Description
This hearty Vegetable Beef Soup combines tender stewing beef with fresh vegetables and a rich broth simmered to perfection. Featuring beef, carrots, celery, potatoes, peas, and savory mushrooms, this comforting dish is ideal for a cozy meal and showcases a flavorful depth thanks to red wine and aromatic herbs.
Ingredients
Scale
Beef and Soup Base
- 1.5 tbsp olive oil, separated
- 500g/1 lb stewing beef, cut into 1.75cm / 2/3″ 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 / 1/3″ slices
- 3 carrots, cut into 0.5 cm / 1/5″ thick slices (halve larger ones)
- 4 tbsp flour
- 2 1/2 cups (625ml) beef broth/stock, low sodium
- 1 1/2 cups (375ml) dry red wine, Guinness beer or stout
- 1.5 cups (375ml) water
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- 1 cup frozen peas
- 2 potatoes (any variety), cut into 1.5cm / 2/3″ cubes
Buttery Mushrooms
- 1 tbsp (15g) butter or oil
- 200g / 6oz small mushrooms, quartered or halved
Instructions
- Brown the Beef: Heat 1 tbsp of olive oil in a large pot over high heat. Add the stewing beef in batches to avoid overcrowding, browning all sides thoroughly. Once browned, remove the beef from the pot and set aside to retain juices and flavor.
- Sauté Aromatics and Vegetables: In the same pot, add the remaining olive oil if needed, then sauté the minced garlic and chopped onion until softened and fragrant. Add the sliced celery and carrots and cook briefly to start softening them.
- Add Flour and Liquids: Stir in 4 tablespoons of flour evenly to coat the vegetables, cooking for a minute to remove the raw flour taste. Gradually add the beef broth, followed by the red wine (or Guinness/stout), and water, stirring constantly to avoid lumps. Mix in the tomato paste, bay leaves, dried thyme, browned beef, and season with salt and pepper.
- Simmer the Soup: Bring the mixture to a gentle boil, then reduce heat to low. Cover the pot and let the soup simmer for 1 hour and 15 minutes, allowing the beef to tenderize and flavors to meld beautifully.
- Add Vegetables and Continue Simmering: Add the frozen peas, cubed potatoes, and quartered mushrooms to the pot. Continue simmering uncovered for another 20 minutes until the potatoes are tender and the peas and mushrooms are cooked through.
- Prepare Buttery Mushrooms: In a separate skillet, melt the butter or heat oil over medium heat. Add the quartered or halved mushrooms and cook until they turn golden brown and develop a rich flavor. Season with salt and pepper to taste.
- Finish and Serve: Adjust the seasoning in the soup with additional salt and pepper if needed. Serve the soup hot, topped with the buttery mushrooms to add texture and depth to the dish.
Notes
- Use stewing beef with some marbling for tender, flavorful results.
- Substitute red wine with Guinness or a similar stout beer to add a deeper richness to the soup.
- Browning the beef in batches helps develop better flavor and prevents steaming.
- Flour helps thicken the soup; stir well to avoid lumps.
- Simmer covered for best tender results; uncover toward the end to cook off excess liquid if needed.
- Buttery mushrooms can be added directly to soup or served on top as garnish.
