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beef essentials: shredded beef & veggie soup

Recipe by
Andy Anderson !
Wichita, KS

This recipe is related to a beef stew; however, the broth is not thickened, and the beef is shredded; making for an excellent and flavorful soup. This recipe did not begin life as a soup; however, as I assembled the ingredients, it evolved into this recipe. Cooking is like that sometimes; you start with one idea, and wind up with something completely different. It is an adventure every time you step into the kitchen. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 20 Min
cook time 4 Hr
method Bake

Ingredients For beef essentials: shredded beef & veggie soup

  • 1 lg
    yellow onion, sliced
  • 8 oz
    button mushrooms, white or brown, your choice, sliced
  • 4 clove
    garlic, minced
  • 1 tsp
    dried parsley flakes
  • 1/2 tsp
    hungarian paprika
  • 1/2 tsp
    ground cumin
  • 2 lg
    carrots, cut on the bias, 1/2 inch (2.5cm) thick
  • 6 - 8 sm
    red potatoes, quartered
  • 2 Tbsp
    grapeseed oil
  • 1 Tbsp
    sweet butter, unsalted
  • 3 - 4 lb
    chuck roast, nicely marbled
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • 2 c
    chicken stock, not broth
  • 1 c
    red wine
  • 14 oz
    chopped tomatoes, 1 can with juice
  • crushed red-pepper flakes
  • cayenne pepper

How To Make beef essentials: shredded beef & veggie soup

  • 1
  • 2
    For this recipe, you will need a heavy-bottom pot that is large enough to hold all the ingredients, and have a tight-fitting lid. My personal choice would be enameled cast iron, such as: Le Creuset.
  • 3
    We are not using any thickeners (flour, arrowroot, etc.), simply because I want a light broth. This is a soup; not a stew. In addition, that is why we are using chicken (not beef) stock, because I want the broth to be light, not heavy.
  • 4
    When you shred the roast, make sure that you cut the pieces small enough that they will fit onto a spoon.
  • 5
    Gather your Ingredients (mise en place).
  • 6
    Place a rack in the bottom position, and preheat the oven to 300f (150c).
  • 7
    Chop the onions, and carrots, and mince the garlic
  • 8
    Add the butter and oil to a heavy-bottomed pot, over medium-high heat.
  • 9
    While the butter is melting, pat the chuck roast with paper towels to remove any excess moisture, and then sprinkle with salt and pepper.
  • 10
    Add the roast to the hot pan.
  • 11
    Brown on all sides, about 2 minutes per side, and then remove from the pot.
  • 12
    Reduce heat to medium, and add the mushrooms and onions.
  • 13
    Cook until they begin to soften, about 3 – 5 minutes.
  • 14
    Add the garlic, parsley flakes, paprika, and cumin, and then cook until fragrant, about 60 seconds.
  • 15
    Add the wine, chicken stock, and chopped tomatoes.
  • 16
    Stir to combine with the veggies.
  • 17
    Return the roast to the pot, and bring up to a simmer.
  • 18
    Cover the pot, and place in the preheated oven for 3.5 hours.
  • 19
    Chef’s Note: While the roast is in the oven, prep the carrots, and potatoes.
  • 20
    Chef’s Note: After 2.5 hours, open the pot, and add the carrots and potatoes.
  • 21
    After 3.5 hours, check the potatoes and carrots for doneness, and remove the pan from the oven, take out the roast and shred/chop into bite-size pieces, and then return to the pot.
  • 22
    Chef’s Note: The veggies should be perfect; however, if they are still a bit undone, give the pot another 20 minutes in the oven, and you should be good to go.
  • 23
    Chef’s Tip: Like most soups and stews, they taste better the next day. If you reheat this soup, do it in a pot over gentle heat, and you may need to add a bit more chicken stock.
  • 24
  • 25
    Serve while still nice and hot with some freshly made rolls, or crusty bread. Enjoy.
  • 26
    Keep the faith, and keep cooking.

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