Soups & Stews
This beef tips vegetable soup recipe transforms simple ingredients into a restaurant-worthy bowl of hearty comfort. The secret lies in searing beef tips until they develop a rich, caramelized crust—this deepens the flavor far beyond what simmering alone can achieve.
I’ve perfected the balance between tender beef and crisp-tender vegetables, all wrapped in a broth that’s savory yet light enough to let the ingredients shine.
What sets this recipe apart is the two-stage cooking process: first, the beef tips are seared and then braised in the broth, ensuring they stay juicy while absorbing the surrounding flavors.
The vegetables are added at precise times to maintain their texture—crisp carrots, tender green beans, and just-wilted spinach create the perfect contrast. The result is a soup that’s satisfying yet never heavy, with each spoonful offering a mix of textures and flavors.
By the time you’re done, you’ll have a pot of soup that’s rich with beefy depth but still bright from the vegetables and herbs. The broth reduces slightly as it simmers, concentrating the flavors into something deeply aromatic and irresistible.
This isn’t just a quick weeknight meal—it’s a dish that feels like a hug in a bowl, perfect for chilly evenings or whenever you crave something hearty yet balanced.
The best part? This recipe scales effortlessly, whether you’re feeding a family of four or prepping for meal prep. The beef tips can be made ahead and reheated gently, while the vegetables can be chopped in advance—just assemble everything when you’re ready to cook. Here’s how to make it happen.
Ingredients for beef tips vegetable soup
Pantry staples plus a few fresh finds—this beefy soup is all about bold flavors and tender bites.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Tips 🥩 | 1 ½ lb | Chuck roast, trimmed and cut |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Carrots 🥕 | 4 medium | Peeled, cut into chunks |
| Green Beans 🌿 | 1 lb | Trimmed, cut into 2-inch pieces |
| Spinach 🍃 | 4 cups | Fresh, loosely packed |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Beef Broth 💧 | 4 cups | Low-sodium preferred |
| Tomato Paste 🍅 | 2 tbsp | Smooth, not chunky |
| Red Wine 🍷 | ½ cup | Bold, dry variety |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for richness |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Bay Leaves 🍃 | 2 whole | Fresh preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Worcestershire Sauce 🍶 | 1 tbsp | Vegetarian if needed |
The beef tips make or break this soup. Chuck roast is your best bet—it’s flavorful and stays tender. Most grocery stores sell pre-cut beef tips, but if you’re starting with a whole roast, ask the butcher to cut it into 1-inch chunks. Costco or Walmart often have great deals on chuck roast, and it’s worth buying extra to freeze for later. Look for pieces with good marbling—they’ll stay juicier. If you can’t find beef tips, sirloin or flank steak cut into strips works in a pinch, but it’s leaner so don’t overcook it.
No red wine? Beef broth with a splash of balsamic vinegar does the trick—just boost the thyme to 1.5 tsp. Fresh thyme is ideal, but dried works at one-third the amount. The tomato paste can be swapped for crushed tomatoes (1 cup) if you prefer, though it’ll be slightly less concentrated. Green beans too pricey? Substitute zucchini or celery—just adjust cooking time. And if you’re using frozen spinach, thaw and drain it well to avoid a watery soup. The Worcestershire sauce adds depth, but if you’re avoiding it, soy sauce or a splash of fish sauce works too.
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 double the recipe and freeze half—perfect for lazy days. To reheat, warm gently on the stove with a splash of broth or water. And if you’re prepping ahead, sear the beef tips first, then store them separately in the fridge until you’re ready to braise—this keeps them from getting soggy.
Why You'll Love This Recipe
- No Chopping Chaos: I swear by this recipe because the veggies only need rough chopping—onions in half, carrots in chunks, green beans snapped. Even my college-roommate-level knife skills can handle it. The beef tips? Just toss them in raw, and they melt into tender perfection.
- Umami Bomb Combo: That first sip of broth with beef tips and caramelized onions? Pure satisfaction. The spinach wilts just enough to soak up all the flavor, while the green beans add a satisfying crunch. Honestly, I’ve made this soup with store-bought broth, and it still tastes like a restaurant dish.
