Vegetable Beef Soup with Red Wine and Mushrooms Recipe

Introduction

This hearty Vegetable Beef Soup features tender, fall-apart stewing beef simmered with fresh vegetables in a rich broth. Perfect for chilly days, it’s a comforting meal that’s easy to prepare and deeply satisfying.

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 (about 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 or 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 variety), cut into 1.5 cm (2/3″) cubes
• 1 tbsp (15g) butter or oil
• 200g/6oz small mushrooms, quartered or halved

Instructions

1. Step 1: Heat 1 tablespoon of olive oil in a large, heavy-based pot over high heat until very hot.
2. Step 2: Pat the beef dry with paper towels, then sprinkle with salt and pepper.
3. Step 3: Brown the beef aggressively in 2 or 3 batches, adding more oil if needed. Remove browned beef to a bowl.
4. Step 4: If the pot looks dry, add a little more oil.
5. Step 5: Add the garlic and onion to the pot and cook for 2 minutes.
6. Step 6: Add the carrots and celery, cooking for 2 more minutes until the onion is translucent.
7. Step 7: Stir in the flour, then slowly pour in the beef broth while constantly stirring to avoid lumps.
8. Step 8: Add the beer (or wine), water, tomato paste, bay leaves, and thyme. Stir well. Return the browned beef to the pot.
9. Step 9: Cover the pot and reduce heat to medium-low so it bubbles gently. Simmer for 1 hour and 15 minutes, or until the beef is tender.
10. Step 10: Add the potatoes and peas, simmer uncovered for another 20 minutes. Add the cooked mushrooms during the last 5 minutes of cooking.
11. Step 11: Check that potatoes are cooked and beef is very tender. Adjust salt and pepper to taste.
12. Step 12: Ladle the soup into bowls. Optionally, sprinkle with chopped parsley and serve with crusty bread like Cheesy Garlic Bread or Irish Soda Bread.
13. Step 13 (Optional – Buttery Mushrooms): Melt butter in a skillet over medium-high heat. Add mushrooms and cook for 5 minutes until browned. Season with salt and pepper then add to the soup as directed.

Tips & Variations

• For a richer flavor, use dry red wine or a stout beer as the cooking liquid.
• Patting the beef dry before browning helps achieve better caramelization and taste.
• Feel free to add other root vegetables like parsnips or turnips for extra depth.
• The mushrooms can be sautéed separately for a better texture and added late in cooking to keep their bite.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally. This soup also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this soup?

Stewing beef is ideal because it becomes tender with slow cooking. You can use chuck roast or brisket, but avoid lean cuts that dry out quickly.

What can I substitute if I don’t have beer or wine?

If you prefer not to use alcohol, substitute with an equal amount of additional beef broth and a splash of balsamic vinegar or Worcestershire sauce to add depth.

Vegetable Beef Soup with Red Wine and Mushrooms Recipe

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★★★★★

4.9 from 52 reviews

• Author: Jack
• Total Time: 2 hours
• Yield: 4 servings 1x

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Description

This hearty Vegetable Beef Soup features tender, fall-apart stewing beef simmered with fresh vegetables and flavorful herbs in a rich broth enhanced by red wine or stout. Perfect for a cozy fall meal, this soup combines browned beef, aromatic garlic and onions, carrots, celery, potatoes, peas, and buttery mushrooms, resulting in a comforting and satisfying dish served best with crusty bread.

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Ingredients

Scale 1x2x3x

Beef and Soup Base

• 1.5 tbsp olive oil (divided)
• 500g (1 lb) stewing beef, cut into 1.75 cm (2/3″) cubes
• 1/2 tsp salt and pepper
• 1 onion, chopped
• 3 garlic cloves, minced (about 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 (625 ml) low sodium beef broth/stock
• 1 1/2 cups (375 ml) dry red wine, Guinness beer, or stout
• 1.5 cups (375 ml) water
• 2 tbsp tomato paste
• 2 bay leaves
• 1 tsp dried thyme
• 1 cup frozen peas
• 2 potatoes (any variety), cut into 1.5 cm (2/3″) cubes

Mushrooms

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

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Instructions

1. Heat Oil: Heat 1 tbsp of olive oil in a large, heavy-based pot over high heat until very hot, preparing to brown the beef properly.
2. Prep Beef: Pat the stewing beef cubes dry with paper towels, then season generously with salt and pepper to enhance flavor.
3. Brown Beef: Brown the beef aggressively in two or three batches to avoid overcrowding, adding more oil if necessary. Remove browned beef to a bowl and set aside.
4. Add Oil if Needed: If the pot looks dry after removing beef, add a little more oil to prevent sticking and assist in cooking vegetables.
5. Sauté Aromatics: Add minced garlic and chopped onion to the pot and cook for 2 minutes, stirring occasionally, until fragrant and soft.
6. Add Vegetables: Add sliced carrots and celery, cooking for about 2 minutes or until the onion becomes translucent, enhancing the soup’s flavor base.
7. Add Flour and Broth: Stir in the flour to coat the vegetables, then slowly pour in the beef broth while continuously stirring to avoid lumps and thicken the mixture slightly.
8. Combine Liquids and Seasonings: Add the wine or stout, water, tomato paste, bay leaves, and dried thyme. Stir well to combine all the flavors thoroughly.
9. Return Beef and Simmer: Add the browned beef back into the pot. Cover and reduce heat to medium-low to maintain a gentle simmer. Cook for 1 hour and 15 minutes or until the beef is tender and beginning to fall apart.
10. Add Potatoes and Peas: Stir in the cubed potatoes and frozen peas, simmering uncovered for an additional 20 minutes to cook the potatoes through and thicken the soup slightly.
11. Add Mushrooms: In the last 5 minutes, add the cooked mushrooms to the soup for added texture and flavor.
12. Season to Taste: Adjust the salt and pepper to your preference, with ample pepper recommended for an extra kick.
13. Serve: Ladle the soup into bowls, optionally garnish with chopped parsley, and serve with crusty bread such as cheesy garlic bread or Irish soda bread for a complete meal.
14. Buttery Mushrooms (Optional): Melt butter in a large skillet over medium-high heat, add the quartered or halved mushrooms, and cook for about 5 minutes until browned. Season with salt and pepper and add to the soup at the final step.

Notes

• Patting the beef dry before browning ensures a better sear and deeper flavor.
• The choice of red wine, Guinness, or stout adds distinct richness; use what you prefer or have on hand.
• Simmering gently prevents toughening the beef and helps it become tender.
• Adding potatoes and peas later ensures they stay intact and retain some texture.
• Buttery mushrooms add a delicious umami element; cooking them separately and adding at the end prevents them from getting soggy.
• Serve with crusty bread like quick cheesy garlic bread or Irish soda bread to soak up the flavorful broth.

• Prep Time: 20 minutes
• Cook Time: 1 hour 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Irish

Keywords: Vegetable beef soup, fall apart beef, hearty soup, Irish soup, stew beef soup, beef and vegetable stew, comforting soup