Name: Hearty Vegetable Beef Soup with Guinness and Mushrooms Recipe
Prep time: 15 min
Cook time: 1 h 50 min
Total time: 2 h 5 min
Cuisine: Irish
Ingredients: 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 (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 thyme, dried; 1 cup frozen peas; 2 potatoes, cut into 1.5cm / 2/3" cubes; 1 tbsp (15g) butter or oil; 200g/6oz small mushrooms, quartered or halved

There’s something incredibly comforting about a slow-simmered soup that fills your kitchen with rich, hearty aromas. This Hearty Vegetable Beef Soup with Guinness and Mushrooms Recipe brings together tender chunks of beef, earthy mushrooms, and the deep flavor of Guinness beer for a meal that’s both satisfying and soul-soothing.

The image shows a close-up of a bowl filled with beef stew. The dish has chunks of dark brown beef, bright orange carrot pieces, light yellow potato cubes, green peas, and small pieces of celery in a thick brown broth. The ingredients look cooked and tender, with some chopped green herbs sprinkled on top. The bowl is white and placed on a white marbled surface, and a metal spoon is partially visible on the right side. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hearty Vegetable Beef Soup with Guinness and Mushrooms Recipe
Top Tip
How to Serve Hearty Vegetable Beef Soup with Guinness and Mushrooms Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hearty Vegetable Beef Soup with Guinness and Mushrooms Recipe

Why You'll Love This Recipe

This soup is one of my all-time favorites because it hits that perfect balance between robust beef flavor and fresh veggies, all elevated by the subtle bitterness of Guinness. It’s the kind of dish that feels like a warm hug in a bowl—and makes your kitchen smell incredible while it cooks.

Comforting and Flavorful: Slow-simmered beef becomes fall-apart tender, soaking up the rich broth for deep flavor.
Guinness Magic: The beer adds a unique, malty dimension that you just can’t get from regular broth or red wine alone.
Veggie-Packed: Carrots, celery, potatoes, peas, and mushrooms turn this into a balanced, hearty meal that feels wholesome.
Make-Ahead Friendly: This soup tastes even better the next day and freezes beautifully for busy weeknights.

The image shows a close-up of a thick stew in a white pot, filled with multiple layers of chunky ingredients. The top layer has small pieces of browned meat, sliced mushrooms, orange carrot chunks, small green peas, and cubed light yellow potatoes, all mixed into a rich, dark brown broth. The texture of the stew looks smooth and slightly shiny, with bits of herbs sprinkled on the surface. A silver spoon is partially submerged inside the pot, which sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Hearty Vegetable Beef Soup with Guinness and Mushrooms Recipe plays a special role—whether it’s adding texture, flavor, or richness. Here’s a quick rundown on why these ingredients shine together and a few shopping tips to make prep easier.

Flat lay of a medium bowl of cubed stewing beef, one whole chopped onion, three garlic cloves minced in a small heap, two celery stalks sliced thin, three sliced carrots with some halves, two medium potatoes cubed, a small pile of frozen peas, a tablespoon of tomato paste in a small dish, a few bay leaves and a pinch of dried thyme scattered nearby, a small bowl of flour, a bottle of red wine beside a bottle of dark stout beer, and a pat of butter with a handful of quartered small mushrooms placed elegantly, all arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Stewing Beef: Chuck or short rib with good marbling is best for tender, juicy beef that melts in your mouth after slow cooking.
Olive Oil: For browning the beef and sautéing veggies—adds a lovely fruitiness.
Onion and Garlic: Aromatics that build the flavor base, fragrant and essential.
Celery and Carrots: Classic flavor combos that add sweetness and crunch.
Flour: Helps thicken the soup into a luscious broth, creating great mouthfeel.
Beef Broth: Use low sodium to control salt levels and layer flavor without overpowering.
Guinness (or Red Wine/Stout): The star ingredient that adds deep malty notes and complexity.
Water: Keeps the broth balanced and light enough to enjoy bowls full.
Tomato Paste: Adds richness and a touch of acidity to brighten the flavors.
Bay Leaves and Thyme: Classic herbs that infuse warmth and depth to the soup.
Frozen Peas: Stirred in at the end for a pop of color and gentle sweetness.
Potatoes: Give the soup body and soak up all those amazing flavors.
Mushrooms (optional but recommended): Sautéed in butter, they bring an earthy, umami punch that's hard to beat.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of this Hearty Vegetable Beef Soup with Guinness and Mushrooms Recipe is how easy it is to customize. Over the years, I’ve tried it with different veggies and even swapped the Guinness for other liquids depending on what I have on hand.

Variation: I once added parsnips and turnips for extra earthiness—it gave the soup a subtle sweetness that balanced the bitter Guinness beautifully.
For a Vegetarian Version: Skip the beef altogether, use vegetable broth, and double up on mushrooms and potatoes for heartiness.
Spice it Up: Add a pinch of smoked paprika or a dash of cayenne if you like a little kick.
Make it Gluten-Free: Use cornstarch or a gluten-free flour mix instead of regular flour.

Step-by-Step: How I Make Hearty Vegetable Beef Soup with Guinness and Mushrooms Recipe

Step 1: Sear the Beef For Maximum Flavor

First, dry your beef cubes really well with a paper towel—this is key to getting a good sear. Heat 1 tablespoon of olive oil in a large heavy pot on high until it’s shimmering. Add the beef in batches so they don’t stew in their own juices. Brown each batch until you get a deep, rich crust. This caramelization adds incredible depth to your soup, so don’t rush it. Once browned, remove the beef and set it aside.

Step 2: Build the Flavor Base

In the same pot, add garlic and chopped onion—cook them for about 2 minutes until fragrant and softened. Then toss in the sliced carrots and celery, cooking for another couple of minutes until the onions turn translucent. This combo creates the perfect aromatic base for your soup.

Step 3: Create a Rich Broth and Simmer

Sprinkle the flour over the veggies and stir it in well—this will thicken the soup later. Slowly pour in the beef broth while stirring constantly to avoid lumps. Then add the Guinness, water, tomato paste, bay leaves, and thyme. Give it a good stir before adding the browned beef back to the pot. Cover the pot, lower the heat to a gentle simmer, and let everything cook for about 1 hour and 15 minutes. You’re looking for that fall-apart tender beef that practically melts in your mouth.

Step 4: Add Veggies and Finish Cooking

Once the beef is almost there, toss in your potatoes and frozen peas. Continue simmering uncovered for around 20 more minutes to let the potatoes cook through. In the last 5 minutes, stir in your buttery mushrooms if you’re using them—the sautéed mushrooms add a rich earthiness that elevates the soup.

Top Tip

Over the years, making this Hearty Vegetable Beef Soup with Guinness and Mushrooms Recipe has taught me a few tricks to getting that perfect deep flavor and tender texture every time.

Pat the Beef Dry: Moisture is the enemy of a good sear, so dry your beef well before browning.
Slow Simmer: Don’t rush the simmering step—it’s what makes the beef wonderfully tender and the broth so rich.
Deglaze Wisely: Adding the Guinness to deglaze the pot lifts all those browned bits stuck to the bottom and amps up the flavor.
Season Last: Add salt and pepper towards the end because flavors intensify during cooking—you can always adjust.

How to Serve Hearty Vegetable Beef Soup with Guinness and Mushrooms Recipe

vegetable beef soup - Serving Suggestion

Garnishes

I usually sprinkle fresh chopped parsley on top for brightness and a splash of color. A grind of black pepper never hurts, and sometimes I like a dollop of sour cream stirred in for extra richness on chillier days.

Side Dishes

This soup pairs perfectly with crusty bread to soak up every bit of that flavorful broth. I’ve had great success serving it alongside a quick cheesy garlic bread or, for an authentic touch, a simple Irish soda bread.

Creative Ways to Present

For a cozy dinner party, I like serving the soup in mini cast-iron pots with freshly baked rolls on the side. It adds a rustic, charming vibe that your guests will remember. For kids, try adding fun-shaped crackers or letting them garnish with cheddar cheese.

Make Ahead and Storage

Storing Leftovers

After it cools, I transfer the soup to airtight containers and refrigerate. It keeps well for up to 4-5 days. The flavors deepen overnight, so leftovers taste even better than the first day.

Freezing

I’ve frozen this soup multiple times in portioned containers. Just defrost overnight in the fridge, and it reheats like a charm without losing its texture or flavor. It’s a lifesaver for busy weeks.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking. If it’s too thick, add a splash of water or broth to loosen the consistency. Microwave works fine too, but stirring halfway through helps it heat evenly.

Frequently Asked Questions:

Can I use a different beer or wine for this soup?

Absolutely! While Guinness adds a unique malty richness, you can substitute with a dry red wine like Cabernet Sauvignon or Merlot, or even a stout beer. Each will bring a slightly different character but keep the depth of flavor intact.

How do I make this soup gluten-free?

To make this recipe gluten-free, simply replace the all-purpose flour with cornstarch or a gluten-free flour blend for thickening. Also, ensure the broth and beer or wine you use are gluten-free varieties.

Can I prepare this soup in a slow cooker?

Yes, you can. Brown the beef first to get that caramelized flavor, then transfer everything into the slow cooker. Cook on low for 6 to 8 hours or on high for about 4 hours until the beef is tender and the flavors are well melded.

What’s the best way to thicken the soup if it’s too watery?

If your soup is thinner than you’d like, mix a tablespoon of flour or cornstarch with a little cold water to create a slurry, then stir it into the simmering soup. Cook for a few more minutes until it thickens to your desired consistency.

Final Thoughts

This Hearty Vegetable Beef Soup with Guinness and Mushrooms Recipe is a staple in my kitchen whenever I need something truly comforting and satisfying. It’s perfect for chilly nights and family dinners, delivering layers of flavor that linger long after the last spoonful. I can’t recommend it enough—give it a try, and I promise you’ll be coming back to make it again soon.