Description
A hearty and comforting Vegetable Beef Soup featuring tender fall-apart stewing beef, fresh vegetables, and a rich broth enhanced by red wine or stout. Perfect for cozy autumn meals, this recipe combines simple ingredients for a flavorful and satisfying dish.
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 the oil: Heat 1 tbsp olive oil until very hot in a large, heavy-based pot over high heat.
- Prepare beef: Pat beef dry with paper towels, then sprinkle with salt and pepper.
- Brown beef: Brown beef aggressively in 2 or 3 batches, adding more oil if needed. Remove browned beef into a bowl.
- Sauté aromatics: If the 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.
- Create roux and add broth: Stir in flour, then slowly pour in beef broth while constantly stirring to avoid lumps.
- Add liquids and seasonings: Add beer, water, tomato paste, bay leaves, and thyme. Stir well.
- Return beef and simmer: Add the beef back into the pot. Cover and adjust heat to medium-low so it bubbles gently. Simmer for 1 hour 15 minutes or until beef is tender.
- Add potatoes and peas: Add potatoes and frozen peas, simmer uncovered for a further 20 minutes.
- Cook mushrooms: In the last 5 minutes, add cooked buttery mushrooms if using.
- Season to taste and serve: Adjust salt and pepper to taste. Ladle into bowls, sprinkle with parsley, and serve with crusty bread if desired.
- Optional buttery mushrooms: Melt butter in a large skillet over medium-high heat. Add mushrooms and cook for 5 minutes until browned. Sprinkle with salt and pepper.
Notes
- Beef: Use any stewing or braising beef, such as chuck or boneless short rib, cut into small pieces. Marbling will enhance flavor and tenderness.
- Red wine, Guinness, or stout: These add incredible flavor. For a non-alcoholic substitute, use a 400g can of crushed tomato and 2 tsp Worcestershire sauce.
- Storage: Soup tastes even better the next day. Keeps for 4 to 5 days in the fridge and freezes well.
- For richer mushroom flavor, cook mushrooms separately in butter and add at the end.
- Serve with crusty bread, cheesy garlic bread, or Irish soda bread for a complete meal.
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg
