Chase Away the Chill with this Warm Winter Beef Chuck Soup

Hope you’re looking to eat something warm and full of flavor! Here is a delicious recipe fresh of my kitchen for you to try in this Winter bliss. This soup is so aromatically and taste that you are going to enjoy every spoon of and share this soup with your friends and family.

As the winter wind howls outside, there’s nothing quite as comforting as a hearty bowl of soup. This Warm Winter Beef Chuck Soup with Vegetables is packed with flavor and goodness, sure to chase away the chill and warm you from the inside out.

Organic beef chuck stew meat simmers in a rich broth alongside a medley of winter vegetables like acorn squash, red bell pepper, and celery. Fresh ginger and roasted tomatoes add depth of flavor, while a touch of Hoisin sauce lends a subtle sweetness.

This soup is easy to prepare and perfect for a cozy night in. In about an hour, you’ll have a satisfying meal that’s the epitome of winter comfort food. So grab a spoon, gather your loved ones, and get ready to savor this delicious dish!


Serves 4-6

  • 3 lbs organic beef chuck stew meat cut 1-inch cubes
  • 1 lbs  organic large Russet potato, peeled and chopped (approx. 3 large potatoes)
  • 1 lbs 3.8 oz organic Acorn squash, rinsed and chopped with skin on
  • 1 cup organic red bell pepper, rinsed, seedless and diced (approx. 1 large bell pepper)
  • 3 Tbsp extra-virgin olive oil
  • 8 cups water
  • 2 Tbsp organic roasted beef base (I used Organic Better than Bouillon: Roasted Beef Base)
  • 2 Tbsp organic unbleached flour
  • 4 organic dried large bay leaves
  • 1 Tbsp organic fresh ginger, rinsed and diced with skin on
  • ½ cup organic white onion, peeled and chopped
  • 3 organic garlic cloves, peeled and minced
  • 1 cup organic stalk celery, rinsed and diced (approx. 2 stalks)
  • 1⅓ cup organic canned fire roasted tomatoes, including juice (I used 365 Organic Diced Tomatoes: Fire Roasted)
  • ½ cup dry white wine
  • ⅓ cup Hoisin sauce (I used 365 Organic Hoisin Sauce)
  • Salt and pepper to taste
  • Garnish with chopped Italian parley, and pumpkin seeds

How to Prepare:

  1. In a glass bowl generously salt and pepper the beef chunks and set aside
  2. In a large pot over medium heat add olive oil, followed by beef chuck and bay leaves, sear meat until brown both sides, then add flour to mixture
  3. Transfer the beef to a large glass bowl and turn down the heat to medium low
  4. Add onions, garlic, ginger, to the pot. Sauté until it’s tender and turns translucent but NOT brown, simmer and gently stir with heat resistant rubber spoon.
  5. Add the carrots, potatoes and continuing sautéing until started to brown. Then continuing adding celery, squash, fire roasted tomatoes, dry wine, Hoisin sauce, roasted beef base, mixing well and return the beef to the pot as well. Then add water cover the pot and cook for about 1 hour on low simmer. The meat and vegetables should fall apart when prodded with a fork. 
  6. Check periodically to see that all the liquid hasn’t evaporated and add a little water if necessary. In between add the red bell pepper, and salt as you like.
  7. After completely cooked, take off the heat, discard bay leaves and pour the soup into serving bowls and garnish with fresh parsley, pumpkin seeds and serve it hot.


We’d love to keep you updated with our latest news and offers 😎

We don’t spam! Read our privacy policy for more info.

Leave a Reply