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.
Ingredients
Scale
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
Instructions
- 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.
- Prep Beef: Pat the stewing beef cubes dry with paper towels, then season generously with salt and pepper to enhance flavor.
- 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.
- 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.
- Sauté Aromatics: Add minced garlic and chopped onion to the pot and cook for 2 minutes, stirring occasionally, until fragrant and soft.
- Add Vegetables: Add sliced carrots and celery, cooking for about 2 minutes or until the onion becomes translucent, enhancing the soup’s flavor base.
- 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.
- 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.
- 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.
- 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.
- Add Mushrooms: In the last 5 minutes, add the cooked mushrooms to the soup for added texture and flavor.
- Season to Taste: Adjust the salt and pepper to your preference, with ample pepper recommended for an extra kick.
- 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.
- 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
