Vegetable & Beef Soup.
Nothing quite like a tasty beef soup to warm the core after fun in the snow or a Winter hike.
Print Recipe
Ingredients
- 1.5 tbsp olive oil separated
- 500 g stewing beef cut into 1.75cm / 2/3" cubes
- 1/2 tsp salt and pepper
- 2 large onions chopped
- 3 cloves garlic minced (1 tbsp)
- 4 stalks celery cut into 0.8 cm / 1/3″ slices
- 6 carrots cut into 0.5 cm / 1/5″ thick slices (halve larger ones)
- 4 tbsp flour
- 2 1/2 cups beef broth/stock , low sodium (625ml)
- 1 1/2 cups dry red wine, Guinness beer or stout (375ml)
- 1.5 cups water (375ml)
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp thyme dried
- 1 ½ cup frozen peas
- 3 potatoes any, cut into 1.5cm / 2/3″ cubes
- Buttery mushrooms optional
- 1 tbsp 15g butter or oil
- 200 g small mushrooms quartered or halved
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 (Note: 1). 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
- 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.
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
Note 1: I like putting the bay leaves and other herbs into a small sachet to make removing them easier at the end of the cooking.