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Vegetable Beef Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 82 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 2 hours 5 minutes
  • Yield: 5 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Description

This hearty Vegetable Beef Soup combines tender stewing beef with a medley of fresh vegetables, simmered slowly in a flavorful broth with red wine and herbs. Perfect for a cozy meal, this recipe features a rich and comforting blend of beef, carrots, celery, mushrooms, potatoes, and peas, enhanced by aromatic thyme and bay leaves. The buttery mushrooms added at the end provide an extra layer of deliciousness.

Ingredients

Main Soup Ingredients

  • 1.5 tbsp olive oil, separated
  • 500g / 1 lb stewing beef, cut into 1.75 cm / 2/3″ cubes
  • 1/2 tsp salt and pepper
  • 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)
  • 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″ cubes

Buttery Mushrooms

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

Instructions

  1. Brown the beef: Heat 1 tbsp of olive oil in a large pot over high heat. In batches, brown the stewing beef cubes until nicely seared on all sides, then set the beef aside to rest.
  2. Sauté vegetables: In the same pot, add the remaining olive oil, then sauté the minced garlic and chopped onion until fragrant and translucent. Next, add the sliced celery and carrots, cooking for a few more minutes.
  3. Thicken and add liquids: Stir in the flour to coat the vegetables evenly, then gradually add the beef broth, red wine (or Guinness/stout), and water while stirring to avoid lumps. Add tomato paste, bay leaves, dried thyme, and the browned beef back into the pot.
  4. Simmer the soup: Bring the mixture to a simmer, cover the pot and let it cook gently for 1 hour 15 minutes, allowing the beef to become tender and the flavors to meld.
  5. Add vegetables: After the initial simmer, add frozen peas, cubed potatoes, and quartered mushrooms to the pot. Continue to simmer uncovered for another 20 minutes until the potatoes are tender and the soup is flavorful. Adjust seasoning with salt and pepper as needed.
  6. Prepare buttery mushrooms: In a separate skillet, melt the butter over medium heat. Add the mushrooms and cook until they are browned and tender. Season them with salt and pepper to taste.
  7. Serve: Ladle the hot soup into bowls and garnish each serving with the buttery mushrooms for added taste and texture.

Notes

  • Use stewing beef or chuck for best tenderness in the soup.
  • The red wine or stout adds depth of flavor; if preferred, substitute with additional beef broth.
  • To reduce sodium, use low sodium beef broth and adjust salt at the end.
  • The soup can be made a day ahead to allow flavors to develop further.
  • Frozen peas should be added toward the end to keep their texture and color bright.
  • For a thicker broth, increase the flour slightly or simmer uncovered longer.

Find it online: https://slsrecipes.com/vegetable-beef-soup-recipe-3/