Name: 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) low sodium beef broth/stock; 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), cut into 1.5cm / 2/3" cubes; 1 tbsp (15g) butter or oil; 200g/6 oz small mushrooms, quartered or halved

If you’re craving a hearty, soul-warming soup that’s perfect for cooler days, look no further. This Vegetable Beef Soup with Guinness and Mushrooms Recipe combines tender chunks of beef, rich Guinness flavor, and earthy mushrooms that come together in a cozy bowl of comfort. Keep reading—I’m going to walk you through every step so you’ll nail this delicious dinner with ease.

Vegetable Beef Soup - A close-up view of a thick stew filled with several layers of chunky ingredients floating in a rich brown broth. The stew has medium-sized pieces of tender dark brown meat scattered throughout, bright orange carrot pieces, green peas, chunks of light yellow potatoes, and bits of celery, all mixed with small green herb sprinkles on top. The liquid looks smooth and slightly shiny, covering everything evenly. A silver spoon rests inside the bowl from the right edge. The bowl is white, sitting on a white marbled surface. 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 Vegetable Beef Soup with Guinness and Mushrooms Recipe
Top Tip
How to Serve Vegetable Beef Soup with Guinness and Mushrooms Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegetable Beef Soup with Guinness and Mushrooms Recipe

Why You'll Love This Recipe

This soup is like getting a warm hug from your kitchen. I fell in love with it because it brings together so many layers of flavor—Guinness adding that special something, vegetables giving it vibrancy, and beef that just melts apart. It’s simple to make but feels super special when served.

Rich Flavor Profile: The Guinness and mushrooms add a deep, savory richness you don’t get in your typical beef soup.
Tender Beef Every Time: Slow-simmered stewing beef falls apart perfectly, making each bite melt-in-your-mouth delightful.
Simple Ingredients: Uses common pantry staples and fresh veggies, so it’s easy to gather everything without a special trip.
Great for Leftovers: Like many stews, this soup tastes even better the next day, making meal prep a breeze.

Vegetable Beef Soup - The image shows a close-up of a pot filled with thick brown stew, with visible chunks of dark brown meat, light beige potatoes, orange carrots, green peas, beige mushrooms, and pieces of celery floating inside. The stew has a glossy, rich texture with some fresh green herbs sprinkled on top. A silver spoon is partially submerged in the stew, resting near the edge of the pot, which has a white exterior. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Vegetable Beef Soup with Guinness and Mushrooms Recipe really comes down to the combination of ingredients. The beef provides that hearty base, while the Guinness or stout adds a rich maltiness that deepens the broth’s flavor. Mushrooms add earthiness, and the mix of vegetables brings freshness and texture. Let’s break down the key players and what you need to know about each.

Vegetable Beef Soup - Flat lay of fresh cubed stewing beef with marbled fat, whole orange carrots sliced into rounds, bright green celery sticks cut into slices, chopped white onion with delicate layers visible, small brown mushrooms halved showcasing their texture, vibrant green frozen peas still frosty, two golden-yellow potatoes cut into cubes, a small bunch of fresh thyme sprigs with tiny green leaves, and a spoonful of rich red tomato paste with a glossy surface, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Stewing beef: Choose well-marbled cuts like chuck or short ribs for maximum tenderness and flavor after slow cooking.
Guinness or stout: This elevates the broth with a robust, slightly bitter undertone that balances the sweetness of the veggies.
Carrots, celery, onion, and garlic: Classic soup aromatics that build your flavor base, mellowing as they cook.
Potatoes: They soak up the broth and add comforting heartiness—any potato will do, but waxy types hold shape nicely.
Tomato paste: Adds umami depth and a subtle sweetness to round everything out.
Frozen peas: Stirred in at the end for a burst of sweetness and color.
Mushrooms: Optional but recommended—sautéed in butter, they lend an earthy richness that complements the Guinness beautifully.

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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 my favorite things about this Vegetable Beef Soup with Guinness and Mushrooms Recipe is how easy it is to tweak based on what you love or have on hand. Whether you want it spicier, meatier, or with a touch more veggies, you can make it your own.

Variation: Sometimes I swap out the Guinness for a rich dry red wine when I don’t have beer handy. It still delivers that deep flavor punch but with a slightly fruitier twist.
Vegetarian option: Try replacing the beef with mushrooms and adding extra legumes like lentils, then using vegetable broth to get a similar hearty feel.
Seasonal swap: In fall, I like adding chopped parsnips or turnips for a lovely earthy sweetness.

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

Step 1: Brown the Beef Beautifully

Start by heating a tablespoon of olive oil in a heavy-bottomed pot until it’s really hot. This is key to getting a great sear. Pat your beef cubes dry with paper towels—that will help in browning—and season them with salt and pepper. Don’t overcrowd the pot; brown the beef in batches to develop that rich crust. I learned the hard way that crowding the pan steams the meat instead, so this step is worth the extra time.

Step 2: Build Flavor with Veggies and Flour

Once your beef is browned and resting in a bowl, add a little more oil if the pot looks dry, then toss in minced garlic and chopped onions. Cook for about 2 minutes until fragrant and soft. Next, add sliced carrots and celery, cooking for another 2 minutes until the onion is translucent. Now it’s time to stir in flour. This little addition thickens your broth beautifully—make sure to stir constantly to avoid lumps.

Step 3: Add Liquids, Herbs, and Beef for Simmering

Slowly pour in your beef broth while stirring to blend the flour. Then add your Guinness (or red wine), water, tomato paste, bay leaves, and dried thyme. Give everything a good stir before returning the beef to the pot. Cover and lower the heat so the soup simmers gently for about 1 hour and 15 minutes. This slow cook is what turns the beef fork-tender and lets those flavors meld beautifully.

Step 4: Add Potatoes, Peas, and Mushrooms

After the initial simmer, add your cubed potatoes and frozen peas, letting it cook uncovered for another 20 minutes. This is when the potatoes soften just right. If you’re making those buttery mushrooms (which I highly recommend), sauté them separately in butter for about 5 minutes until golden, then stir them in during the last 5 minutes of cooking. They add incredible earthy flavor and texture.

Step 5: Season and Serve

Give the soup a final taste and add salt and plenty of pepper if you like it spicy like me. Ladle into bowls and garnish with chopped fresh parsley for a pop of color and freshness. Serve with crusty bread like cheesy garlic bread or Irish soda bread to mop up every last drop.

Top Tip

Having made this Vegetable Beef Soup with Guinness and Mushrooms Recipe more times than I can count, a few little tricks have made all the difference in getting the tenderest beef and most flavorful broth.

Patience in Browning: Don’t rush browning the beef—wait for the pan to get hot and brown in batches. This caramelization builds flavor from the start.
Flour for Body: Stir the flour into the veggies before adding liquid to avoid clumps. This step thickens the soup and gives it a luscious texture.
Slow Simmering: Keep the heat low and the soup barely bubbling while simmering. High heat will toughen the beef.
Herbs and Seasoning Last: Add salt gradually and season to taste at the end so you don’t over-salt during the long cooking process.

How to Serve Vegetable Beef Soup with Guinness and Mushrooms Recipe

Vegetable Beef Soup - Serving Suggestion

Garnishes

I always top my soup with fresh chopped parsley to brighten the deep, savory flavors. Sometimes a sprinkle of cracked black pepper or a dollop of sour cream adds a nice creamy contrast that’s irresistible. Feel free to get creative with fresh herbs like thyme or chives if you have them on hand.

Side Dishes

Crusty breads are a must here. I particularly love pairing this soup with homemade Irish soda bread or quick cheesy garlic bread—both soak up the broth so well and complement the rich beef flavors perfectly. A simple green salad with vinaigrette adds a refreshing contrast to the hearty soup.

Creative Ways to Present

For a fun twist at gatherings, try serving this soup in mini bread bowls—just hollow out a small round loaf and ladle the soup inside. Garnish with fresh parsley and a swirl of sour cream for an elegant touch. It’s a guaranteed crowd-pleaser and makes your soup feel extra special.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer your leftover Vegetable Beef Soup with Guinness and Mushrooms Recipe into an airtight container and store it in the fridge. I find it keeps well for up to 4 or 5 days, and the flavors actually deepen overnight, making the next day’s meal even better.

Freezing

This soup freezes beautifully. Portion it out into freezer-safe containers or bags, leaving some headroom for expansion. When you’re ready for a cozy dinner, thaw in the fridge overnight and reheat gently on the stove. The texture and taste stay remarkably fresh—even the tender beef keeps its melt-in-your-mouth quality.

Reheating

Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If it’s too thick after refrigeration, add a splash of beef broth or water to loosen it up. Avoid boiling during reheating to keep the beef tender and the flavors balanced.

Frequently Asked Questions:

Can I use a different type of beer instead of Guinness?

Absolutely! While Guinness adds a unique richness, you can substitute with other stouts or dark ales. Just choose something robust but not overly bitter to keep the soup balanced.

Is there a non-alcoholic alternative for the Guinness?

Yes! You can substitute the Guinness with a combination of beef broth, crushed tomatoes, and Worcestershire sauce to mimic its deep, savory flavor without alcohol.

How do I make sure the beef is tender?

The key is browning in batches and then slow simmering on low heat for at least an hour. This breaks down the collagen and makes the beef fall apart tender.

Can I prepare this soup in a slow cooker?

You can! Brown the beef first for best flavor, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until beef is tender.

Final Thoughts

This Vegetable Beef Soup with Guinness and Mushrooms Recipe isn’t just dinner—it’s a warm experience that turns your kitchen into a cozy haven. I’ve made it countless times, and it never fails to impress friends and family with its rich depth and tender beef. Give it a try—you’ll find it’s the kind of recipe you’ll come back to whenever you want that perfect, comforting bowl of homemade goodness.