Name: Fall-Apart Beef and Vegetable Soup Recipe
Prep time: 15 min
Cook time: 1 h 50 min
Total time: 2 h 5 min
Cuisine: Irish
Ingredients: 1.5 tbsp olive oil, separated; 500 g stewing beef, cut into 1.75 cm cubes; 1/2 tsp salt and pepper; 1 onion, chopped; 3 garlic cloves, minced (about 1 tbsp); 2 celery stalks, cut into 0.8 cm slices; 3 carrots, cut into 0.5 cm thick slices; 4 tbsp flour; 2 1/2 cups beef broth/stock, low sodium (625 ml); 1 1/2 cups dry red wine, Guinness beer, or stout (375 ml); 1.5 cups water (375 ml); 2 tbsp tomato paste; 2 bay leaves; 1 tsp dried thyme; 1 cup frozen peas; 2 potatoes, cut into 1.5 cm cubes; 1 tbsp butter or oil (15 g); 200 g small mushrooms, quartered or halved

If you're craving a cozy, soul-warming meal, let me introduce you to my Fall-Apart Beef and Vegetable Soup Recipe. This one's a comforting classic that’s just bursting with flavor and easy to make — perfect for chilly nights when you want something hearty and satisfying.

fall-apart beef and vegetable stew - A close-up view of a thick stew filled with several layers of chunky ingredients floating in a rich brown broth. The stew has medium-sized pieces of tender dark brown meat scattered throughout, bright orange carrot pieces, green peas, chunks of light yellow potatoes, and bits of celery, all mixed with small green herb sprinkles on top. The liquid looks smooth and slightly shiny, covering everything evenly. A silver spoon rests inside the bowl from the right edge. The bowl is white, sitting on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Fall-Apart Beef and Vegetable Soup Recipe
Top Tip
How to Serve Fall-Apart Beef and Vegetable Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Fall-Apart Beef and Vegetable Soup Recipe

Why You'll Love This Recipe

I’ve made this Fall-Apart Beef and Vegetable Soup Recipe more times than I can count, and every time it feels like a warm hug—tender meat, fresh veggies, and a broth that tastes like it’s been simmering for hours. It’s a go-to whenever I want to impress friends or just treat my family to comfort food that’s really home-cooked.

Perfectly Tender Beef: The beef literally falls apart after simmering, which means no tough bites—just melt-in-your-mouth goodness.
Rich, Flavorful Broth: Using red wine or Guinness adds depth and a beautiful dark richness to the soup.
Loaded with Fresh Veggies: Carrots, celery, potatoes, and peas provide texture and fresh flavor, balancing the beefy broth perfectly.
Easy to Customize: You can easily swap or add veggies, adjust seasoning, or add buttery mushrooms to suit your personal taste.

fall-apart beef and vegetable stew - The image shows a close-up of a pot filled with thick brown stew, with visible chunks of dark brown meat, light beige potatoes, orange carrots, green peas, beige mushrooms, and pieces of celery floating inside. The stew has a glossy, rich texture with some fresh green herbs sprinkled on top. A silver spoon is partially submerged in the stew, resting near the edge of the pot, which has a white exterior. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This soup shines because each ingredient plays a role in building rich flavors and excellent texture. Shopping tip — look for beef that’s nicely marbled with fat; it keeps the meat tender and juicy. Also, fresh, crunchy veggies and high-quality broth really lift the whole dish.

fall-apart beef and vegetable stew - Flat lay of fresh cubed stewing beef with marbled fat, whole orange carrots sliced into rounds, bright green celery sticks cut into slices, chopped white onion with delicate layers visible, small brown mushrooms halved showcasing their texture, vibrant green frozen peas still frosty, two golden-yellow potatoes cut into cubes, a small bunch of fresh thyme sprigs with tiny green leaves, and a spoonful of rich red tomato paste with a glossy surface, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Olive Oil: Used to get a gorgeous golden sear on the beef—that crust is essential for flavor.
Stewing Beef: Choose a cut like chuck or boneless short rib that's perfect for slow cooking and falls apart beautifully.
Salt and Pepper: Simple seasoning that brings the beef and veggies to life; I always go heavy on the pepper!
Onion and Garlic: Aromatics that add a savory backbone to the broth.
Celery and Carrots: Classic soup veggies that contribute sweetness and texture.
Flour: Helps thicken the broth slightly, giving the soup a nice body.
Beef Broth/Stock: Use low-sodium so you can control the saltiness better.
Red Wine, Guinness, or Stout: These liquids add a dark, robust flavor that’s absolutely worth the splash.
Water: Balances the liquids and helps everything simmer just right.
Tomato Paste: Gives a subtle tang and richness to the broth.
Bay Leaves and Thyme: Classic herbs that infuse the soup with earthy, comforting notes.
Frozen Peas: Bright little pops of sweetness added at the end.
Potatoes: Chunky cubes add a creamy texture and soak up the broth beautifully.
Butter and Mushrooms (optional): Adding buttery mushrooms at the end gives an extra layer of richness and umami.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Fall-Apart Beef and Vegetable Soup Recipe is how flexible it is. I often tweak it depending on what veggies I have on hand or what kind of flavor twist I’m craving. Don’t be shy about making it your own!

Variation: Sometimes I swap out the peas for fresh green beans or add parsnips for a bit of sweetness. When I want a little kick, a pinch of smoked paprika or chili flakes goes in during the simmering.
Dietary Modifications: If you want to skip alcohol, try my tip of using crushed tomatoes and Worcestershire sauce for that rich flavor boost instead.
Slow Cooker Option: I’ve thrown all the ingredients in my slow cooker on low for 6-8 hours when I’m super busy, and it turns out just as tender and flavorful.

