23 Delicious Fall Beef Soup Recipes to Try This Season

As the crisp autumn air sets in and the leaves turn vibrant shades of orange, red, and gold, there’s nothing quite as comforting as a steaming bowl of beef soup.

Fall is the perfect season to embrace hearty, warm dishes that nourish the soul, and beef soup stands out as a versatile favorite.

From classic root vegetable and beef stews to creative twists featuring apple cider, pumpkin, or even a hint of bourbon, there’s a recipe to satisfy every palate.

Whether you’re cooking for family dinners, cozy nights by the fire, or hosting friends for a fall gathering, these 23 fall beef soup recipes will fill your kitchen with enticing aromas and your table with wholesome, flavorful meals.

23 Delicious Fall Beef Soup Recipes to Try This Season

Fall is the perfect time to explore the comforting world of beef soups.

From traditional, hearty stews to inventive, sweet-and-savory blends, these 23 fall beef soup recipes offer something for every taste and occasion.

With seasonal ingredients, aromatic spices, and tender beef, each bowl is a celebration of autumn flavors that warms both the heart and the soul.

Whether you’re seeking a simple weekday meal or an impressive dish for guests, these recipes will keep your kitchen cozy and your family satisfied all season long

earty Autumn Beef and Root Vegetable Soup

This comforting soup is packed with tender beef chunks, earthy root vegetables, and warm fall spices.

Perfect for chilly evenings, it delivers rich flavors and a cozy aroma that fills your kitchen.

Ingredients:

• 1.5 lbs beef stew meat, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 3 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 2 medium potatoes, diced
• 2 celery stalks, sliced
• 1 cup butternut squash, cubed
• 6 cups beef broth
• 1 cup diced tomatoes (canned or fresh)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• Salt and pepper, to taste
• 1 tbsp Worcestershire sauce
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef and brown on all sides, about 5–7 minutes. Remove and set aside.
2. In the same pot, sauté onions and garlic until translucent and fragrant, about 3 minutes.
3. Add carrots, parsnips, potatoes, celery, and butternut squash. Cook for another 5 minutes, stirring occasionally.
4. Return the beef to the pot. Pour in the beef broth and diced tomatoes. Add thyme, rosemary, bay leaves, Worcestershire sauce, salt, and pepper.
5. Bring to a boil, then reduce heat and let it simmer gently for 1.5–2 hours, until beef is tender and vegetables are cooked through.
6. Remove bay leaves. Adjust seasoning if needed. Serve hot, garnished with fresh parsley.

This autumn beef and root vegetable soup is a perfect blend of hearty flavors and seasonal goodness.

Its rich broth and tender meat make it a soul-warming dish for any fall evening.

Pumpkin and Beef Fall Soup

A creamy, flavorful soup that pairs tender beef with the subtle sweetness of pumpkin.

This recipe highlights the essence of fall and brings a unique twist to classic beef soup.

Ingredients:

• 1 lb beef stew meat, cubed
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 cups pumpkin, peeled and cubed
• 2 carrots, sliced
• 2 celery stalks, diced
• 4 cups beef broth
• 1 cup water
• 1 tsp ground cinnamon
• ½ tsp nutmeg
• Salt and pepper, to taste
• ½ cup heavy cream
• Fresh sage leaves, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown the beef on all sides, about 5–6 minutes. Remove and set aside.
2. Sauté onions and garlic in the same pot until fragrant, 2–3 minutes.
3. Add pumpkin, carrots, and celery. Stir for 2–3 minutes.
4. Return beef to the pot, then pour in beef broth and water. Season with cinnamon, nutmeg, salt, and pepper.
5. Bring to a boil, then reduce heat to a simmer. Cover and cook for 1–1.5 hours until beef is tender.
6. Stir in heavy cream, heat through, and adjust seasoning as needed. Serve hot, garnished with chopped sage.

