A hearty Vegetable Beef Soup with melt-in-your-mouth slow cooked chunks of beef, carrots, celery, mushrooms, peas and potato simmered in a herb infused savoury broth. You’ll love how the beef soup broth is slightly thickened so it’s like gravy and has extra depth of flavour from a secret ingredient!
Vegetable Beef Soup
Like Pot Roast, I was never a huge fan of Beef soup because the watery broth they are usually served with just aren’t to my taste.*
And just like with Pot Roast, rather than just banning Beef Soup from my life completely, I just changed it to my taste. For both these recipes, I thicken the broth slightly with flour so they are more like a thinnish gravy.
So THIS chunky Vegetable Beef Soup comes with fall apart chunks of beef, tender vegetables and potatoes in a hearty chowder-like savoury beef broth!
* I’m referring to everyday recipes here, made using store bought beef broth. Beef soup made with homemade broth, like Vietnamese Pho, are out-of-this-world amazing!
Like a stew in soup form (but faster!)
When you see the ingredients for this Vegetable Beef Soup, you’d be forgiven for thinking it was a Beef Stew. The ingredients certainly are similar – because this chunky beef soup is pretty much a Beef Stew in soup form.
It has more vegetables than stew, and it’s faster to make, calling for 1.5 hours of simmering to make the beef fall-apart-tender compared to over 2 hours for Beef Stew.
The secret ingredient in this Beef Soup is red wine, Guinness or other Stout Beer (dark beer). This gives the soup broth a ton of depth of flavour and character – you’ll be amazed! (And if you’ve tried Irish Beef and Guinness Stew, you’ll know what you’re in for )
How to make it
Beef Soup is also made like a beef stew. The key step here is to brown the beef well – aggressively is the term that I use. This adds a ton of flavour to the beef itself and the broth, from the brown bits on the bottom of the pot that dissolves into the broth.
I like to sauté the mushrooms in butter and add them towards the end – but this is optional. Because golden brown buttery mushrooms vs mushrooms just simmered in the broth? There is no contest! (But really, it is optional )
Fall-apart slow cooked beef!
I promised you fall-apart beef, and fall apart beef you shall get. And you will see just how tender the beef is in the recipe video below using the most ridiculous method – chopsticks of all things!!
I know, I know, it’s soooo Asian.
But right at that moment while I was filming, it was the first thought that came to me as the easiest way to show it on camera! I mean, how else can I pry a piece of beef apart using one hand??
What to serve this with
There’s a ton of veggies in this soup, and you could add even more. Green beans would be ideal, but they were extortionately overpriced on the day I shot this and I just couldn’t do it.
So it’s an ideal meal-in-a bowl that doesn’t need anything more. But I’m pretty sure no one would say no to a side of quick Cheesy Garlic Bread!!! ~ Nagi x
Watch how to make it
Vegetable Beef Soup
Recipe VIDEO above. Melt-in-your-mouth chunks of beef, vegetables and potato in a hearty herb infused broth. You’ll love how the soup broth is slightly thickened and the extra flavour the wine or beer adds to the soup (the secret ingredient!). 20 minutes active cook/prep.
- 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 thyme dried
- 1 cup frozen peas
- 2 potatoes ((any), cut into 1.5cm / 2/3″ cubes)
Buttery mushrooms (optional):
- 1 tbsp (15g) butter or oil
- 200 g / 6 oz small mushrooms (, quartered or halved)
- 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.
- 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!).
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.
1. Beef – Use any stewing or braising beef, usually sold pre cut 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!
2. Red Wine, Guinness or Stout – will add incredible extra flavour into this soup broth! I use all 3, and enjoy them all. If you love Irish Beef Guinness Stew, you’ll know what the Guinness does to add flavour.
- Red wine – any dry, full bodied red wine. Cab Sauv 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 an simmer for longer with the lid off!
- Non alcoholic sub – add 400g/14 oz can of crushed tomato, 2 tsp Worcestershire sauce. This will add alternative flavour to compensate.
3. Storage – Like stew, it’s even better the next day! Will keep for 4 to 5 days in the fridge. Also freezes perfectly.
4. Nutrition per serving.
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