Step-by-Step: How I Make Fall-Apart Beef and Vegetable Soup Recipe

Step 1: Sear the Beef for Maximum Flavor

Start by patting the beef dry with paper towels—this is key to getting a good sear. Sprinkle salt and pepper liberally, and heat 1 tablespoon of olive oil in a heavy bottom pot over high heat until it’s really hot. Brown the beef cubes in batches to avoid overcrowding. You want each piece beautifully caramelized. Set the browned beef aside once done.

Step 2: Sauté the Veggies and Build the Base

In the same pot, add a splash more oil if it looks dry. Toss in the minced garlic and chopped onions, cooking for about 2 minutes until fragrant and translucent. Then add sliced carrots and celery, cooking another 2 minutes to soften them up just a bit.

Step 3: Thicken and Deglaze

Sprinkle the flour over the vegetables and stir constantly—this step helps thicken your broth just enough. Slowly pour in the beef broth while stirring to avoid lumps. Then add the red wine, water, tomato paste, bay leaves, and dried thyme. Stir well to combine everything before returning the browned beef to the pot.

Step 4: Simmer Low and Slow

Cover the pot and reduce the heat to medium-low so the soup is just bubbling gently. Let it simmer for 1 hour and 15 minutes. This slow simmer is where the magic happens—the beef becomes incredibly tender and starts to fall apart. Patience is your best friend here.

Step 5: Add Potatoes, Peas, and Optional Mushrooms

After the beef is tender, add the cubed potatoes and frozen peas. Simmer without the lid for another 20 minutes so the potatoes cook through and the flavors meld. If you’re adding the buttery mushrooms (which I highly recommend), sauté them separately in butter until browned and toss them in during the last 5 minutes of cooking.

Step 6: Season and Serve

Before serving, taste and adjust salt and pepper. I love a good peppery kick, but go with what suits your palate. Ladle the soup into bowls and consider sprinkling fresh parsley on top for brightness. Crusty bread on the side is a must—I’m a fan of quick Cheesy Garlic Bread or easy Irish Soda Bread for dunking.

Top Tip

From my many tries making this Fall-Apart Beef and Vegetable Soup Recipe, a few little tricks make all the difference to truly nail it. These have saved me from tough beef or bland broth more than once:

Browning the Beef Well: Don’t rush this step. It builds the deep flavors that make the soup irresistible. Use high heat and brown in batches.
Patting Beef Dry: Moisture is the enemy of a good sear. Always dry the beef thoroughly before seasoning and searing.
Simmer Low and Slow: Keep the heat low enough so the soup just bubbles gently—this is the secret to that perfect fall-apart texture.
Add Potatoes Later: Toss them in at the end so they don’t disintegrate but soak up all the wonderful flavors.

How to Serve Fall-Apart Beef and Vegetable Soup Recipe

fall-apart beef and vegetable stew - Serving Suggestion

Garnishes

I’m a big fan of finishing this soup off with a sprinkle of fresh parsley or thyme leaves—it adds a lovely fresh note that lifts the rich broth. If you want some extra richness, a swirl of sour cream or crème fraîche never hurts!

Side Dishes

This soup deserves a crusty bread companion. I often make quick Cheesy Garlic Bread or Irish Soda Bread on the side—they soak up the broth perfectly. For a lighter touch, a simple green salad dressed with lemon vinaigrette balances the richness.

Creative Ways to Present

For a cozy dinner party, I’ve served this soup in rustic bread bowls for an extra special touch that everyone raved about. You could also top it with shredded cheese or crunchy croutons for added texture. It’s such a versatile dish that really shines with a little presentation flourish.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge, and the soup actually tastes better the next day once the flavors have had time to marry. It keeps well for up to 4 to 5 days without losing its richness or tenderness.

Freezing

This Fall-Apart Beef and Vegetable Soup Recipe freezes beautifully. I portion it into freezer-safe containers and it keeps for up to 3 months. Just thaw overnight in the fridge before reheating, and you’ll hardly notice it’s leftover.

Reheating

When reheating, I prefer to warm it gently on the stove over low heat, stirring occasionally to prevent sticking and to warm everything evenly. If it’s too thick, splash in a little water or broth to loosen it up without diluting the flavor.

Frequently Asked Questions:

Can I use a different cut of beef?

Absolutely! While stewing beef or chuck is ideal because it becomes tender after slow cooking, you can use any braising cut. Just make sure to cut it into similarly sized cubes to ensure even cooking. Avoid lean cuts as they can become tough.

What’s the best alcohol substitute?

If you prefer not to use wine or beer, substitute with a can of crushed tomatoes and 2 teaspoons of Worcestershire sauce. This adds depth and richness to the broth without the alcohol.

Can I make this soup in a slow cooker?

Yes! You can brown the beef and sauté the veggies on the stovetop as directed, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours for tender, flavorful results.

How do I avoid mushy vegetables?

Add the more delicate vegetables, like peas and potatoes, towards the end of the cooking time to prevent them from becoming mushy. Also, cut them into uniform sizes so they cook evenly.

Final Thoughts

This Fall-Apart Beef and Vegetable Soup Recipe holds a special place in my kitchen and heart. It’s one of those dishes that feels like comfort in a bowl—filling, flavorful, and made with simple ingredients you probably already have. I hope you’ll give it a try and enjoy it as much as I do. Remember, good things come to those who simmer, so take your time and savor every step. Happy cooking, friend!