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If you’re looking for a hearty, cozy, and utterly satisfying meal, this Vegetable Beef Soup Recipe is a total winner. Combining tender cubes of stewing beef with vibrant vegetables, rich broth, and a touch of deep flavor from red wine or stout, this soup brings both comfort and nutrition to the table. It’s the kind of recipe that warms your soul and fills your kitchen with irresistible aromas, making it perfect for a family dinner or a chilly day treat.
Ingredients You’ll Need
These ingredients are straightforward but each one plays a crucial role in building the texture, taste, and beautiful color of this soup. Simple pantry staples come together effortlessly, yet produce a dish bursting with bold, layered flavors.
- 1.5 tbsp olive oil, separated: For browning the beef and sautéing vegetables, adding richness and depth.
- 500g/1 lb stewing beef, cut into 1.75cm cubes: Choose beef with good marbling for tender, flavorful bites.
- 1/2 tsp salt and pepper: Basic seasoning to enhance every ingredient’s taste.
- 1 onion, chopped: Brings natural sweetness and a savory backbone to the soup.
- 3 garlic cloves, minced (about 1 tbsp): Adds fragrant warmth and a subtle bite.
- 2 celery stalks, sliced 0.8 cm thick: Offers a crisp texture and fresh, aromatic notes.
- 3 carrots, sliced about 0.5 cm thick (halved if large): Sweetness and vibrant color brighten up the stew.
- 4 tbsp flour: Helps thicken the soup for a satisfyingly rich broth.
- 2 1/2 cups (625ml) beef broth/stock, low sodium: The savory liquid base that carries all flavors beautifully.
- 1 1/2 cups (375ml) dry red wine, Guinness beer, or stout: Adds complex depth and a subtle earthy note.
- 1.5 cups (375ml) water: Balances out the liquids for perfect consistency.
- 2 tbsp tomato paste: Delivers a hint of acidity and umami richness.
- 2 bay leaves: Infuse gentle herbal notes throughout the simmering time.
- 1 tsp dried thyme: Earthy and aromatic, thyme complements both beef and veggies.
- 1 cup frozen peas: Pops of sweet freshness added near the end.
- 2 potatoes, cubed 1.5cm: Hearty chunks add creaminess and substance.
- 1 tbsp butter or oil: For sautéing mushrooms, adding silkiness.
- 200g/6oz small mushrooms, quartered or halved: Earthy texture and flavor uplift the stew.
How to Make Vegetable Beef Soup Recipe
Step 1: Brown the Beef and Sauté Vegetables
Heat 1 tablespoon of olive oil in a large pot over high heat. Working in batches, brown the stewing beef until it develops a beautiful caramelized crust. Set the beef aside, then reduce the heat a bit and sauté the onion and garlic until softened and fragrant. Next, add celery and carrots, stirring them around to wake up their flavors and start softening.
Step 2: Build the Soup Base
Sprinkle the flour evenly over the vegetables and stir it in well to form a roux-like coating. This step is key for thickening the soup later. Gradually pour in the beef broth, red wine (or stout/Guinness if you prefer), and water while stirring, ensuring no lumps form. Stir in tomato paste along with bay leaves and dried thyme, creating a beautiful, savory mixture. Return the beef cubes back into the pot and bring everything to a simmer.
Step 3: Simmer for Flavor
Cover the pot with a lid and let the soup gently simmer for about 1 hour and 15 minutes. This slow cooking breaks down the beef fibers, making the meat tender and infusing the vegetables with rich, meaty goodness.
Step 4: Add Vegetables and Mushrooms
Once the long simmer is done, add the frozen peas, cubed potatoes, and sautéed mushrooms. Simmer everything uncovered for an additional 20 minutes so the potatoes cook through and the peas stay nice and bright.
Step 5: Sauté Mushrooms Separately
While the soup simmers, melt butter or heat oil in a separate skillet over medium heat. Add the mushrooms and cook until golden brown and caramelized, seasoning lightly with salt and pepper. This adds an extra layer of texture and earthy flavor before mixing them into the soup.
Step 6: Final Seasoning and Serve
Give your soup a taste and adjust salt and pepper as needed to make the flavors sing. Remove the bay leaves before ladling into bowls, ready to enjoy!
How to Serve Vegetable Beef Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley or a tiny drizzle of good-quality olive oil on top amps up freshness and visual appeal, bringing a lovely green contrast to the hearty colors in the soup.
Side Dishes
Pair with crusty bread or buttery garlic rolls to soak up every last drop of the broth. A simple green salad with bright vinaigrette also complements this comfort dish nicely by balancing its richness.
