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) 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; 1 tbsp (15g) butter or oil; 200g/6oz small mushrooms, quartered or halved

There’s something incredibly comforting about a hearty bowl of Vegetable Beef Soup with Guinness and Mushrooms Recipe—it fills the kitchen with rich aromas and wraps you up in cozy flavors. The deep, malty notes from the Guinness paired with tender beef and earthy mushrooms make this soup truly unforgettable.

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 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

When I first made this Vegetable Beef Soup with Guinness and Mushrooms Recipe, I was hooked immediately. It’s not just any soup—it’s a layered experience with tender, fall-apart beef and a broth that’s so rich you’ll want seconds. Plus, it’s surprisingly easy to pull off.

Deep, Rich Flavor: The Guinness adds this incredible depth and subtle bitterness that enhances every ingredient without overpowering.
Tender Beef That Melts: Slow simmering makes the beef so tender it just falls apart, making each bite luxurious and satisfying.
Full of Vegetables: Carrots, celery, potatoes, peas, and mushrooms give it heartiness and a wholesome texture you can feel good about.
Versatile and Adaptable: With options to swap wine, add mushrooms, or make it vegetarian-friendly, it’s a recipe you can personalize easily.

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

This soup’s magic lies in the balance and quality of its ingredients. Each one contributes either texture, flavor, or both, building layers that make this dish stand out. Here’s what I use and why I love each component:

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: I always pick chuck or short rib with good marbling—it becomes beautifully tender and flavorful when slow-cooked.
Olive oil: For searing the beef and softening vegetables; extra virgin or regular works fine.
Onion and garlic: Base aromas that develop the savory backbone of the soup.
Carrots and celery: Classic soup veggies that add sweetness and crunch.
Flour: To thicken the broth gently and give body to the soup.
Beef broth/stock: The liquid base gives richness; I prefer low sodium so I can control the saltiness.
Guinness beer (or dry red wine/stout): This is the star! The beer adds depth, a hint of bitterness, and complexity that wine or stout can also provide.
Water: To adjust the broth’s consistency and volume.
Tomato paste: Lends subtle sweetness and acidity to balance the flavors.
Bay leaves and thyme: Classic herbs that infuse the broth with warmth and earthiness.
Potatoes: Perfect for heartiness—starchy and filling, they soak up all the tasty broth.
Frozen peas: Added near the end for fresh color and sweetness.
Mushrooms (optional): I love buttery mushrooms for their earthy richness and meaty texture; they’re cooked separately to keep their punch.

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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

I always encourage tweaking this Vegetable Beef Soup with Guinness and Mushrooms Recipe to suit your taste and pantry. Whether it’s swapping Guinness for red wine or adding your favorite herbs, it’s about making this comforting dish your own.

Mushroom lovers’ version: I add buttery sautéed mushrooms at the end for an intense earthy flavor that everyone in my family adores.
Wine substitute: When Guinness isn’t around, a full-bodied dry red wine like Cabernet Sauvignon gives a lovely flavor twist.
Vegetarian twist: Use vegetable broth and plenty of mushrooms, adding smoked paprika for that meaty vibe without the beef.
Make it spicier: A pinch of chili flakes or a splash of hot sauce adds a pleasant warmth if you like a kick.

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

Step 1: Brown that beef to lock in flavor

Heat 1 tablespoon of olive oil in a heavy pot over high heat until just smoking. Pat your beef cubes dry with paper towels—this is key to getting a good sear—and season with salt and pepper. Brown the beef in batches without crowding the pan; don’t rush this, as a nice caramelized crust builds flavor. Once browned, set the beef aside.

Step 2: Sauté your aromatics and veggies

Add a bit more oil if the pot is dry, then toss in the minced garlic and chopped onion. Cook for about 2 minutes until fragrant and translucent. Stir in the sliced carrots and celery, and cook a couple more minutes to soften and develop sweetness.

Step 3: Build your broth with love

Sprinkle the flour over the veggies and stir well—this coats them, helping thicken the soup. Gradually pour in the beef broth while stirring constantly to avoid lumps. Add the Guinness (or your choice of red wine or stout), water, tomato paste, bay leaves, and dried thyme. Stir to combine, then return the browned beef back to the pot.