This pumpkin and beef fall soup is creamy, fragrant, and full of autumnal charm.

The combination of tender beef and sweet pumpkin makes every spoonful comforting and memorable.

Spiced Apple and Beef Soup

This unique fall soup combines tender beef with sweet-tart apples and warm spices.

It’s a flavorful, slightly sweet twist on traditional beef soups, perfect for seasonal gatherings.

Ingredients:

• 1.5 lbs beef chuck, cut into cubes
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 apples, peeled and diced (Granny Smith or Honeycrisp)
• 3 carrots, sliced
• 2 celery stalks, sliced
• 6 cups beef broth
• 1 tsp ground cinnamon
• ½ tsp ground allspice
• 2 bay leaves
• Salt and pepper, to taste
• 2 tbsp apple cider vinegar
• Fresh thyme, for garnish

Instructions:

1. Heat olive oil in a large soup pot over medium-high heat. Brown beef cubes on all sides, then remove and set aside.
2. In the same pot, sauté onions and garlic for 2–3 minutes until fragrant.
3. Add carrots, celery, and apples, stirring for 3 minutes.
4. Return beef to the pot, add beef broth, cinnamon, allspice, bay leaves, salt, and pepper. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 1.5–2 hours until beef is tender and flavors meld.
6. Stir in apple cider vinegar. Adjust seasoning if needed. Serve garnished with fresh thyme.

The spiced apple and beef soup is a delightful blend of savory and sweet, capturing the essence of fall.

Its aromatic spices and tender beef make it an unforgettable seasonal treat.

Autumn Mushroom and Beef Soup

This savory fall soup combines tender beef with earthy mushrooms and hearty vegetables.

It’s rich, aromatic, and perfect for cozy nights when you crave something warm and satisfying.

Ingredients:

• 1.5 lbs beef stew meat, cubed
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 cups mushrooms, sliced (cremini or button)
• 2 carrots, diced
• 2 celery stalks, sliced
• 4 cups beef broth
• 1 cup red wine (optional for depth of flavor)
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown the beef cubes on all sides, about 5–7 minutes, then remove and set aside.
2. In the same pot, sauté onions and garlic for 2–3 minutes until fragrant.
3. Add mushrooms, carrots, and celery, cooking for 5 minutes until softened.
4. Return the beef to the pot. Pour in beef broth and red wine, then add thyme, smoked paprika, salt, and pepper.
5. Bring to a boil, then reduce heat to low and simmer for 1.5–2 hours until beef is tender.
6. Adjust seasoning, remove from heat, and garnish with fresh parsley before serving.

This autumn mushroom and beef soup delivers deep, earthy flavors with tender meat and hearty vegetables.

It’s a comforting, elegant dish for any fall evening.

Sweet Potato and Beef Harvest Soup

A vibrant fall soup featuring tender beef, sweet potatoes, and seasonal spices.

The natural sweetness of the potatoes balances perfectly with savory beef, making it a wholesome, warming meal.

Ingredients:

• 1 lb beef stew meat, cubed
• 2 tbsp vegetable oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 large sweet potatoes, peeled and cubed
• 2 carrots, sliced
• 2 celery stalks, chopped
• 5 cups beef broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground cinnamon
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat oil in a large pot over medium-high heat. Brown the beef on all sides for 5–6 minutes, then remove and set aside.
2. Sauté onions and garlic in the same pot for 2–3 minutes until fragrant.
3. Add sweet potatoes, carrots, and celery, stirring for 3–4 minutes.
4. Return beef to the pot, pour in beef broth, and season with cumin, smoked paprika, cinnamon, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 1–1.5 hours until beef is tender and sweet potatoes are soft.
6. Adjust seasoning if needed and serve hot, garnished with fresh cilantro.

This sweet potato and beef harvest soup is rich, hearty, and infused with warm fall spices.

Its balance of sweet and savory flavors makes it an ideal seasonal comfort food.

