Vegetable Beef Soup (Fall apart beef!)
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 50 mins
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Total Time
2 hrs 5 mins
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Servings
5
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Calories
419 kcal
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Course
Main Course, Soup
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Cuisine
American
Vegetable Beef Soup (Fall apart beef!)
Description
This Vegetable Beef Soup begins by browning stewing beef pieces in oil, building a flavorful crust. Aromatics like onion, garlic, celery, and carrot cook briefly before flour is added to thicken the broth. Beef broth, red wine or stout, water, tomato paste, bay leaves, and thyme combine to create a rich simmering liquid. The beef returns to the pot to cook covered for over an hour until tender.
Potatoes and peas are added later to finish cooking without over-softening, while optional buttery mushrooms contribute an additional savory accent. The soup is seasoned with salt and plenty of black pepper to balance richness. This technique yields a layered broth with tender, flavorful beef that separates easily, complemented by soft vegetables throughout.
This soup is comforting and robust, good as a substantial main dish on cool days. Leftovers develop even more flavor when refrigerated and re-heated. The recipe notes highlight the choice of beef cuts for stewing, alternate alcoholic or non-alcoholic liquids for depth, and ideal wine types for enhancing complexity.
Storage directions confirm the dish keeps well refrigerated for several days and freezes successfully. The option to substitute non-alcoholic ingredients maintains flavor balance for varied preferences.
Ingredients
- 1.5 tbsp olive oil , separated
- 500g/1 lb beef cut into 1.75cm / 2/3" cubes (Note 1, stewing
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 onion , chopped
- 3 garlic , minced (1 tbsp)
- 2 celery , cut into 0.8 cm / 1/3" slices
- 3 carrot cut into 0.5 cm / 1/5" thick slices (halve larger ones
- 4 tbsp flour
- 2 1/2 cups (625ml) beef broth low sodium, or stock
- 1 1/2 cups (375ml) dry red wine Note 2, or Guinness beer or stout
- 1.5 cups (375ml) water
- 2 tbsp tomato paste
- 2 bay leaf
- 1 tsp thyme dried
- 1 cup peas frozen
- 2 potato any), cut into 1.5cm / 2/3" cubes
Buttery mushrooms (optional):
- 1 tbsp (15g) butter or oil
- 200g/ 6oz mushrooms quartered or halved, small
Instructions
- Heat 1 tbsp oil until very hot in a large, heavy based pot over high heat.
- Pat beef dry with paper towels, then sprinkle with salt and pepper.
- Brown beef aggressively in 2 or 3 batches, adding more oil if needed. Remove browned beef into a bowl.
- If pot looks dry, add a touch more oil.
- Add garlic and onion, cook for 2 minutes.
- Add carrot and celery, cook for 2 minutes or until onion is translucent.
- Stir in flour, then slowly pour in beef broth while constantly stirring.
- Add beer, water, tomato paste, bay leaves and thyme, stir well. Then add the beef back in.
- Cover, adjust heat to medium low so it's bubbling gently. Simmer 1 hr 15 min or until beef is pretty tender.
- Add potatoes and peas, simmer for a further 20 minutes without the lid. Add cooked mushrooms in the last 5 minutes.
- The soup is ready when the potatoes are cooked and beef is very tender (see video).
- Adjust salt and pepper to taste (I like lots of pepper in this!).
- Ladle into bowls. Sprinkle with parsley and serve with crusty bread if desired. Try quick Cheesy Garlic Bread or super easy Irish Soda Bread!
Buttery Mushrooms (optional):
- Melt butter in a large skillet over medium high heat. Add mushrooms and cook for 5 minutes until browned. Sprinkle with salt and pepper.
Notes
- Use well-marbled stewing cuts like chuck or short rib, cut into uniform cubes for even cooking.
- Red wine, Guinness, or stout add depth; choose dry full-bodied wines like Cabernet Sauvignon or Merlot for best results.
- For non-alcoholic option, replace beer with crushed tomatoes and Worcestershire sauce for similar flavor richness.
- Soup stores well in the fridge for 4-5 days and freezes without quality loss.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Calories | 419cal | 21% |
| Carbohydrates | 32g | 11% |
| Protein | 28g | 56% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 75mg | 25% |
| Sodium | 473mg | 20% |
| Potassium | 1246mg | 27% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 6590IU | 132% |
| Vitamin C | 28.4mg | 32% |
| Calcium | 87mg | 9% |
| Iron | 6.6mg | 37% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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