Vegetable Beef Soup (with fall apart beef!)

<strong>Vegetable Beef Soup (with fall apart beef!)</strong>

Author: Nagi

Prep: 15 minutes

Cook: 1 hour 50 minutes

Total: 2 hours 5 minutes

5 servings


1 ½ tablespoon olive oil, separated

1 pound stewing beef, cut into 2/3-inch cubes (*Note 1)

½ teaspoon salt and pepper

1 onion, chopped

3 garlic, minced (1 tablespoon)

2 stalks of celery, cut into 1/3-inch slices

3 carrots, cut into 1/5-inch-thick slices (halve larger ones)

4 tablespoons flour

2 ½ cups beef broth/stock, low sodium

1 ½ cups dry red wine, Guinness beer or stout (*Note 2)

1 ½ cups water

1 tablespoons tomato paste

2 bay leaves

1 teaspoon dried thyme

1 cup frozen peas

2 potatoes (any), cut into 2/3-inch cubes

Buttery mushrooms (optional)

1 tablespoon butter or oil

6 ounces small mushrooms, quartered or halved


  1. Heat 1 tablespoon oil until very hot in a large, heavy-based pot over high heat.
  2. Pat beef dry with paper towels, then sprinkle with salt and pepper.
  3. Brown beef aggressively in 2 or 3 batches, adding more oil if needed. Remove browned beef into a bowl.
  4. If pot looks dry, add a touch more oil.
  5. Add garlic and onion, cook for 2 minutes.
  6. Add carrot and celery, cook for 2 minutes or until onion is translucent.
  7. Stir in flour, then slowly pour in beef broth while constantly stirring.
  8. Add beer, water, tomato paste, bay leaves and thyme, stir well. Then add the beef back in.
  9. Cover, adjust heat to medium low so it is bubbling gently. Simmer 1 hour 15 minutes or until beef is tender.
  10. Add potatoes and peas, simmer for a further 20 minutes without the lid. Add cooked mushrooms in the last 5 minutes.
  11. The soup is ready when the potatoes are cooked, and beef is very tender.
  12. Adjust salt and pepper to taste (I like lots of pepper in this!).
  13. Ladle into bowls. Sprinkle with parsley and serve with crusty bread if desired.

Instruction for (optional) buttery mushrooms

  1. Melt butter in a large skillet over medium high heat.
  2. Add mushrooms and cook for 5 minutes until browned. Sprinkle with salt and pepper.

Recipe notes:

*Beef: Use any stewing or braising beef, usually sold precut into small pieces ideal for this recipe. Otherwise, get a slow cooking cut like chuck or boneless short rib, then cut the beef into pieces. Look for beef that’s nicely marbled with fat for best results!

*Red Wine, Guinness or stout: Any of these will add incredible extra flavor into this soup broth! I use all three and enjoy them all. If you love Irish Beef Guinness Stew, you’ll know what the Guinness does to add flavor.

  • Red wine – any dry, full bodied red wine. Cabernet sauvignons and merlots are ideal.
  • Guinness beer and stout are dark beers, labelled as such on the cans. You should find these at most liquor stores. Use some, drink some – or tip the whole can in and simmer for longer with the lid off!
  • Nonalcoholic sub – add 14 ounce can of crushed tomato, 2 teaspoon Worcestershire sauce. This will add alternative flavor to compensate.

*Storage: Like stew, it’s even better the next day! Will keep for 4 to 5 days in the fridge. Also freezes perfectly.

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