If you’re craving a soul-warming bowl of comfort, nothing beats the rich, hearty flavors that come together in the Vegetable Beef Soup with Red Wine and Mushrooms Recipe. This dish is a true celebration of tender, fall-apart beef mingling with garden-fresh vegetables, earthy mushrooms, and the bold depth that red wine brings. Each spoonful offers a beautiful balance between robust savory notes and comforting textures, making it a perfect meal to share on a chilly evening or whenever you want a little cozy magic in your kitchen.
Ingredients You’ll Need
Getting the ingredients right is the secret to making this soup sing. The simple but well-chosen components add layers of flavor, giving you that satisfying richness, freshness, and heartiness that makes this Vegetable Beef Soup with Red Wine and Mushrooms Recipe so unforgettable.
- 1.5 tbsp olive oil (separated): Helps to brown the beef and sauté your veggies to perfection.
- 500g/1 lb stewing beef (cut into 1.75cm cubes): The star of the soup providing tender, melt-in-your-mouth chunks after slow cooking.
- 1/2 tsp salt and pepper: Enhances all the flavors and seasons the meat beautifully.
- 1 onion (chopped): Adds sweetness and depth to the savory broth.
- 3 garlic cloves (minced, about 1 tbsp): Infuses the soup with a subtle pungent warmth.
- 2 celery stalks (cut into 0.8 cm slices): Offers a fresh, slightly crisp texture and earthy flavor.
- 3 carrots (cut into 0.5 cm thick slices, halved if large): Brings natural sweetness and color.
- 4 tbsp flour: Used to thicken the stew for a luscious mouthfeel.
- 2 1/2 cups beef broth/stock (low sodium): Forms the hearty base of your soup.
- 1 1/2 cups dry red wine: Adds complexity and richness, elevating the entire dish.
- 1.5 cups water: Balances the liquids perfectly.
- 2 tbsp tomato paste: Concentrates flavor and enhances color.
- 2 bay leaves: Bring subtle herbal notes that deepen the bouquet.
- 1 tsp dried thyme: Adds fragrant earthiness to the broth.
- 1 cup frozen peas: Pops of sweetness and vibrant color late in cooking.
- 2 potatoes (cut into 1.5 cm cubes): Adds comforting creaminess and bulk to the soup.
- 1 tbsp butter or oil: Used to sauté the mushrooms rich and golden.
- 200g/6oz small mushrooms (quartered or halved): Bring an earthy, umami punch that complements the beef perfectly.
How to Make Vegetable Beef Soup with Red Wine and Mushrooms Recipe
Step 1: Searing the Beef to Lock in Juices
Start by heating a tablespoon of olive oil until it’s really hot in a sturdy pot. Pat your beef cubes dry with paper towels and season generously with salt and pepper. Brown the beef in batches to get that beautiful caramelized crust, which locks in the juices and builds deep flavor. Remove the beef and set it aside once browned.
Step 2: Building the Flavor Base
With the beef out, add a bit more oil if the pot looks dry. Toss in your garlic and chopped onion and cook for about two minutes until fragrant and the onions start to soften. Then add the carrots and celery and cook for another two minutes until the onions turn translucent and the veggies start to mellow.
Step 3: Creating the Rich Broth
Sprinkle the flour over the veggies and stir it in well — this will help thicken the soup later. Slowly pour in the beef broth while stirring constantly to avoid lumps. Add the dry red wine, water, tomato paste, bay leaves, and thyme. Give everything a good stir to combine the flavors before returning the browned beef back to the pot.
Step 4: Simmering to Tender Perfection
Cover the pot and adjust your heat to medium-low so the soup is bubbling gently. Let it simmer for about 1 hour and 15 minutes until the beef is tender and nearly falling apart. This slow simmer is where all the flavors marry and deepen beautifully.
Step 5: Adding Vegetables and Mushrooms
Stir in the potatoes and frozen peas, and cook uncovered for another 20 minutes to soften them perfectly. In the last 5 minutes, sauté the mushrooms in butter or oil until golden and add them to the soup, enhancing every spoonful with their earthy, umami goodness.
Step 6: Final Touches
When the potatoes are tender and beef is fall-apart soft, taste and adjust salt and pepper as needed. Don’t be shy with the pepper—it adds that lovely kick that balances the rich broth. Serve hot, ladled into bowls with fresh parsley sprinkled on top.
How to Serve Vegetable Beef Soup with Red Wine and Mushrooms Recipe
Garnishes
Fresh parsley is always a winner for a bright, herbal lift just before serving. You could also sprinkle some grated Parmesan for an indulgent twist, or add a few chili flakes if you like things with a little heat. These simple garnishes make the soup feel even more special, like a warm hug on a plate.
Side Dishes
Crusty bread is a must-have alongside this soup — it’s perfect for sopping up the rich broth. Try quick cheesy garlic bread or even an easy homemade Irish soda bread, both of which complement the rustic depths of the soup brilliantly. A fresh green salad on the side can add contrast and crunch if you want something lighter.
Creative Ways to Present
For a charming presentation, serve this Vegetable Beef Soup with Red Wine and Mushrooms Recipe in rustic stoneware bowls or even mini cast-iron pots. Top each bowl with a sprig of thyme or a swirl of crème fraîche for an elegant touch. Turning this into a casual dinner party dish? Ladle it into bread bowls for some extra wow factor!
Make Ahead and Storage
Storing Leftovers
This soup keeps really well in the fridge for up to 3 days. Store it in an airtight container to preserve those rich flavors. Because the beef is so tender and the vegetables soft, reheating here is a breeze without losing texture or taste.
