Your request calls for a recipe that feels like a warm blanket on a cold day—chunks of beef so tender they yield to the pressure of a spoon, a broth rich with marrow and tomato, and a rainbow of vegetables that have simmered to sweet submission. Based on the search results and the essence of your description, I have constructed the definitive guide to that soup.
Below is a comprehensive, book-length exploration of Classic Chuck Roast Vegetable Beef Soup, structured exactly to your requested headings. This recipe rejects the expediency of ground beef and instead honors the “slow-simmered chuck roast” you specified, pulling historical context from French pot-au-feu and 18th-century English cookery to validate its authenticity.
The Big Recipe: Classic Slow-Simmered Chuck Roast Vegetable Beef Soup
A Comprehensive Guide to the Heart of Winter Comfort
INTRODUCTION
There is soup, and then there is Soup and Bouilli—the two-course ancestor of our modern vegetable beef soup, which French gastronomes served as “la soupe et le bouilli” (the broth poured over bread, the boiled meat served separately) . This recipe collapses that tradition into one glorious pot, but retains its soul: tender chunks of slow-simmered chuck roast, combined with sweet onions, earthy celery, sun-drenched carrots, creamy potatoes, bright tomatoes, and crisp green beans.
This is not the “hamburger soup” of weeknight desperation . This is the soup you start in the afternoon, the one that perfumes your entire home with thyme and beef fat, the one that requires a crusty baguette or a wedge of cornbread slicked with sweet cream butter. It is the perfect fall and winter meal—a wholesome, iron-rich tonic you can feel genuinely good about sharing with your family. As one reviewer wrote of a similar recipe, “The best vegetable beef stew I’ve ever eaten… sorry Mom!” .
HISTORY (Soup and Bouilli: From Louis XVIII to the American Hearth)
The lineage of Vegetable Beef Soup is a story of class, preservation, and migration.
Ancient & European Roots: The concept of boiling beef with root vegetables predates recorded history, but our specific story begins in France with Pot-au-Feu (“pot on the fire”). By the 18th century, this was the quintessential French domestic meal. The 1820s saw Louis XVIII popularize the dish, and the 1833 Dictionnaire de la Conversation noted it had become a bourgeois staple . Émile Zola referenced it in L’Assommoir as a birthday appetizer .
English Adoption: The British called it “Soup and Bouilli.” Tobias Smollett described it in Roderick Random (1748) during a meal in Rheims . By 1773, Charlotte Mason included a recipe in The Lady’s Assistant, specifying that the broth and meat be served as two separate dishes—a practice Elizabeth Raffald echoed in The Experienced English Housekeeper (1778) .
The “Bully” Beef Controversy: Here lies a delicious irony. In the 18th century, sophisticated French eaters began abandoning bouilli; Brillat-Savarin himself wrote in 1825, “Le bouilli est de la chair moins son jus” (bouilli is flesh minus its juice), claiming it had disappeared from fashionable dinners . English travelers, ignorant of French manners, mocked the dish as “bully beef” —meat with “the strength b’iled out on it” . Thus, the very term “bully beef” began as an insult, though it later became synonymous with canned corned beef.
The Canned Era: In 1812, Donkin, Hall and Gamble began commercial canning in England. By 1814, Vice Admiral Sir Alexander Cochrane was requesting “Patent Prepared Meats and Soups… especially the Soup and Bouilli” for sick sailors in Bermuda . The 1867 Merchant Shipping Act mandated Preserved Soup and Bouilli on all British ships, though sailors despised it, calling it “Soap and Bullion” . These empty tins became so ubiquitous in maritime culture that they entered the lexicon as generic containers—used as drums, plant pots, drinking cups, and even a proposed coat of arms for soup kitchens .
American Evolution: As European settlers arrived in the Americas, they blended these traditions with New World ingredients . The 20th century saw canned vegetable beef soup become a convenience staple, but the “Old Fashioned” version—the one we make today—represents a return to the pre-canned, slow-food ethos of the 18th-century bourgeois kitchen .
FORMATION (The Architecture of the Dish)
A proper Vegetable Beef Soup is built in four distinct phases. Understanding this formation ensures texture, flavor depth, and visual appeal.
Phase 1: The Broth Foundation (Osso Buco Method)
Unlike quick soups that use boxed broth, our method creates broth as it cooks. The chuck roast, seared and submerged, releases collagen and gelatin. If possible, include a marrow bone or beef shank. The search results confirm: “Rinse soup vegetables… Rinse bone. Place bone in a large pot… Season strongly with salt and bring to a boil. Skim off resulting foam and simmer over medium heat for 1 1/2-2 hours” .
Phase 2: The Sofrito/Sweat
Onions, celery, and garlic are sautéed in the residual beef fat. This is non-negotiable. It builds the aromatic base that prevents the soup from tasting like “hot vegetable water.”
Phase 3: The Slow Simmer
The meat and hardy vegetables (carrots, potatoes) are added first. They require 45–60 minutes of gentle bubbling. Quick-cooking vegetables (green beans, peas, zucchini) are held back.
Phase 4: The Finish & Rest
Acid is added at the end—vinegar or lemon juice—to “wake up” the flavors . The soup is always better the next day.