Creative Ways to Present
For an inviting presentation, serve the soup in rustic stoneware bowls with a dollop of sour cream or crème fraîche on top. You could also ladle it into small bread bowls for a charming twist that’s perfect for entertaining guests.
Make Ahead and Storage
Storing Leftovers
Your Vegetable Beef Soup Recipe keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors often deepen and taste even better the next day, making this a perfect make-ahead meal.
Freezing
This soup freezes very well. Let it cool completely before transferring to freezer-safe containers, and it will keep for up to 3 months. Just be sure to leave some space for expansion when freezing.
Reheating
Reheat gently in a pot over medium-low heat, stirring occasionally. Adding a splash of broth or water can help if the soup has thickened too much. Avoid boiling vigorously to keep the beef tender and the vegetables intact.
FAQs
Can I use other types of meat for this soup?
Absolutely! While stewing beef provides rich texture and flavor, you can substitute with lamb, venison, or even cubed chicken thighs for a different twist, although cooking times may vary.
Is it okay to skip the wine or stout?
Yes, you can replace it with extra beef broth or water if you prefer a milder flavor. The wine or stout adds complexity, but the soup will still be delicious without it.
Can this soup be made in a slow cooker?
Definitely! Brown the beef and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.
What’s the best way to thicken the soup if it’s too thin?
Mix a little flour or cornstarch with cold water to make a slurry and stir it into the simmering soup. Let it cook for a few more minutes until thickened to your liking.
Are there variations for more vegetables?
Feel free to add your favorites like green beans, corn, zucchini, or bell peppers. Just add them toward the end of cooking depending on how tender you want them.
Final Thoughts
This Vegetable Beef Soup Recipe truly hits all the right notes when you want something both comforting and full of character. It’s a joy to prepare, filled with wholesome ingredients, and perfect for sharing with loved ones. I can’t wait for you to try it and enjoy all the warm, hearty goodness it brings to your table.
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Vegetable Beef Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 50 minutes
- Total Time: 2 hours 5 minutes
- Yield: 5 to 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and flavorful Vegetable Beef Soup featuring tender stewing beef, a medley of fresh vegetables, and a rich broth simmered with red wine and herbs. Perfect for a comforting meal, this soup combines savory ingredients and wholesome vegetables for a satisfying, nutritious dish.
Ingredients
Meat and Seasonings
- 500g/1 lb stewing beef, cut into 1.75cm / 2/3″ cubes
- 1/2 tsp salt and pepper
- 1/2 tsp salt and pepper for mushroom seasoning
Vegetables
- 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 (halved if large)
- 1 cup frozen peas
- 2 potatoes (any kind), cut into 1.5 cm / 2/3″ cubes
- 200g/6 oz small mushrooms, quartered or halved
Liquids and Fats
- 1.5 tbsp olive oil, divided
- 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
- 1 tbsp (15g) butter or oil
Herbs and Spices
- 2 bay leaves
- 1 tsp dried thyme
Instructions
- Brown the beef: Heat 1 tablespoon of olive oil in a large pot over high heat. Brown the stewing beef in batches to avoid overcrowding and ensure even searing. Once browned, remove the beef and set aside.
- Sauté vegetables: In the same pot, sauté minced garlic and chopped onion until fragrant and translucent. Add sliced celery and carrots, cooking for a few minutes until slightly softened.
- Thicken and combine: Stir in the flour to coat the vegetables and cook for a minute to remove the raw flour taste. Then gradually add the beef broth, red wine (or stout/Guinness), water, tomato paste, bay leaves, dried thyme, and the browned beef back into the pot.
- Simmer soup: Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer gently for 1 hour and 15 minutes until the beef is tender and flavors meld.
- Add remaining vegetables: Stir in frozen peas, cubed potatoes, and mushrooms. Continue to simmer the soup uncovered for an additional 20 minutes or until the potatoes and mushrooms are cooked through.
- Brown mushrooms: While the soup simmers, melt butter or oil in a pan over medium heat. Add the mushrooms and cook until browned. Season the mushrooms with salt and pepper.
- Finish and season: Add the browned mushrooms to the soup, adjust salt and pepper seasoning as needed, and serve hot.
Notes
- Use a good quality stewing beef for tender and flavorful meat.
- If preferred, replace the red wine with stout or Guinness for a richer flavor.
- Adjust the amount of salt according to your broth’s sodium content.
- This soup tastes even better the next day as the flavors meld together.
- For a thicker soup, you can add a bit more flour or reduce the liquid slightly during simmering.
