Description
A hearty and comforting Vegetable Beef Soup featuring tender stewing beef simmered with fresh vegetables and rich broth, perfect for a cozy fall meal.
Ingredients
Scale
Main 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
Buttery Mushrooms (optional)
- 1 tbsp (15g) butter or oil
- 200g/6oz small mushrooms, quartered or halved
Instructions
- Heat oil and brown beef: Heat 1 tbsp olive oil until very hot in a large, heavy based pot over high heat. Pat beef dry with paper towels and season with salt and pepper. Brown beef aggressively in 2 or 3 batches, adding more oil if needed, then remove each batch into a bowl.
- Sauté aromatics and vegetables: If pot looks dry, add a bit more oil. Add garlic and onion, cooking for 2 minutes. Then add carrot and celery, cooking another 2 minutes or until onion is translucent.
- Add flour and liquids: Stir in the flour, then slowly pour in beef broth while constantly stirring to avoid lumps. Add red wine (or Guinness/stout), water, tomato paste, bay leaves, and dried thyme. Stir well.
- Simmer beef and broth: Return the browned beef to the pot. Cover and adjust heat to medium low so the soup is gently bubbling. Simmer for 1 hour 15 minutes or until the beef is tender.
- Add potatoes and peas: Add potato cubes and frozen peas. Simmer uncovered for a further 20 minutes until potatoes are cooked and tender.
- Prepare buttery mushrooms (optional): Meanwhile, melt butter or heat oil in a skillet over medium high heat. Add mushrooms and cook for 5 minutes until browned. Season with salt and pepper.
- Finish and serve: Add cooked mushrooms to the soup in the last 5 minutes of cooking. Adjust salt and pepper to taste, ladle into bowls, and optionally garnish with parsley. Serve with crusty bread like Cheesy Garlic Bread or Irish Soda Bread.
Notes
- Use stewing or braising beef cuts like chuck or short rib, ideally well-marbled for tenderness.
- Red wine, Guinness, or stout beer add deep flavor; dry full-bodied red wines like Cabernet Sauvignon or Merlot are ideal.
- For a non-alcoholic version, substitute beer or wine with 400g canned crushed tomatoes and 2 tsp Worcestershire sauce.
- The soup tastes even better the next day and keeps for 4 to 5 days in the fridge; it also freezes well.
- Adjust seasoning generously, especially pepper, for enhanced flavor.
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 65 mg
