Description
This Vegetable Beef Soup recipe is a hearty and comforting dish perfect for chilly days. Tender chunks of beef, paired with a medley of vegetables in a rich and flavorful broth, make this soup a complete meal in a bowl. Serve with crusty bread for a satisfying dinner.
Ingredients
Units
Scale
For the Soup:
- 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
- 2 celery stalks, sliced
- 3 carrots, sliced
- 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, cubed
For Buttery Mushrooms (optional):
- 1 tbsp butter or oil
- 200g/6oz small mushrooms, quartered or halved
Instructions
- Heat oil in a pot, brown beef. Pat dry, season, and brown beef in batches. Remove and set aside.
- Cook aromatics. Sauté garlic and onion, then add celery and carrots.
- Add flour and liquids. Stir in flour, beef broth, red wine, water, tomato paste, bay leaves, and thyme. Return beef to pot.
- Simmer. Cover and simmer for 1 hour 15 minutes. Add potatoes, peas, and mushrooms. Simmer until tender.
- Season and serve. Adjust seasoning, garnish with parsley, and serve with bread.
Notes
- Choose well-marbled beef for best results.
- Red wine, Guinness, or stout adds depth of flavor.
- Leftovers taste even better the next day and can be frozen.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg
