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.
Ingredients
Scale
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
Instructions
- 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.
- Prepare the beef: Pat the beef cubes dry with paper towels, then season evenly with salt and pepper to enhance flavor and promote browning.
- 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.
- Check the pot: If the pot looks dry after removing the beef, add a touch more oil to prevent sticking for the vegetables.
- Sauté aromatics: Add minced garlic and chopped onion to the pot and cook for 2 minutes until fragrant and slightly softened.
- Add veggies: Add carrot slices and celery, cooking for 2 minutes more or until the onion becomes translucent, building the soup’s flavor base.
- Incorporate flour: Stir in flour to thicken the soup base, then slowly pour in beef broth while constantly stirring to avoid lumps.
- Combine liquids and seasonings: Add beer (or wine), water, tomato paste, bay leaves, and dried thyme. Stir well to combine all flavors.
- Add beef back: Return the browned beef to the pot, stirring it into the liquid and vegetables.
- 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.
- 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.
- Add mushrooms: In the last 5 minutes of simmering, stir in the quartered mushrooms to soften.
- Adjust seasoning: Taste the soup and add salt and pepper as needed. The recipe favors a generous amount of pepper for an added kick.
- 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.
- 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
