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
Scale
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.