Step 4: Simmer low and slow for tender beef

Cover the pot, lower the heat so the soup simmers gently, and let it cook for about 1 hour and 15 minutes. This is where the beef starts to soften, becoming tender and juicy. I often use this time to prep other dishes or tidy the kitchen—good things take patience!

Step 5: Add potatoes and peas, finishing touches

Once the beef is tender, add the cubed potatoes and frozen peas. Simmer uncovered for another 20 minutes to let the potatoes cook through and thicken the broth a bit more. If you’re adding buttery mushrooms, toss them in during the last 5 minutes to warm through and keep their texture.

Top Tip

Over the years, I've found a few tricks that really make this Vegetable Beef Soup with Guinness and Mushrooms Recipe shine. These have saved me from soggy veggies and bland broth more times than I can count!

Pat the beef dry: Moisture is the enemy of browning. Always dry your beef well to get that beautiful crust.
Brown in batches: Crowding the pan causes your beef to steam instead of sear, so do it in stages for maximum flavor.
Add flour carefully: Stirring the flour into veggies before adding broth prevents lumps and thickens evenly.
Simmer gently: A slow, gentle simmer is key for tender beef; boiling breaks it down too fast and makes it tough.

How to Serve Vegetable Beef Soup with Guinness and Mushrooms Recipe

Vegetable Beef Soup - Serving Suggestion

Garnishes

I love to sprinkle freshly chopped parsley on top—it adds a bright freshness that contrasts beautifully with the rich broth. Sometimes, a dollop of sour cream or a dusting of cracked black pepper ups the cozy factor even more.

Side Dishes

Crusty bread is a classic pairing—I’m a fan of quick cheesy garlic bread for dunking. On chillier days, a slice of soft Irish soda bread works wonders soaking up every bit of that flavorful broth.

Creative Ways to Present

For special occasions, I’ve served this soup in mini bread bowls—everyone loves the rustic charm and getting to tear into fresh bread. Garnishing with a sprig of thyme or a drizzle of truffle oil adds a lovely touch of sophistication.

Make Ahead and Storage

Storing Leftovers

I keep leftover soup in airtight containers in the fridge, where it stays great for about 4 to 5 days. The flavors actually deepen overnight, so don’t hesitate to make this recipe a day ahead.

Freezing

This soup freezes fabulously. I portion it into freezer-safe containers and it keeps well for up to 3 months. When you’re ready to enjoy, just thaw overnight in the fridge.

Reheating

Reheat gently on the stovetop over medium-low heat so the beef stays tender and veggies don’t get mushy. Stir occasionally until warm throughout. Avoid microwaving for long, which can dry it out.

Frequently Asked Questions:

Can I use another type of beer instead of Guinness?

Absolutely! While Guinness adds a unique malty bitterness, you can substitute with other stouts or porters for a similar depth, or even a dry red wine for a different twist. Avoid light beers, as they lack the richness needed here.

How long does the beef need to simmer to get tender?

Around 1 hour to 1 hour and 15 minutes at a gentle simmer usually does the trick for nice stew meat chunks. Depending on your beef cut, you might need slightly more time. The key is a low simmer and testing for tenderness rather than relying strictly on the clock.

Can I make this soup vegetarian?

Yes! Swap out the beef for hearty vegetables like mushrooms and use vegetable broth instead of beef stock. Adding smoked paprika and a bit of soy sauce can help mimic some of the savory depth. Keep in mind the Guinness will still add robust flavor, so it remains delicious and comforting.

What’s the best way to avoid mushy vegetables in this soup?

Add firm vegetables like potatoes and peas later in the cooking process, typically after the beef has already started tenderizing. Keeping the lid off during the last simmer helps the broth reduce and veggies retain texture. Mushrooms added near the end and cooked separately also keep their bite.

Final Thoughts

This Vegetable Beef Soup with Guinness and Mushrooms Recipe holds a special place in my heart—it reminds me of chilly evenings gathering around the kitchen table, savoring every spoonful. It’s just the kind of recipe I recommend to friends who want something soothing, flavorful, and downright satisfying. Trust me, once you make it your own, it’ll be your go-to comfort food too.