INGREDIENTS
Exact measurements for a 6-serving pot (approximately 1.5 cups per serving).
The Meat
· 2 lbs Beef Chuck Roast, cut into 1-inch cubes
Why Chuck? It has exceptional marbling and collagen. Stew meat is often scraps; buying a whole chuck roast and cubing it yourself saves money and ensures quality .
· (Optional but transformational) 1 lb Beef Marrow Bones or Cross-Cut Shank
The Aromatics
· 2 tbsp Olive Oil or Avocado Oil
· 1 large Yellow Onion, diced (approx 200g)
· 3 ribs Celery, sliced thin (150g)
· 4 cloves Garlic, minced
· 2 tbsp Tomato Paste (for umami depth)
The Vegetables (Hardy)
· 1 lb Potatoes (Yukon Gold or Red), skin-on, ½-inch cubes
Why skin-on? Increases fiber, reduces prep time .
· 4 medium Carrots, peeled and cut into thick coins (250g)
· 1 medium Kohlrabi or Parsnip (optional, traditional in German-style beef soup)
The Vegetables (Tender)
· 2 cups Green Beans, cut into 1-inch pieces (fresh or frozen)
· 1 cup Frozen Peas (do not use canned)
· (Variation) 1 cup Corn or Zucchini, diced
The Liquid & Tomatoes
· 6 cups Low-Sodium Beef Broth
Note: If using stock, you may need extra salt .
· 1 can (14.5 oz) Diced Tomatoes, with their liquid
· 1 cup Water or Vegetable Juice (for brightness)
Seasonings
· 2 tsp Dried Thyme (or 4 sprigs fresh)
· 1 tsp Dried Oregano or Italian Seasoning
· 2 Bay Leaves
· 1 tbsp Worcestershire Sauce (for umami/anchovy notes)
· 1 tbsp Soy Sauce (Eric Kim’s secret umami bomb)
· Salt and Black Pepper, to taste
The “Swirl” (Optional but Highly Recommended)
· If using ground beef: Herbed yogurt (yogurt, parsley, dill, lemon zest) .
· If using chuck roast: A simple gremolata or just good olive oil.
For Serving
· Crusty Baguette, Cornbread, or Flaky Biscuits
· Sweet Cream Butter
· Fresh Parsley, chopped
· Parmesan cheese (for grating)
INSTRUCTIONS (Two Methods)
METHOD A: Traditional Stovetop / Dutch Oven
Total Time: 2 hours 45 minutes | Active Time: 30 minutes
Step 1: Prepare the Beef
Pat the beef cubes completely dry. Moisture is the enemy of browning. Season generously with salt and pepper.
Step 2: Brown the Beef
Heat 1 tbsp oil in a large Dutch oven over medium-high heat. Add beef in a single layer—do not crowd the pot. Crowding steams the meat instead of searing it. Brown for 2-3 minutes per side until a deep crust forms. Remove to a plate. Repeat with remaining beef. If using marrow bones, brown the cut sides as well .
Step 3: Sweat the Aromatics
Reduce heat to medium. Add onion and celery. Cook 4-5 minutes until softened and translucent. Scrape the brown bits (fond) from the bottom of the pot. Add garlic and tomato paste; cook 1 minute until paste darkens .
Step 4: Simmer the Meat
Return beef to pot. Add broth, water, bay leaves, thyme, Worcestershire sauce, and soy sauce. Bring to a boil, then reduce to a bare simmer. Cover and cook for 1.5 hours. The beef should be fork-tender but not falling apart .
Step 5: Add Hardy Vegetables
Add potatoes, carrots, and diced tomatoes (with juice). Simmer uncovered for 25-30 minutes, until potatoes are easily pierced with a knife.
Step 6: Add Tender Vegetables
Add green beans. Simmer 8-10 minutes. Add frozen peas in the final 2 minutes—they need only to thaw .
Step 7: Final Seasoning
Remove bay leaves. Stir in 1 tbsp red wine vinegar or lemon juice. Taste. Adjust salt and pepper. The acid is critical; it brightens the entire pot .
Step 8: Rest & Serve
Let soup rest off heat for 10 minutes. Ladle into bowls. Garnish with parsley. Serve with bread and butter.
METHOD B: Instant Pot / Pressure Cooker
Total Time: 45 minutes | Active Time: 20 minutes
Step 1: Select Sauté function on Instant Pot. Heat oil. Brown beef in two batches (2-3 minutes per side). Remove.
Step 2: Sauté onion and celery in residual fat. Add garlic and tomato paste; cook 1 minute. Deglaze with a splash of broth.
Step 3: Return beef to pot. Add broth, tomatoes, potatoes, carrots, thyme, oregano, bay leaves, Worcestershire, and soy sauce. Do not add green beans or peas yet.
Step 4: Lock lid. Seal vent. Cook on HIGH pressure for 20 minutes .
Step 5: Natural release for 10 minutes, then quick release remaining pressure.
Step 6: Select Sauté function. Add green beans and peas. Cook 5-6 minutes until tender.
Step 7: Season with vinegar, salt, pepper, and parsley. Serve .