Autumn Barley and Beef Soup

This rustic soup features tender beef, nutty barley, and a medley of seasonal vegetables.

It’s filling, wholesome, and perfect for cozy fall dinners or meal prep for the week.

Ingredients:

• 1.5 lbs beef stew meat, cubed
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 3 carrots, diced
• 2 celery stalks, sliced
• 1 cup pearl barley, rinsed
• 6 cups beef broth
• 1 tsp dried thyme
• 1 tsp dried oregano
• 2 bay leaves
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large soup pot over medium-high heat. Brown beef cubes on all sides, then remove and set aside.
2. Sauté onions and garlic for 2–3 minutes until fragrant.
3. Add carrots and celery, cooking for 3–4 minutes.
4. Return beef to the pot, add barley, beef broth, thyme, oregano, bay leaves, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 1.5–2 hours until beef and barley are tender.
6. Remove bay leaves, adjust seasoning, and serve garnished with fresh parsley.

This autumn barley and beef soup is wholesome, hearty, and full of seasonal flavors.

Its tender beef and nutty barley make it a filling and satisfying fall meal.

Roasted Root Vegetable and Beef Soup

This fall soup features roasted root vegetables and tender beef in a rich, aromatic broth.

Roasting the vegetables first enhances their natural sweetness, giving the soup a deep, comforting flavor perfect for chilly days.

Ingredients:

• 1.5 lbs beef chuck, cubed
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, chopped
• 2 parsnips, chopped
• 1 small turnip, diced
• 1 small rutabaga, diced
• 6 cups beef broth
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary, chopped
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots, parsnips, turnip, and rutabaga with 1 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. In a large pot, heat the remaining olive oil over medium-high heat. Brown beef cubes on all sides, then remove and set aside.
3. Sauté onions and garlic in the same pot for 2–3 minutes until fragrant.
4. Add roasted vegetables and beef back into the pot. Pour in beef broth and stir in thyme and rosemary.
5. Bring to a boil, reduce heat, and simmer for 1–1.5 hours until beef is tender.
6. Adjust seasoning, remove from heat, and serve garnished with fresh parsley.

The roasted root vegetables add a subtle sweetness and depth to this hearty beef soup, making it a perfect fall comfort dish.

Red Wine and Herb Beef Soup

This elegant soup combines tender beef, seasonal vegetables, and a splash of red wine, creating a rich, savory broth with sophisticated fall flavors.

Ingredients:

• 1.5 lbs beef stew meat, cubed
• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 2 cups mushrooms, sliced
• 4 cups beef broth
• 1 cup red wine
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown the beef cubes on all sides, then remove and set aside.
2. Sauté onions and garlic in the same pot for 2–3 minutes until soft.
3. Add carrots, celery, and mushrooms, cooking for 5 minutes until slightly softened.
4. Return beef to the pot, pour in beef broth and red wine. Add thyme, rosemary, bay leaves, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 1.5–2 hours until beef is tender and flavors meld.
6. Remove bay leaves, adjust seasoning, and serve garnished with fresh parsley.

This red wine and herb beef soup is rich, aromatic, and perfect for fall dinner gatherings.

Its tender beef and savory broth offer a sophisticated twist on classic beef soup.

Butternut Squash and Beef Stew Soup

A creamy, velvety soup that combines tender beef with sweet butternut squash and aromatic herbs.

This comforting dish highlights the best flavors of fall.

Ingredients:

• 1 lb beef stew meat, cubed
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 cups butternut squash, peeled and cubed
• 2 carrots, sliced
• 2 celery stalks, diced
• 4 cups beef broth
• 1 tsp ground nutmeg
• 1 tsp dried thyme
• Salt and pepper, to taste
• ½ cup heavy cream
• Fresh sage, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown beef on all sides, then remove and set aside.
2. Sauté onions and garlic in the same pot for 2–3 minutes until fragrant.
3. Add butternut squash, carrots, and celery, stirring for 3–4 minutes.
4. Return beef to the pot and pour in beef broth. Season with nutmeg, thyme, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 1–1.5 hours until beef is tender and squash is soft.
6. Stir in heavy cream, adjust seasoning, and serve garnished with fresh sage.

The butternut squash adds natural sweetness and creaminess to this beef soup, making it a cozy, heartwarming dish perfect for autumn evenings.

Smoky Chipotle Beef Soup

This bold fall soup combines tender beef with smoky chipotle peppers, hearty vegetables, and a rich, flavorful broth.

It’s perfect for warming up on a crisp autumn day with a little spicy kick.

Ingredients:

• 1.5 lbs beef chuck, cubed
• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, diced
• 1 red bell pepper, chopped
• 1–2 chipotle peppers in adobo sauce, chopped
• 6 cups beef broth
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown the beef cubes on all sides, then remove and set aside.
2. Sauté onions and garlic in the same pot for 2–3 minutes until fragrant.
3. Add carrots, celery, and red bell pepper, cooking for 4–5 minutes until softened.
4. Return beef to the pot, add chipotle peppers, beef broth, smoked paprika, cumin, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 1.5–2 hours until beef is tender.
6. Adjust seasoning and serve garnished with fresh cilantro.

This smoky chipotle beef soup is rich, slightly spicy, and perfect for fall evenings when you want a comforting meal with a kick.

Autumn Chili Beef Soup

A hearty, spicy beef soup with autumn vegetables and chili spices.

It’s a robust, warming dish that captures the essence of fall with bold flavors and tender beef.

Ingredients:

• 1.5 lbs beef stew meat, cubed
• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, sliced
• 1 cup butternut squash, cubed
• 1 can (14 oz) diced tomatoes
• 6 cups beef broth
• 1 tbsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• Salt and pepper, to taste
• Fresh parsley or cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown beef cubes on all sides, then remove and set aside.
2. Sauté onion and garlic for 2–3 minutes until fragrant.
3. Add carrots, celery, and butternut squash, cooking for 3–4 minutes.
4. Return beef to the pot. Stir in diced tomatoes, beef broth, chili powder, cumin, smoked paprika, salt, and pepper.
5. Bring to a boil, reduce heat, and simmer for 1.5–2 hours until beef is tender.
6. Serve hot, garnished with fresh parsley or cilantro.

This autumn chili beef soup is bold, hearty, and warming, making it a perfect choice for chilly fall nights with a spicy, comforting twist.

Paprika and Garlic Beef Soup

This fall soup is infused with smoky paprika and plenty of garlic, bringing out the deep flavors of tender beef and seasonal vegetables.

It’s aromatic, rich, and ideal for cozy dinners.

Ingredients:

• 1.5 lbs beef chuck, cubed
• 2 tbsp olive oil
• 1 onion, diced
• 4 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, diced
• 1 cup potatoes, cubed
• 6 cups beef broth
• 2 tsp smoked paprika
• 1 tsp dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large soup pot over medium-high heat. Brown beef cubes on all sides, then remove and set aside.
2. Sauté onions and garlic for 2–3 minutes until fragrant.
3. Add carrots, celery, and potatoes, cooking for 3–4 minutes.
4. Return beef to the pot, add beef broth, smoked paprika, thyme, salt, and pepper.
5. Bring to a boil, reduce heat, and simmer for 1.5–2 hours until beef and vegetables are tender.
6. Adjust seasoning and serve garnished with fresh parsley.

This paprika and garlic beef soup delivers a smoky, savory, and aromatic flavor profile, making it a perfect fall meal for warming up on chilly evenings.

Gourmet Red Wine and Roasted Garlic Beef Soup

This luxurious fall soup combines tender beef, roasted garlic, and a splash of red wine to create a rich, deeply flavorful broth.

Perfect for special occasions or a cozy weekend dinner.

Ingredients:

• 1.5 lbs beef chuck, cubed
• 2 tbsp olive oil
• 1 head garlic
• 1 large onion, chopped
• 2 carrots, sliced
• 2 celery stalks, diced
• 1 cup parsnips, chopped
• 1 cup red wine
• 6 cups beef broth
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary, chopped
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 25–30 minutes until soft and caramelized.
2. Heat olive oil in a large soup pot over medium-high heat. Brown the beef on all sides, then remove and set aside.
3. Sauté onions, carrots, celery, and parsnips in the same pot for 5 minutes.
4. Squeeze roasted garlic into the pot and stir in beef. Pour in red wine, scraping up any browned bits from the bottom.
5. Add beef broth, thyme, rosemary, salt, and pepper. Bring to a boil, reduce heat, and simmer for 1.5–2 hours until beef is tender.
6. Adjust seasoning and serve garnished with fresh parsley.

This gourmet red wine and roasted garlic beef soup is indulgent and flavorful, perfect for savoring the essence of fall in every rich, aromatic spoonful.

Autumn Vegetable and Beef Consommé

A clear, refined beef soup with tender meat and seasonal vegetables.

This light yet flavorful fall consommé is perfect for elegant dinners or a sophisticated starter.

Ingredients:

• 1 lb beef brisket or chuck, cubed
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, sliced
• 1 small leek, sliced
• 6 cups beef broth
• 1 bay leaf
• ½ tsp fresh thyme leaves
• Salt and pepper, to taste
• Fresh chives, for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown beef cubes on all sides, then remove and set aside.
2. Sauté onion, garlic, carrots, celery, and leek for 3–4 minutes until softened.
3. Return beef to the pot and pour in beef broth. Add bay leaf, thyme, salt, and pepper.
4. Bring to a boil, reduce heat, and simmer gently for 1.5–2 hours.
5. Strain the soup into a clean pot to remove solids, leaving a clear, rich consommé. Adjust seasoning.
6. Serve hot, garnished with fresh chives.

This autumn vegetable and beef consommé is elegant, clear, and packed with subtle fall flavors, ideal for impressing guests or enjoying a refined meal at home.

Roasted Butternut Squash and Beef Bisque

A velvety bisque combining roasted butternut squash, tender beef, and aromatic herbs. It’s smooth, rich, and perfectly captures the flavors of fall in a comforting, gourmet soup.

Ingredients:

• 1 lb beef stew meat, cubed
• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 cups butternut squash, peeled and cubed
• 2 carrots, chopped
• 4 cups beef broth
• ½ cup heavy cream
• 1 tsp fresh thyme leaves
• Salt and pepper, to taste
• Fresh sage, chopped (for garnish)

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash and carrots with 1 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until caramelized.
2. Heat remaining olive oil in a large pot over medium-high heat. Brown beef cubes on all sides, then remove and set aside.
3. Sauté onion and garlic for 2–3 minutes. Add roasted squash and carrots, then return beef to the pot.
4. Pour in beef broth, add thyme, and bring to a boil. Reduce heat and simmer for 1–1.5 hours.
5. Use an immersion blender to puree the soup until smooth. Stir in heavy cream and adjust seasoning.
6. Serve hot, garnished with fresh sage.

This roasted butternut squash and beef bisque is creamy, flavorful, and luxurious, making it the perfect fall soup to impress family or guests.

Apple Cider and Beef Autumn Soup

This fall-inspired soup combines tender beef with the subtle sweetness of apple cider and root vegetables.

It’s a perfect balance of savory and slightly sweet, capturing the essence of autumn.

