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
- 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. 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!).
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.
- 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.
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