Description
Hearty and flavorful Vegetable Beef Soup featuring tender, fall-apart stewing beef, fresh vegetables, and optional buttery mushrooms simmered in a rich broth enhanced with red wine or stout. Perfect for warming up on chilly days and ideal for meal prep with leftovers tasting even better the next day.
Ingredients
Scale
Main Soup 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
Optional Buttery Mushrooms
- 1 tbsp (15g) butter or oil
- 200g/6 oz small mushrooms, quartered or halved
Instructions
- Heat Oil and Brown Beef: Heat 1 tbsp olive oil in a large, heavy-based pot over high heat until very hot. Pat the beef dry with paper towels and season with salt and pepper. Brown the beef aggressively in 2 or 3 batches, adding more oil if needed. Remove browned beef to a bowl.
- Sauté Aromatics and Vegetables: If the pot looks dry, add a touch more oil. Add garlic and chopped onion, cooking for 2 minutes until fragrant. Then add carrot and celery slices and cook for an additional 2 minutes until the onion is translucent.
- Add Flour and Liquids: Stir in the flour to coat the vegetables. Slowly pour in the beef broth while constantly stirring to avoid lumps. Add the red wine (or Guinness stout), water, tomato paste, bay leaves, and dried thyme, stirring well to combine.
- Simmer the Beef Soup: Return the browned beef to the pot. Cover and adjust heat to medium-low so the soup bubbles gently. Simmer for 1 hour and 15 minutes until the beef is tender.
- Add Potatoes, Peas, and Mushrooms: Add the cubed potatoes and frozen peas to the pot. Simmer uncovered for 20 minutes more. In the last 5 minutes, add the buttery mushrooms if using (prepare separately).
- Prepare Buttery Mushrooms (Optional): Melt butter or heat oil in a large skillet over medium-high heat. Add quartered or halved mushrooms and cook for 5 minutes until browned. Season with salt and pepper.
- Final Seasoning and Serve: Check the soup's seasoning, adjusting salt and pepper to taste—adding extra pepper is recommended for a robust flavor. Ladle soup into bowls and optionally sprinkle with parsley. Serve with crusty bread such as Cheesy Garlic Bread or Irish Soda Bread if desired.
Notes
- Beef Selection: Use stewing or braising beef, ideally pre-cut for stewing. Cuts like chuck or boneless short rib work best and should be well-marbled for tenderness and flavor.
- Alcohol Options: Red wine, Guinness, or stout add rich flavor. Dry red wines like Cabernet Sauvignon or Merlot ideal. For a non-alcoholic version, substitute with a 400g can of crushed tomatoes and 2 tsp Worcestershire sauce to emulate flavor complexity.
- Storage: Soup improves in flavor when refrigerated overnight. Keep in fridge for 4 to 5 days. Freezes well for longer storage.
- Serving Suggestions: Serve with crusty breads for a complete meal. Parsley garnish adds freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 75 mg
