Description
This hearty Vegetable Beef Soup combines tender stewing beef with fresh vegetables and rich flavors from red wine and herbs. Slow-simmered to perfection, this comforting soup features carrots, celery, peas, potatoes, and sautéed mushrooms, making it an ideal meal for chilly days.
Ingredients
Scale
Beef and Soup Base
- 1.5 tbsp olive oil, separated
- 500g (1 lb) stewing beef, cut into 1.75 cm (2/3 inch) cubes
- 1/2 tsp salt and pepper, divided
- 1 onion, chopped
- 3 garlic cloves, minced (about 1 tbsp)
- 2 celery stalks, cut into 0.8 cm (1/3 inch) slices
- 3 carrots, cut into 0.5 cm (1/5 inch) 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 inch) cubes
Buttery Mushrooms
- 1 tbsp (15 g) butter or oil
- 200 g (6 oz) small mushrooms, quartered or halved
- Salt and pepper to taste
Instructions
- Brown the Beef: Heat 1 tablespoon of olive oil in a large pot over high heat. Brown the stewing beef in batches to ensure an even sear and avoid overcrowding the pan. Once browned, remove the beef and set it aside.
- Sauté Vegetables: In the same pot, add the minced garlic and chopped onion. Sauté until fragrant and translucent. Then, add the sliced celery and carrots, stirring to combine.
- Add Flour and Liquids: Stir in the flour thoroughly to coat the vegetables. Gradually add the beef broth, red wine (or stout/Guinness beer), and water while stirring to avoid lumps. Then add the tomato paste, bay leaves, dried thyme, and browned beef back into the pot.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 1 hour and 15 minutes. This slow simmer allows the beef to become tender and flavors to meld beautifully.
- Add Vegetables: After simmering, stir in the frozen peas, cubed potatoes, and mushrooms. Simmer uncovered for an additional 20 minutes until the potatoes are tender and the flavors are well incorporated.
- Prepare Buttery Mushrooms: While the soup simmers, melt butter or heat oil in a separate skillet. Add the quartered or halved mushrooms and cook over medium heat until they are browned and tender. Season with salt and pepper to taste.
- Finish and Serve: Remove bay leaves from the soup. Add the buttery mushrooms to the soup or serve them on the side. Adjust seasoning with salt and pepper as needed. Serve hot and enjoy your comforting vegetable beef soup.
Notes
- You can substitute dry red wine with stout beer or Guinness for a richer flavor.
- Use low sodium beef broth to better control saltiness.
- For a thicker soup, add more flour when sautéing vegetables or reduce broth slightly.
- Stewing beef is ideal due to its tenderness after slow cooking.
- Adjust vegetable sizes to ensure even cooking.
- Butter adds richness to mushrooms but oil can be used for a lighter option.
- Prep Time: 25 minutes
- Cook Time: 1 hour 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
