Vegetable Beef Soup with Guinness and Fall-Apart Tender Beef Recipe

Introduction

This Vegetable Beef Soup is a hearty and comforting dish perfect for chilly days. Tender, fall-apart stewing beef simmers with fresh vegetables in a rich, flavorful broth. It’s an inviting meal that warms both the body and soul.

Ingredients

• 1.5 tbsp olive oil (divided)
• 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 (about 1 tbsp)
• 2 celery stalks, sliced into 0.8 cm (1/3″) pieces
• 3 carrots, sliced 0.5 cm (1/5″) thick, halving larger pieces
• 4 tbsp flour
• 2 1/2 cups (625 ml) beef broth or stock, low sodium
• 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
• 1 tbsp (15g) butter or oil
• 200g (6 oz) small mushrooms, quartered or halved

Instructions

1. Step 1: Heat 1 tablespoon of olive oil in a large, heavy-based pot over high heat until very hot.
2. Step 2: Pat the stewing beef dry with paper towels and season with salt and pepper.
3. Step 3: Brown the beef aggressively in 2 or 3 batches, adding more oil if necessary. Remove the browned beef to a bowl.
4. Step 4: If the pot looks dry, add a bit more oil. Then add the garlic and chopped onion and cook for 2 minutes.
5. Step 5: Add the carrot and celery and cook for 2 minutes more, or until the onion becomes translucent.
6. Step 6: Stir in the flour, then slowly pour in the beef broth while stirring constantly to avoid lumps.
7. Step 7: Add the red wine (or beer), water, tomato paste, bay leaves, and thyme. Stir well and return the browned beef to the pot.
8. Step 8: Cover the pot and reduce the heat to medium-low so the soup bubbles gently. Simmer for 1 hour 15 minutes, until the beef is tender.
9. Step 9: Add the potatoes and frozen peas, then simmer uncovered for another 20 minutes.
10. Step 10: In the last 5 minutes, add the cooked mushrooms. The soup is ready when the potatoes are cooked through and the beef is very tender.
11. Step 11: Adjust salt and pepper to taste. Serve hot, garnished with parsley and accompanied by crusty bread if desired.
12. Optional – Buttery Mushrooms: Melt butter in a skillet over medium-high heat, add mushrooms and cook for 5 minutes until browned. Season with salt and pepper, then stir into the soup before serving.

Tips & Variations

• For richer flavor, use Guinness or stout instead of red wine.
• Feel free to add other vegetables like parsnips or turnips for extra depth.
• Use leftover cooked mushrooms if short on time, adding them at the end just to warm through.
• For a thicker soup, increase the flour slightly or simmer uncovered longer.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally. This soup also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the stewing beef with another cut?

Stewing beef is ideal because it becomes tender with slow cooking, but you can use chuck roast or brisket cut into cubes as alternatives.

Can I make this soup in a slow cooker?

Yes! Brown the beef and sauté the vegetables first, then combine everything in the slow cooker. Cook on low for 6–8 hours or until beef is tender.

Vegetable Beef Soup with Guinness and Fall-Apart Tender Beef Recipe

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★★★★★

4.8 from 74 reviews

• Author: Mariam
• Total Time: 1 hour 55 minutes
• Yield: 4 servings 1x

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Description

This hearty Vegetable Beef Soup features tender, fall-apart stewing beef cooked slowly with an aromatic blend of vegetables, red wine or stout, and herbs. Enhanced with buttery mushrooms and root vegetables, this comforting soup is perfect for chilly days and pairs wonderfully with crusty bread for a fulfilling meal.

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Ingredients

Scale 1x2x3x

Beef and Base

• 1.5 tbsp olive oil (divided)
• 500g/1 lb stewing beef, cut into 1.75cm / 2/3″ cubes
• 1/2 tsp salt and pepper
• 4 tbsp flour
• 2 1/2 cups (625ml) low sodium beef broth/stock
• 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

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 (halve larger ones)
• 2 potatoes (any variety), cut into 1.5cm / 2/3″ cubes
• 1 cup frozen peas
• 200g/6oz small mushrooms, quartered or halved

Buttery Mushroom Topping (optional)

• 1 tbsp (15g) butter or oil
• 200g/6oz small mushrooms, quartered or halved
• Salt and pepper to taste

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Instructions

1. Heat the oil: Heat 1 tbsp olive oil until very hot in a large, heavy-based pot over high heat to prepare for browning the beef.
2. Prepare the beef: Pat the beef cubes dry with paper towels, then season evenly with salt and pepper to enhance flavor and promote browning.
3. Brown the beef: Brown the beef aggressively in 2 or 3 batches, adding more oil if needed, to develop rich flavor and caramelization. Remove browned beef into a separate bowl.
4. Check the pot: If the pot looks dry after removing the beef, add a touch more oil to prevent sticking for the vegetables.
5. Sauté aromatics: Add minced garlic and chopped onion to the pot and cook for 2 minutes until fragrant and slightly softened.
6. Add veggies: Add carrot slices and celery, cooking for 2 minutes more or until the onion becomes translucent, building the soup’s flavor base.
7. Incorporate flour: Stir in flour to thicken the soup base, then slowly pour in beef broth while constantly stirring to avoid lumps.
8. Combine liquids and seasonings: Add beer (or wine), water, tomato paste, bay leaves, and dried thyme. Stir well to combine all flavors.
9. Add beef back: Return the browned beef to the pot, stirring it into the liquid and vegetables.
10. Simmer the soup: Cover the pot and reduce heat to medium-low, letting the soup bubble gently. Simmer for 1 hour 15 minutes or until the beef is tender and beginning to fall apart.
11. Add potatoes and peas: Add diced potatoes and frozen peas to the pot and continue simmering uncovered for another 20 minutes until potatoes are cooked through.
12. Add mushrooms: In the last 5 minutes of simmering, stir in the quartered mushrooms to soften.
13. Adjust seasoning: Taste the soup and add salt and pepper as needed. The recipe favors a generous amount of pepper for an added kick.
14. Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve with crusty bread such as Cheesy Garlic Bread or Irish Soda Bread for a complete meal.
15. Prepare buttery mushrooms (optional): Melt butter in a large skillet over medium-high heat. Add mushrooms and sauté for 5 minutes until browned. Season with salt and pepper, then serve on top of the soup or alongside.

Notes

• Patting the beef dry before browning is essential to achieve a good sear and deeper flavor.
• You can substitute dry red wine with Guinness beer or stout for a richer, deeper taste.
• Low sodium beef broth or stock helps control the salt level in the soup.
• Sautéing the butter mushrooms separately adds a luxurious finishing touch, but is optional.
• Serve with crusty breads like Cheesy Garlic Bread or Irish Soda Bread for a comforting accompaniment.
• Adjust the thickness of the soup by adding more or less broth depending on preference.

• Prep Time: 15 minutes
• Cook Time: 1 hour 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Irish

Keywords: vegetable beef soup, stewing beef soup, Irish beef soup, hearty soup, fall apart beef, comforting soup, slow simmered soup, beef and vegetable soup