- Lunchbox Hero: Between us, this is my go-to for meal prep. The flavors only get better the next day—perfect for packing lunches or reheating for a quick dinner. I’ll often double the batch and freeze half; thawing it later means a hot, hearty meal with zero effort.
- Budget-Friendly Powerhouse: Beef tips stretch further than you’d think, and carrots/onions last forever. I’ve made this soup for under $10 to feed four people, and it always disappears. Plus, the leftovers taste just as good cold—ideal for those nights when you’re too tired to cook.
Step-by-step instructions for beef tips and vegetable soup
Here's how to create a rich, comforting soup with tender beef tips and vibrant vegetables.
Sear the Beef Tips for Maximum Flavor
Heat the 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering. Pat the 1.5 pounds beef tips dry with paper towels—this ensures a good sear. Working in batches if needed, add the beef tips to the pot and cook undisturbed for 3-4 minutes per side until deep golden brown. You want that beautiful crust that carries so much flavor into the broth.
Once browned, transfer the beef tips to a plate. If the oil starts smoking before all pieces are seared, reduce heat slightly but don't rush—each piece needs that perfect crust. You'll notice the beef releases easily when ready, which is your cue to remove it. This initial searing builds the foundation for that rich, savory depth in your soup.
Build the Aromatic Vegetable Base
In the same Dutch oven, add the 1 whole yellow onion and 4 cloves garlic cloves, cooking for 3-4 minutes until the onion becomes translucent and the garlic releases its fragrant aroma. Here's where it gets good—stir in the 2 tablespoons tomato paste and cook for another 1 minute to deepen its flavor.
Add the 4 medium carrots and 1 pound green beans, stirring to coat everything in the caramelized onion mixture. Pour in the 0.5 cup red wine and scrape up any browned bits from the bottom of the pot—this is called deglazing, and it captures all that delicious flavor that would otherwise disappear. Let the wine simmer for 2-3 minutes until mostly evaporated.
Simmer the Soup with Herbs and Seasonings
Pour in the 4 cups beef broth and bring everything to a gentle boil. Add the 2 whole bay leaves, 1 teaspoon dried thyme, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Return the beef tips to the pot, along with any accumulated juices on the plate. Reduce heat to medium-low and let it simmer uncovered for 45-50 minutes, stirring occasionally.
You'll know it's ready when the beef tips are fork-tender and easily pull apart. The broth should have thickened slightly and developed a rich, savory aroma. If it reduces too quickly, add a splash of water or broth to maintain the right consistency. This slow cooking transforms tough beef tips into tender, flavorful morsels that practically melt in your mouth.
Finish with Spinach and Worcestershire
About 10 minutes before serving, stir in the 4 cups spinach and the 1 tablespoon Worcestershire sauce. The spinach wilts almost instantly, adding a vibrant green color and fresh contrast to the rich soup. Taste and adjust seasoning if needed—this is your chance to make it perfect for your palate.
Remove the bay leaves before serving, as they can be tough to chew. Ladle the soup into bowls, making sure each serving gets a generous portion of those tender beef tips. The combination of hearty beef, sweet carrots, crisp green beans, and earthy spinach creates a symphony of flavors in every spoonful. Serve with crusty bread to soak up every last drop of that delicious broth.
Pro Tips For Making Beef Tips Vegetable Soup
- Sear the Beef First: I learned this the hard way—skipping the sear means bland beef tips in soup. Hit high heat with a little oil, cook the beef in batches for 2-3 minutes per side until deeply browned before adding anything else. That crust makes all the difference when the flavors meld later.
- Cut Carrots Uniformly: Thin, even slices (about 1/4-inch) cook faster and stay crisp. Thick chunks turn mushy and ruin the texture. Use a mandoline if you’re impatient like me—it’s faster than knifework and guarantees consistency.
- Add Spinach Last: Tossing spinach in early wilts it into oblivion. Wait until the very end, stir it in for 30 seconds max, then turn off the heat. The residual heat wilts it just enough without turning it to sludge.
- Use a Splash of Vinegar: Sounds weird, but it works: Add 1 tablespoon of apple cider vinegar when the soup simmers. Cuts through the richness of the beef, brightens the veggies, and balances the flavors without overpowering. Trust the process—your future self will notice.
Pro cooking tips for this recipe
Sear Like a Pro
Pat those beef tips completely dry with paper towels before searing—this is non-negotiable for a good crust. I use medium-high heat in my Lodge Dutch oven and work in batches if needed.
The key is 3-4 minutes per side without stirring until deeply browned. If your oil starts smoking before all pieces are seared, reduce heat slightly—rushing leads to uneven cooking. 🔥
Deglaze with Purpose
After searing, don’t just dump in broth—deglaze properly. Add the 0.5 cup red wine and let it bubble for 2-3 minutes until mostly evaporated. Then scrape up every last browned bit from the bottom with a wooden spoon.
This step captures 30% more flavor than skipping it. I like to add a splash of beef broth right after to help dissolve those rich fond deposits.
Vegetable Timing Matters
Add hard vegetables first (carrots, green beans) and delicate ones last (spinach). The carrots should cook for about 15 minutes before the green beans join. Spinach goes in only 10 minutes before serving—any longer and it turns mushy.
I like to reserve a handful of spinach to garnish at the end for that pop of color and freshness. 🌿
Broth Reduction Secrets
For a richer broth, simmer uncovered on medium-low heat—this allows moisture to evaporate slowly. If your soup reduces too quickly, add 2-3 tablespoons of water or broth at a time.
I find that 45-50 minutes of simmering is perfect for beef tips, but always check for tenderness with a fork. The broth should coat the back of a spoon but still be light enough to let the vegetables shine.
Herb and Seasoning Balance
Add bay leaves early (they infuse flavor but need to be removed before serving) and thyme halfway through cooking. Taste your broth before adding salt—sometimes the beef and wine contribute enough saltiness that you won’t need the full 1.5 teaspoons.
A pinch of black pepper at the end brightens everything up. I also like to finish with a squeeze of lemon juice (just a few drops) to cut through the richness. ✨
Make-Ahead Pro Tips
If prepping ahead, sear the beef tips first and store them separately in the fridge for up to 2 days. When ready to cook, simply add them to the simmering broth and continue as directed. The flavors actually improve overnight as the beef absorbs more of the broth’s depth.
For freezing, portion the completed soup (without spinach) into airtight containers, leaving 1-inch headspace** to prevent ice crystals. Thaw overnight in the fridge before reheating gently on the stove. 💫
Nutrition facts
Frequently asked questions
Can I use a different cut of beef instead of beef tips?
For best results, choose tender cuts like chuck roast or sirloin cut into 1-inch chunks. If using leaner cuts like flank steak, marinate them for 30 minutes first to prevent drying out. Avoid tough cuts like shank—they won't tenderize properly in this short cooking time.
How do I make this soup vegetarian?
Swap the beef tips for mushrooms (like portobello or cremini) or chickpeas for protein. Use vegetable broth instead of beef, and add 1 teaspoon soy sauce or miso paste for umami depth. The red wine can stay, but consider adding 1 tablespoon balsamic vinegar for acidity. The texture will be lighter but still hearty.
Why did my beef tips turn out tough instead of tender?
This usually happens when the beef isn't seared properly or simmers too long. Always sear until deep golden brown first, then simmer for only 45-50 minutes—beef tips should be fork-tender but not falling apart. If using leaner cuts, add 1 tablespoon tomato paste to the broth for moisture. Never skip the deglazing step—those browned bits add richness that prevents dryness.
Can I make this soup in an Instant Pot?
Yes! Sear the beef tips first in a skillet, then transfer to the Instant Pot with all ingredients (except spinach). Cook on high pressure for 20 minutes, then quick-release. Add spinach and Worcestershire sauce in the last 5 minutes. The pressure cooker reduces cooking time significantly while keeping the beef tender. Just be sure to natural-release for 10 minutes before opening.
What's the best way to serve this soup?
Pair it with crusty bread or garlic toast for dipping. For extra richness, top each bowl with grated Parmesan or a drizzle of truffle oil. If you want a lighter option, serve with a side salad and a squeeze of lemon. The soup reheats beautifully, so it's perfect for meal prep—just add fresh spinach when reheating.