Ingredients:

• 1.5 lbs beef chuck, cubed
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, sliced
• 2 apples, peeled and cubed (Granny Smith or Honeycrisp)
• 4 cups beef broth
• 2 cups apple cider
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary, chopped
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown beef cubes on all sides, then remove and set aside.
2. Sauté onions and garlic for 2–3 minutes until fragrant.
3. Add carrots, celery, and apples, cooking for 3–4 minutes.
4. Return beef to the pot and pour in beef broth and apple cider. Add thyme, rosemary, salt, and pepper.
5. Bring to a boil, reduce heat, and simmer for 1.5–2 hours until beef is tender.
6. Adjust seasoning and serve hot, garnished with fresh parsley.

This apple cider and beef autumn soup is a delightful combination of sweet and savory flavors, perfect for cozy fall evenings.

Bourbon-Infused Beef and Root Vegetable Soup

A rich and slightly boozy fall soup featuring tender beef, hearty root vegetables, and a splash of bourbon for a warm, complex flavor profile.

Ingredients:

• 1.5 lbs beef stew meat, cubed
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 parsnips, chopped
• 2 celery stalks, sliced
• 4 cups beef broth
• ½ cup bourbon
• 1 tsp fresh thyme leaves
• 1 tsp fresh sage, chopped
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown beef cubes on all sides, then remove and set aside.
2. Sauté onions and garlic for 2–3 minutes until aromatic.
3. Add carrots, parsnips, and celery, cooking for 4–5 minutes.
4. Return beef to the pot, pour in beef broth and bourbon, and add thyme, sage, salt, and pepper.
5. Bring to a boil, reduce heat, and simmer for 1.5–2 hours until beef is tender and flavors meld.
6. Adjust seasoning and serve hot, garnished with fresh parsley.

This bourbon-infused beef and root vegetable soup is hearty, warm, and perfect for fall gatherings, offering a sophisticated twist on classic beef soup.

Roasted Autumn Vegetable and Beef Soup with Sage

This cozy fall soup features tender beef and a medley of roasted autumn vegetables, enhanced with fresh sage and aromatic herbs for a comforting seasonal meal.

Ingredients:

• 1.5 lbs beef chuck, cubed
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 parsnips, chopped
• 1 small butternut squash, cubed
• 4 cups beef broth
• 1 tsp fresh thyme leaves
• 1 tsp fresh sage, chopped
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots, parsnips, and butternut squash with 1 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until caramelized.
2. Heat remaining olive oil in a large pot over medium-high heat. Brown beef cubes on all sides, then remove and set aside.
3. Sauté onions and garlic in the same pot for 2–3 minutes until fragrant.
4. Add roasted vegetables and return beef to the pot. Pour in beef broth and stir in thyme and sage.
5. Bring to a boil, reduce heat, and simmer for 1–1.5 hours until beef is tender.
6. Adjust seasoning and serve hot, garnished with fresh parsley.

This roasted autumn vegetable and beef soup with sage is rich, comforting, and full of fall flavors, perfect for a cozy seasonal meal.

Maple-Glazed Beef and Winter Vegetable Soup

This fall soup features tender beef and hearty winter vegetables, subtly enhanced with a touch of maple syrup for a naturally sweet and savory balance.

Ingredients:

• 1.5 lbs beef stew meat, cubed
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 parsnips, chopped
• 1 small rutabaga, diced
• 1 cup butternut squash, cubed
• 5 cups beef broth
• 2 tbsp pure maple syrup
• 1 tsp fresh thyme leaves
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown beef on all sides, then remove and set aside.
2. Sauté onions and garlic in the same pot for 2–3 minutes until fragrant.
3. Add carrots, parsnips, rutabaga, and butternut squash, cooking for 5 minutes.
4. Return beef to the pot, pour in beef broth, stir in maple syrup and thyme, and season with salt and pepper.
5. Bring to a boil, reduce heat, and simmer for 1.5–2 hours until beef and vegetables are tender.
6. Adjust seasoning and serve garnished with fresh parsley.

The subtle sweetness of maple syrup complements the savory beef and roasted vegetables, making this soup a comforting and festive fall dish.

