, substitute with 2 tablespoons balsamic vinegar + ½ cup beef broth for acidity and richness. Avoid sweet wines like Riesling, as they'll make the soup taste cloying.
Can I make this soup in a slow cooker?
Sear the beef tips first, then transfer everything to a 6-quart slow cooker on LOW for 6-7 hours or HIGH for 3-4 hours. The slow cooking enhances tenderness, but you may need to add ½ cup extra broth since slow cookers evaporate less liquid. Stir in fresh parsley at the end.
Why does my beef tips soup taste bland?
Blandness usually comes from skipping the searing step or not deglazing the pan. Always brown the beef deeply to develop flavor, and scrape up all the browned bits when adding wine. Boost umami by adding 1 teaspoon Worcestershire sauce or ½ teaspoon soy sauce with the broth. Fresh herbs at the end also brighten the dish.