Description
A hearty and flavorful Vegetable Beef Soup featuring tender stewing beef simmered with fresh vegetables and aromatic herbs, perfect for a comforting meal in cooler weather.
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 dried thyme
- 1 cup frozen peas
- 2 potatoes (any), 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 prepare beef: Heat 1 tbsp oil until very hot in a large, heavy-based pot over high heat. Pat beef dry with paper towels, then sprinkle with salt and pepper.
- Brown the beef: Brown beef aggressively in 2 or 3 batches, adding more oil if needed. Remove browned beef into a bowl.
- Sauté aromatics: If pot looks dry, add a touch more oil. Add garlic and onion, cook for 2 minutes until fragrant.
- Add vegetables: Add carrot and celery, cook for 2 minutes or until onion is translucent.
- Thicken the base: Stir in flour, then slowly pour in beef broth while constantly stirring to avoid lumps.
- Add liquids and herbs: Add beer, water, tomato paste, bay leaves, and thyme. Stir well, then return beef to the pot.
- Simmer the soup: Cover pot and adjust heat to medium low, allowing it to bubble gently. Simmer for 1 hour 15 minutes or until beef is tender.
- Add potatoes and peas: Add potatoes and peas to the pot, simmer uncovered for a further 20 minutes.
- Cook buttery mushrooms (optional): In a skillet, melt butter over medium-high heat. Add mushrooms and cook for 5 minutes until browned. Season with salt and pepper. Add cooked mushrooms to the soup in the last 5 minutes of cooking.
- Final seasoning and serving: Adjust salt and pepper to taste, ladle soup into bowls, sprinkle with parsley, and serve with crusty bread if desired.
Notes
- Beef: Use stewing or braising beef like chuck or boneless short rib, ideally well-marbled for flavor.
- Liquids: Red wine, Guinness, or stout add rich flavor. For a non-alcoholic substitute, use a 400g can of crushed tomatoes plus 2 tsp Worcestershire sauce.
- Storage: Soup tastes better the next day. Keeps 4-5 days refrigerated and freezes well.
- Mushrooms: Optional but add great richness and texture.
- Serving suggestion: Pair with cheesy garlic bread or Irish soda bread for a complete meal.
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg
