Description
This Vegetable Beef Soup recipe yields a hearty and comforting dish, featuring tender chunks of beef in a rich, flavorful broth with an array of vegetables. Perfect for chilly evenings or to warm up during the fall and winter seasons.
Ingredients
Units
Scale
Main Soup
- 1.5 tbsp olive oil, separated
- 500g/1 lb stewing beef, cut into 1.75cm / 2/3″ cubes (Note 1)
- 1/2 tsp salt and pepper
- 1 onion, chopped
- 3 garlic, minced (1 tbsp)
- 2 celery, 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 (625ml) beef broth/stock, low sodium
- 1 1/2 cups (375ml) dry red wine, Guinness beer or stout (Note 2)
- 1.5 cups (375ml) water
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- 1 cup frozen peas
- 2 potatoes (any), cut into 1.5cm / 2/3″ cubes
Buttery Mushrooms (optional)
- 1 tbsp (15g) butter or oil
- 200g/ 6oz small mushrooms, quartered or halved
Instructions
- Main Soup: Heat 1 tbsp oil in a large pot over high heat. Brown beef in batches, set aside. Sauté garlic and onion. Add celery and carrot. Stir in flour, then add broth, wine, water, tomato paste, bay leaves, thyme, and beef. Simmer covered for 1 hr 15 min. Add peas, potatoes, and mushrooms; simmer for 20 min. Adjust seasoning.
- Buttery Mushrooms: Melt butter, add mushrooms, cook until browned. Season with salt and pepper.
Notes
- Choose well-marbled beef for best results.
- Red Wine, Guinness, or Stout add great flavor.
- Leftovers can be stored in the fridge for 4-5 days or frozen.
Nutrition
- Serving Size: 1 serving
- Calories: 385 kcal
- Sugar: 7g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 78mg
