Go Back
–+ servings

Vegetable Beef Soup

Please rate us
A robust, comforting vegetable beef soup with tender stewing beef, root vegetables, and a rich broth, perfect for cozy dinners and meal prep.
Print it Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 500 g stewing beef, cut into 1.75 cm cubes Chuck is ideal because it becomes tender when simmered.
  • 1.5 tbsp olive oil Separated; keep 1 tbsp for searing.
  • 1/2 tsp salt Plus extra to finish.
  • 1/2 tsp freshly ground pepper
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 stalks celery, cut into 0.8 cm slices
  • 3 medium carrots, cut into 0.5 cm thick slices
  • 4 tbsp all-purpose flour
  • 2.5 cups low-sodium beef broth or stock Use low-sodium to control salt.
  • 1.5 cups dry red wine, Guinness or stout See variations for no alcohol.
  • 1.5 cups water
  • 2 tbsp tomato paste
  • 2 leaves bay leaves
  • 1 tsp dried thyme
  • 1 cup frozen peas
  • 2 medium potatoes, cut into 1.5 cm cubes
  • 1 tbsp butter or oil (for mushrooms)
  • 200 g small mushrooms, quartered or halved

Method
 

Preparation
  1. Heat 1 tbsp oil in a large pot over high heat until very hot.
  2. Pat the beef dry, season with salt and pepper, and brown in 2–3 batches. Remove beef to a bowl.
  3. If needed, add a touch more oil to the pot. Add garlic and onion; cook for 2 minutes.
  4. Add carrot and celery; cook for another 2 minutes until onion is translucent.
  5. Sprinkle in flour and stir to coat the vegetables. Cook for 1 minute.
  6. Slowly pour in the beef broth while stirring to avoid lumps, scraping browned bits off the bottom.
  7. Add the wine (or stout), water, tomato paste, bay leaves, and thyme. Stir well and return beef to the pot.
Cooking
  1. Cover, reduce heat to medium-low, and simmer for 1 hour 15 minutes until beef is tender.
  2. Meanwhile, sauté mushrooms in 1 tbsp butter or oil until golden, then set aside.
  3. After 1 hour 15 minutes, add potatoes and peas. Simmer uncovered for 20 minutes, adding mushrooms in the last 5 minutes.
  4. Taste and adjust salt and pepper as needed. Ladle into bowls and optionally serve with parsley and crusty bread.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 3gSodium: 700mgFiber: 5gSugar: 3g

Notes

Refrigerate for up to 3-4 days or freeze for up to 3 months. The potatoes may absorb liquid after freezing; consider adding freshly cooked potatoes when reheating.
Tried this recipe?Let us know how it was!