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
Scale
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.
