Beef and Vegetable Soup Recipe Australia: Easy & Delicious

There’s something deeply comforting about a warm bowl of beef and vegetable soup, especially in Australia where the seasons can bring crisp, cool evenings perfect for hearty meals. This classic recipe combines tender, slow-cooked beef with a vibrant medley of fresh vegetables, creating a nourishing and flavour-packed dish that feels like a hug in a bowl.

Whether you’re cooking for family, hosting friends, or simply craving a satisfying homemade meal, this soup is easy to prepare and endlessly adaptable.

Utilising locally sourced Australian beef and seasonal vegetables, this recipe highlights the best of what’s fresh and wholesome. Plus, it’s a great way to sneak in a variety of nutrients while indulging in a rich, meaty broth.

If you love cooking hearty soups or want to discover more comforting meal ideas, be sure to check out our Vegan Fall Soup Recipes To Warm Your Cozy Evenings for plant-based inspiration.

Why You’ll Love This Recipe

This beef and vegetable soup recipe stands out because it perfectly balances rich flavours and nutritional value. The slow-simmered beef becomes melt-in-your-mouth tender while the assortment of vegetables provides freshness and texture.

It’s a crowd-pleaser that’s ideal for lunch or dinner and perfect for batch cooking.

Another reason to love this soup is its flexibility; you can easily swap vegetables based on what’s in season or what you have on hand. It’s also a fantastic way to reduce food waste by using leftover vegetables and beef cuts.

Finally, it’s made with simple ingredients you can find at any Australian grocery store, making it accessible and budget-friendly without compromising on taste or quality.

Ingredients

• 500g beef chuck steak, cut into 2cm cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 3 large carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 medium potatoes, peeled and diced
• 1 cup green beans, trimmed and halved
• 1 cup frozen peas
• 1 can (400g) diced tomatoes
• 1.5 litres beef stock (preferably low sodium)
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Sharp knife and cutting board
• Wooden spoon or heat-resistant spatula
• Measuring spoons and cups
• Ladle for serving
• Peeler for vegetables

Instructions

1. Prepare the beef: Pat the beef cubes dry with paper towels to ensure a good sear. Season with salt and pepper.
2. Brown the beef: Heat the olive oil in the pot over medium-high heat. Add the beef cubes in batches, searing them until browned on all sides (about 5-7 minutes). Remove and set aside.
3. Sauté the aromatics: In the same pot, add the diced onion and cook until translucent (about 4 minutes). Stir in the minced garlic and cook for another minute until fragrant.
4. Add vegetables and herbs: Add carrots, celery, diced potatoes, dried thyme, and rosemary. Stir to combine and cook for 3-4 minutes to soften slightly.
5. Return beef to pot: Place the browned beef cubes back into the pot. Pour in the beef stock and canned diced tomatoes along with their juice.
6. Season and simmer: Add Worcestershire sauce, then bring the soup to a boil. Reduce heat to low and cover. Let it simmer gently for about 1.5 to 2 hours, or until the beef is tender and the flavours meld.
7. Add green beans and peas: About 15 minutes before the soup is done, stir in the green beans and frozen peas. Cook until the vegetables are tender but still vibrant.
8. Adjust seasoning: Taste and season with additional salt and pepper if needed.
9. Serve: Ladle the soup into bowls and garnish with fresh parsley for a burst of colour and freshness.

Tips & Variations

“For a richer flavour, consider using homemade beef stock or adding a splash of red wine during the simmering process.”

• Vegetable swaps: Feel free to add other veggies like pumpkin, parsnip, or turnip depending on what’s available locally.
• Slow cooker method: Brown the beef and sauté the onions and garlic, then transfer everything to a slow cooker. Cook on low for 6-8 hours.
• Spice it up: Add a pinch of smoked paprika or chilli flakes for a subtle kick.
• Make it gluten-free: Ensure Worcestershire sauce is gluten-free or substitute with tamari sauce.

Nutrition Facts

Serving Suggestions

This beef and vegetable soup is a complete meal in itself but pairs beautifully with crusty bread or damper for dipping. For an authentic Australian touch, serve alongside a dollop of beetroot relish or a fresh garden salad.

Alternatively, serve the soup over cooked brown rice or with a side of roasted root vegetables for an extra hearty meal. If you’re interested in more easy, wholesome meals, check out our Cheap Vegetarian Recipes For Families Everyone Will Love for affordable and family-friendly ideas.

Conclusion

Whether it’s a chilly winter evening or a cozy weekend lunch, this beef and vegetable soup recipe from Australia offers a delicious way to enjoy a nutritious and satisfying meal. Its rich broth, tender beef, and colourful vegetables combine to create a dish that comforts and nourishes.

The recipe is wonderfully versatile and can be adapted to suit your taste, dietary needs, or whatever ingredients you have on hand.

Taking the time to make this soup from scratch means you get all the benefits of fresh ingredients and the joy of homemade cooking. For more hearty, flavourful recipes, don’t miss our Best Vegetarian Slow Cooker Recipes NZ For Easy Meals that are equally simple and satisfying.

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