METHODS (In-Depth Technique & Science)
The Maillard Reaction & Fond
When searing beef, the heat (above 285°F/140°C) triggers a chemical reaction between amino acids and reducing sugars. This creates hundreds of flavor compounds and the dark brown crust. The bits stuck to the pan—fond—are pure flavor. Deglazing with broth dissolves this fond into the soup base .
Collagen Hydrolysis
Chuck roast contains connective tissue (collagen). At 160–205°F (71–96°C), collagen hydrolyzes into gelatin. This gives the broth body and a silky, unctuous mouthfeel that lean meat cannot provide. This is why ground beef soups, while faster, taste thinner .
Acid Brightening
Adding vinegar at the end serves two purposes: it balances the richness of the fat, and a low pH environment can make the beef taste “salted” even with less sodium .
Starch Management
Potatoes release starch as they cook, naturally thickening the broth. If you prefer a clearer broth, par-boil the potatoes separately. If you prefer a heartier stew, mash a few potatoes against the side of the pot .
BENEFITS
Nutritional Powerhouse (Per Serving)
Based on analysis of chuck roast vegetable soup :
Nutrient Amount % Daily Value Benefit
Protein 31–64g 66% Muscle maintenance, satiety
Iron 4.6–7.9mg 31–53% Healthy oxygen transport, prevents anemia
Vitamin A 742mg+ 92,783% Immune function, vision
Vitamin C 60–128mg 63–135% Collagen production, antioxidant
Zinc 6.4–13.4mg 80–168% Wound healing, immune support
Fiber 8–10g 32% Digestive health
Why Homemade is Superior
1. Sodium Control: Canned soups often exceed 800mg sodium per serving; homemade averages 580–600mg.
2. No Preservatives: Store-bought versions contain disodium EDTA and modified corn starch.
3. Ingredient Integrity: You choose the beef grade, the vegetable freshness, the oil quality.
4. Cost Efficiency: One $12 chuck roast feeds 6 people with leftovers; premium canned soups cost $5–7 per serving.
NUTRITION (Detailed Analysis)
Based on 6 servings, using lean chuck roast, minimal oil, varied vegetables.
Calories: 290–612 kcal
Wide range depends on beef fat content and potato ratio.
Macronutrients:
· Protein: 22–31g
· Fat: 6–19g (saturated: 2.4–6.9g)
· Carbohydrates: 12–30g
· Fiber: 4–9.7g
· Sugar: 6–11g (naturally occurring)
Micronutrient Highlights:
· Vitamin B12: 2.5–4.9μg (83–163% DV) – exclusively from animal products; crucial for neurological function.
· Potassium: 1,445–1,687mg (36–42% DV) – blood pressure regulation.
· Magnesium: 85–102mg (28–34% DV) – muscle relaxation, sleep.
Data aggregated from .
LOVERS (For the Love of Beef Soup)
The Home Cooks:
“This is the kind of weeknight meal that lets me step away, tackle everyday tasks, or slow down and enjoy the moment—maybe even while a batch of homemade biscuits bakes in the oven!” — Jessica Beacom, RDN
The Historians:
Alexis Soyer, the famed 19th-century chef, “extolled its excellence” in 1846. George Augustus Sala wrote in 1856 that it was in the “soupe and bully, the Bourgeoise Bouillon Boeuf,” that he found “true beef” .
The Sailors (Reluctant):
Not all lovers were willing. In 1852, the Goldners Meats scandal revealed canned soup and bouilli was often made with “carrion or the vilest offal.” Sailors threw tins overboard from the Norman Morison en route to Vancouver . Yet, the dish persisted—proof that when made well, it is unforgettable.
The Modern Fanatic:
“Some call it hamburger soup, others call it vegetable beef soup. Whatever you call it… this Instant Pot one-pot wonder is exactly the kind of comfort food you want to eat on a cold fall day.” — Eric Kim, Food52
CONCLUSION (WITH LOVERS)
Vegetable Beef Soup is not a recipe; it is a continuum. It stretches from the open hearths of medieval France, through the tin canisters of Her Majesty’s Navy, into the cast-iron pots of Appalachian grandmothers, and finally to your Instant Pot in 2026.
The chuck roast is non-negotiable. It carries the memory of bouilli—the boiled beef that the French aristocracy abandoned but the common people perfected. It carries iron for your blood, collagen for your joints, and flavor that ground beef can only approximate. The vegetables are your landscape: orange carrots, green beans, golden potatoes.
Serve this soup to someone you love. Watch them dip bread into the crimson-gold broth. Watch them fish out a chunk of beef so tender it clings to the tines of their fork. This is the meal that says, I had time. I cared. You are worth the simmer.
The Final Word belongs to Sydney, Lady Morgan, who in 1829 expressed “shame and horror” when a dinner guest committed the barbarism of calling bouilli “bully beef” . Let us, then, call it by its proper name: Vegetable Beef Soup, made with chuck roast, simmered with patience, served with bread, and eaten with joy.
Pairing Suggestion: A Cru Beaujolais (Morgon) or a malty English ale. Dessert: Apple skewers in almond caramel .