Freezing
You can freeze this Vegetable Beef Soup with Red Wine and Mushrooms Recipe without a hitch. Let it cool completely, then portion it out into freezer-safe containers or bags. It’ll stay delicious for up to 3 months, making it a perfect make-ahead meal for busy days or unexpected guests.
Reheating
Reheat gently over medium-low heat on the stove, stirring occasionally until warmed through. Adding a splash of beef broth or water can help if it has thickened too much. The flavors will taste even better the next day, so you’re in for a treat!
FAQs
Can I substitute the red wine with something else?
Absolutely! If you prefer not to use red wine, a good quality stout or Guinness beer works beautifully and adds a similar depth of flavor. For alcohol-free options, use extra beef broth and a splash of grape juice or balsamic vinegar to mimic the acidity and richness.
What cut of beef is best for this soup?
Stewing beef is ideal because it becomes wonderfully tender during the long simmer. Cuts like chuck or brisket, which have good marbling, will break down perfectly for that melt-in-your-mouth texture.
Can I make this soup vegetarian or vegan?
You can make a delicious vegetarian version by skipping the beef and using a hearty vegetable broth instead. For richness, toss in extra mushrooms or add some plant-based meat substitutes. Just omit the red wine or choose one that’s vegan if necessary.
Why add flour during cooking?
Flour helps thicken the soup, giving it a nice body and creamy texture without using cream. It binds the liquids and creates that satisfying velvety soup base that clings to every bite of beef and vegetable.
How do I know when the beef is tender enough?
The beef is ready when it easily breaks apart with a fork and feels soft on your tongue. The slow simmer for over an hour softens the meat beautifully, making this Vegetable Beef Soup with Red Wine and Mushrooms Recipe truly comforting and satisfying.
Final Thoughts
If you’ve been searching for a recipe that delivers warmth, flavor, and the ultimate comfort in a bowl, this Vegetable Beef Soup with Red Wine and Mushrooms Recipe is your new go-to. It’s thoughtfully layered with robust ingredients and hands-on techniques that bring out the best in every component. Trust me, once you try this, it’ll become one of your favorite dishes to cook and share, especially when you want something soothing and special.
Print
Vegetable Beef Soup with Red Wine and Mushrooms Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 50 minutes
- Total Time: 2 hours 5 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Irish
Description
This hearty and comforting Vegetable Beef Soup features fall-apart tender stewing beef simmered with flavorful vegetables, red wine, and aromatic herbs. Perfect for cooler months, this classic soup combines a rich broth with tender potatoes, carrots, celery, peas, and mushrooms for a delicious, wholesome meal.
Ingredients
Beef and Seasoning
- 1.5 tbsp olive oil (separated)
- 500g/1 lb stewing beef, cut into 1.75cm / 2/3″ cubes
- 1/2 tsp salt and pepper
Vegetables
- 1 onion, chopped
- 3 garlic cloves, minced (about 1 tbsp)
- 2 celery sticks, cut into 0.8 cm / 1/3″ slices
- 3 carrots, cut into 0.5 cm / 1/5″ thick slices (halve larger ones)
- 1 cup frozen peas
- 2 potatoes (any), cut into 1.5 cm / 2/3″ cubes
- 200g/6oz small mushrooms, quartered or halved
Liquids and Flavorings
- 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
- 1 tbsp (15g) butter or oil
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 meat.
- Prepare the beef: Pat the stewing beef dry with paper towels, then sprinkle it with salt and pepper to enhance flavor and ensure a good sear.
- Brown the beef: Brown the beef aggressively in 2 or 3 batches, adding more oil if needed to avoid overcrowding. Remove browned beef into a bowl once done to prevent overcooking.
- Check the pot and add oil if needed: If the pot looks dry after removing beef, add a touch more oil to sauté the vegetables properly.
- Sauté garlic and onion: Add minced garlic and chopped onion to the pot and cook for about 2 minutes until fragrant and slightly softened.
- Add carrots and celery: Add the sliced carrots and celery, cooking for another 2 minutes or until the onion turns translucent, enhancing the base flavors.
- Add flour and broth: Stir in the flour to coat the vegetables, then slowly pour in the beef broth while constantly stirring to avoid lumps and thicken the soup slightly.
- Add liquids and seasonings: Pour in the beer (or wine), water, tomato paste, bay leaves, and thyme. Stir well to combine all the ingredients, then add the browned beef back into the pot.
- Simmer the soup: Cover the pot and adjust the heat to medium-low so it bubbles gently. Simmer for 1 hour and 15 minutes or until the beef is very tender and beginning to fall apart.
- Add potatoes and peas: Add the cubed potatoes and frozen peas to the pot. Simmer uncovered for another 20 minutes to cook the potatoes through.
- Cook the mushrooms: In the last 5 minutes of cooking, add the mushrooms to the soup to ensure they stay tender and flavorful.
- Check for doneness: The soup is ready when the potatoes are cooked through and the beef is fall-apart tender, as shown in the accompanying video.
- Season to taste: Adjust salt and pepper to taste, generously adding pepper if desired for that signature spicy kick.
- Serve warm: Ladle the soup into bowls, sprinkle with fresh parsley, and serve with crusty bread such as quick Cheesy Garlic Bread or Irish Soda Bread for a complete meal.
Notes
- Ensure to dry the beef well before browning to achieve a good sear and deeper flavor.
- You can substitute red wine with Guinness or a stout for a richer, malty flavor.
- Cooking the beef in batches helps avoid steaming and promotes better browning.
- Simmering gently is key to tenderizing the beef without drying it out.
- Add mushrooms towards the end to keep their texture intact.
- Adjust seasoning at the end to your preference, especially the pepper.
