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4 Best Beef For Vegetable Soup: Will A Good Cut Of Beef Make Your Vegetable Soup Better?

There are many recipes for vegetable soups, but cooking with beef will literally help elevate your dish.

But what cut of beef is best for vegetable soups?

This article will help you choose and point out the ideal beef cut to make your vegetable soup taste much better.

Let’s check it out!

How to choose beef for vegetable soups?

Campbell's Chunky Soup, Old Fashioned Vegetable Beef, 18.8 oz

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Choosing beef for vegetable soups is just the same as looking for a good cut for other stews or soups.

The reason is that your beef cut will be cooked for a long time by a moist-heat cooking method.

So what are the tips to choose beef for vegetable soups? Let’s take a look at the following buying guide:

1. A tough cut with some marbling fat will be great in this case

For any soup or stew recipe, a tough cut that is well-marbled will be ideal.

The connective tissue is broken down during the cooking process so that you will end up with beef meat that can melt in your mouth.

The marbling fat will keep your beef away from being dry and make it even more flavorful.

2. Buy fresh beef and grass-fed beef if possible

The fresher the meat is, the better your dish will be.

Therefore, when choosing beef for vegetable soups, you should opt for a fresh cut rather than a frozen one.

Moreover, if you can buy a grass-fed cut of beef, it will be even better.

Grass-fed beef is often associated with more health benefits, flavors, a better texture, but also a higher price.

It is much greater than the factory-raised counterpart that is packed with more hormones and antibiotics.

3. Use bone-in cuts of beef for more flavor

You can also opt for a bone-in cut of beef for your vegetable soup because the bones will add more flavor to the soup.

There are some bone-in beef cuts that are even more economical than their boneless counterparts, making them more affordable for people from different classes.

4. Cut up beef into equal cubes and marinate well before cooking

Another key to having the best beef for vegetable soup is that you should cut your beef into equal cubes so that they can be evenly cooked.

Don’t forget to marinate your beef pieces with your favorite seasonings so that the dish will come out as you expect.

Best beef for vegetable soups

So now you know the tips to choose a good cut of beef for vegetable soups, but what exactly are these cuts? Here are some of our suggestions for the best beef for your next vegetable soup:

1. Chuck roast

Beef Chuck Roast Boneless Pasture Raised Step 4

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Chuck roast is one of the primal and most common cuts of beef.

It is cut from the chuck section or known as the top part of the cattle’s shoulder.

Chuck roast is prized for its perfect marbling fat and a tough texture that is ideal for any slow-cooking recipe like roasting, stewing, or making soup.

Therefore, using a chuck roast for your vegetable soup will be a proper choice that no one can deny.

2. Bone-in/ boneless short ribs

Beef Chuck Short Rib Bone-In Pasture Raised Step 4

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You can also use bone-in or boneless short ribs for vegetable soups.

The boneless short ribs are actually taken from the chuck cut, while the bone-in ribs are cut from the actual rib cage of the animal.

Either can work because they have a tough texture and flavorful taste.

However, bone-in short ribs are more expensive but more delicious so they are worth considering.

3. Sirloin steak

Beef Loin Top Sirloin Steak Pasture Raised Step 4

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Sirloin steak is another option for your vegetable soup.

This economical cut of beef is leaner than other aforementioned beef cuts, but it is not too dry, especially when you cook it in a lot of liquid like in a soup recipe.

Sirloin steak is also more tender, so it doesn’t need to be cooked for too long.

4. Shoulder steak

Glatt Kosher Beef Shoulder Steak 2pcs - 1.5lb Pack

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Shoulder steak has also been a good choice for a slow-cooking method.

This shoulder cut’s texture is between tender and tough, making it very versatile, from grilling, pan-searing, roasting, or stewing.

You can brown this cut before braising it so that the flavor is enhanced thanks to the rendered marbling fat, as well as resulting in a more beautiful color dish.

The bottom line

In conclusion, to get the most flavor and richness in your vegetable soup, it is best to opt for a tough cut of beef with an intensely beefy taste.

Don’t worry about the chewy or tough texture because the meat will be tenderized after a long cooking time.

You can try either a chuck roast, short ribs (boneless or bone-in), or a shoulder steak for your next vegetable soup.

Good luck!

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