Savory Homestyle Beef Vegetable Soup

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“This is a hearty, flavor packed, stick to your ribs soup. I am not a cauliflower lover, but it is a must in this soup. It enriches the flavor making it full bodied and robust. It is the best part of this soup. I also feel the fresh thyme is a must. You may omit the second bundle of fresh thyme, but at least give the first bundle a try in this soup. I have been making this for more than 20 years and learned by watching my mother and adjusted the technique to braising, rather than stove top, to yield tender beef.”
4hrs 40mins
6-8 bowls

Ingredients Nutrition


  1. Preheat oven to 300°F.
  2. Rinse meat and dry off well (to ensure searing). Season liberally with salt and pepper on all sides. In large oven proof soup pot (mine is 7 qts.), heat 2 tablespoons of oil hot enough to sear, then add meat and brown on all sides.
  3. Remove meat and add onion to pot and brown for a few minutes to release flavors. (Ensure the onions stay relatively intact because they will be used as a bed to prop up the roast during the braising process.).
  4. Next add the garlic and constantly stir to release flavor (do not burn) for about one minute.
  5. Add the pureed tomatoes and stir, scraping bottom of pot to release any stuck on bits.
  6. Next, add 4 of the bouillon cubes, the 2 bay leaves, 20 turns of fresh ground pepper and a bundle of fresh thyme.
  7. Rest chuck roast on top of the quartered onions, so the roast is elevated from bottom of pot.
  8. Add enough water to come 2/3 of the way up the meat.
  9. Cover pot with lid and bring to a boil, then reduce to a simmer. Place covered pot in 300 degree oven for 3 hours, turning meat half way through.
  10. After the 3 hours have passed, removed the roast and set aside on a plate to cool (it should be fall apart tender). Fish out the bay leaves and thyme bundle.
  11. Fill the pot with water till it is 2/3 full. Add the celery, carrots, potatoes, cauliflower and 4 remaining bouillon cubes to the pot. Check for flavor and add more pepper if desired (but wait on the salt as the bouillon will add salt here).
  12. Cover pot and bring to a boil, then reduce to a simmer. Place covered pot back in oven and cook for 1 1/2 hours (or until vegetables are fork tender).
  13. While the vegetables are cooking you can pull apart the cooled chuck roast into 1 - 1 1/2 inch bite sized pieces and set aside. Also, cook Kluski egg noodles according to the package directions.
  14. When vegetables are cooked through add chuck pieces to the pot and also the last bundle of fresh thyme (you can omit if you already are satisfied with the thyme flavor from first bundle). Taste and add additional salt and fresh black pepper if needed. Let covered pot sit on cool stove for 5-10 minutes so meat can be warmed up and fresh thyme bundle can flavor the soup.
  15. Remove thyme bundle. To serve, add a scoop of cooked egg noodles into soup bowl and cover with beef vegetable soup. Serve with biscuits or crusty warm bread.

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