Winter Beef and Vegetable Soup

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“In ‘Williams-Sonoma: Soup’”
2hrs 30mins

Ingredients Nutrition


  1. Pat the beef dry with paper towels.
  2. Place the flour in a large
  3. Owl or zip-lock bag and season to taste with salt and pepper.
  4. Add the beef in batches and stir or shake to coat thoroughly with the seasoned flour.
  5. In a large Dutch oven over med-high heat, heat 4 tablespoons of the olive oil.
  6. Working in batches, add the beef and brown it evenly on all sides, 5-7 minutes for each batch.
  7. Transfer to a bowl and set aside.
  8. Add the vinegar to the pot and, using a wooden spoon, scrape up the browned bits on the bottom of the pan.
  9. Decrease heat to medium and add the remaining 1 T oil to the pot.
  10. Add the onions and sauté until well browned, 12-15 minutes.
  11. Add the sliced parsnips and carrot and sauté until slightly tender, about 3 minute longer.
  12. Add the stock, browned beef and any accumulated juices, wine, tomato paste, garlic, bay leaf, parsley sprigs, and sage; stir to mix well.
  13. Decrease heat to low, cover and simmer, stirring occasionally, until the meat is almost fork-tender, about 1 ½ hours.
  14. Add the young carrots, return to a simmer, and cook until the carrots are tender, about 15 minutes.
  15. Add the pearl onions and cook until just heated through, about 3 minutes longer.
  16. Discard the bay leaf and sage sprigs.
  17. Season to taste with salt and pepper.
  18. Ladle into warmed soup bowls and garnish with.

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