Spiced Pear and Beef Soup

A unique fall soup that pairs tender beef with sweet, fragrant pears and warming spices, creating a comforting and slightly sweet seasonal delight.

Ingredients:

• 1.5 lbs beef chuck, cubed
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, sliced
• 2 ripe but firm pears, peeled and cubed
• 5 cups beef broth
• 1 tsp cinnamon
• ½ tsp ground allspice
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown beef on all sides, then remove and set aside.
2. Sauté onion and garlic in the same pot for 2–3 minutes.
3. Add carrots, celery, and pears, stirring for 3–4 minutes.
4. Return beef to the pot, pour in beef broth, and add cinnamon, allspice, salt, and pepper.
5. Bring to a boil, reduce heat, and simmer for 1.5–2 hours until beef is tender.
6. Adjust seasoning and serve hot, garnished with fresh parsley.

The spiced pear and beef soup offers a unique combination of savory and sweet flavors, perfect for celebrating the richness of fall ingredients.

Smoky Paprika and Tomato Beef Soup

A bold fall soup featuring tender beef, smoky paprika, and rich tomatoes. It’s hearty, flavorful, and slightly spicy, ideal for chilly autumn evenings.

Ingredients:

• 1.5 lbs beef stew meat, cubed
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 can (14 oz) diced tomatoes
• 6 cups beef broth
• 2 tsp smoked paprika
• 1 tsp cumin
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown beef cubes on all sides, then remove and set aside.
2. Sauté onions and garlic for 2–3 minutes.
3. Add carrots and celery, cooking for 4–5 minutes.
4. Return beef to the pot, add diced tomatoes, beef broth, smoked paprika, cumin, salt, and pepper.
5. Bring to a boil, reduce heat, and simmer for 1.5–2 hours until beef is tender.
6. Adjust seasoning and serve garnished with fresh cilantro.

The smoky paprika and tomato beef soup is hearty and full of bold fall flavors, offering a warming meal for any crisp autumn day.

Caramelized Onion and Beef Soup

This rich fall soup features tender beef simmered with sweet caramelized onions and aromatic herbs, creating a deep, savory flavor perfect for cozy nights.

Ingredients:

• 1.5 lbs beef chuck, cubed
• 2 tbsp olive oil
• 3 large onions, thinly sliced
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, chopped
• 6 cups beef broth
• 1 tsp thyme
• 1 tsp rosemary, chopped
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and cook slowly for 20–25 minutes, stirring frequently, until deep golden brown and caramelized.
2. Add garlic, carrots, and celery, cooking for 3–4 minutes.
3. Increase heat to medium-high and brown beef cubes on all sides.
4. Add beef broth, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1.5–2 hours until beef is tender.
5. Adjust seasoning and serve hot, garnished with fresh parsley.

Caramelized onions bring a sweet, rich depth to this beef soup, making it an indulgent and satisfying fall dish.

Root Beer and Beef Fall Soup

A creative and fun fall soup combining tender beef with root beer, which adds a subtle sweetness and depth to the savory broth, perfect for a family-friendly twist on autumn flavors.

Ingredients:

• 1.5 lbs beef stew meat, cubed
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 cup butternut squash, cubed
• 4 cups beef broth
• 1 cup root beer
• 1 tsp thyme
• 1 tsp rosemary, chopped
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown beef cubes on all sides, then remove and set aside.
2. Sauté onions and garlic for 2–3 minutes until fragrant.
3. Add carrots, celery, and butternut squash, cooking for 4–5 minutes.
4. Return beef to the pot, pour in beef broth and root beer, and stir in thyme, rosemary, salt, and pepper.
5. Bring to a boil, reduce heat, and simmer for 1.5–2 hours until beef and vegetables are tender.
6. Adjust seasoning and serve hot, garnished with fresh parsley.

The root beer adds a subtle sweetness and complexity to this fall beef soup, making it a unique and crowd-pleasing dish for the season.