Name: Vegetable Beef Soup
Prep time: 15 min
Cook time: 1 h 35 min
Total time: 1 h 50 min
Cuisine: American / Classic
Ingredients: 1½ tbsp olive oil, divided; 500 g (1 lb) stewing beef, cut into ~1¾ cm (2/3″) cubes; ½ tsp salt and freshly ground black pepper, plus more to taste; 1 onion, chopped; 3 garlic cloves, minced (≈1 tbsp); 2 celery stalks, sliced ~0.8 cm thick; 3 carrots, sliced ~0.5 cm thick (halve larger ones); 4 tbsp all‑purpose flour; 2½ cups (625 ml) low‑sodium beef broth; 1½ cups (375 ml) dry red wine, Guinness, or stout; 1½ cups (375 ml) water; 2 tbsp tomato paste; 2 bay leaves; 1 tsp dried thyme; 1 cup frozen peas; 2 potatoes, cubed ~1½ cm (2/3″); 1 tbsp butter or oil; 200 g (6 oz) mushrooms, quartered or halved

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Short Description

A hearty, comforting soup filled with tender beef cubes, seasonal vegetables, and rich broth—perfectly balanced flavors and textures in every spoonful.

Why You’ll Love This Recipe

Tender, deeply flavored stewing beef paired with crisp-tender vegetables
Rich broth developed from beef stock, red wine (or beer), and tomato paste
One-pot comfort that’s easy to prep and a crowd-pleaser
Optional buttery mushrooms elevate the dish with savory umami

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1½ tbsp olive oil, divided
500 g (1 lb) stewing beef, cut into 1.75 cm (2/3″) cubes
½ tsp salt and freshly ground black pepper, plus more to taste
1 onion, chopped
3 garlic cloves, minced (about 1 tbsp)
2 celery stalks, sliced about 0.8 cm (1/3″) thick
3 carrots, sliced about 0.5 cm (1/5″) thick (halve larger ones)
4 tbsp all-purpose flour
2½ cups (625 ml) low-sodium beef broth or stock
1½ cups (375 ml) dry red wine, Guinness beer, or stout
1½ cups (375 ml) water
2 tbsp tomato paste
2 bay leaves
1 tsp dried thyme
1 cup frozen peas
2 potatoes (any kind), cubed about 1.5 cm (2/3″)
Optional buttery mushrooms:
- 1 tbsp butter or oil
- 200 g (6 oz) small mushrooms, quartered or halved

Directions

Brown the beef: Heat 1 tbsp olive oil in a heavy-based pot over high heat until very hot. Pat beef dry, season with salt and pepper, and brown aggressively in batches. Remove the beef to a bowl. Add more oil if needed.
Sweat the aromatics: Add remaining oil if pot is dry. Add garlic and onion; cook ~2 minutes. Then add carrot and celery; cook ~2 minutes more until onion is translucent.
Build the base: Stir in flour, then slowly pour in beef broth while stirring continuously to avoid lumps.
Add liquids and beef: Stir in wine (or beer), water, tomato paste, bay leaves, and thyme. Mix well, then return beef to pot.
Simmer gently: Cover pot, reduce heat to medium-low to maintain a gentle simmer. Cook for 1 hour 15 minutes or until beef is becoming tender.
Add vegetables: Add potatoes and peas. Simmer uncovered for another 20 minutes. In the final 5 minutes, if using mushrooms, fold in buttery mushrooms (prepared separately).
Finish seasoning: Adjust salt and pepper as desired—lots of freshly ground pepper is recommended. Remove bay leaves before serving.
Serve: Ladle into bowls, garnish with chopped parsley if desired, and enjoy with crusty bread like garlic or soda bread.

Buttery Mushrooms (Optional)

Melt butter or oil in a skillet over medium-high heat.
Add mushrooms and sauté ~5 minutes until nicely browned.
Season with salt and pepper.
Stir into soup during final minutes of cooking.

Servings And Timing

Servings: Serves 4–6 generously
Prep Time: ~15 minutes (chopping and seasoning)
Cook Time: ~1 hour 35 minutes (including simmering with vegetables)
Total Time: ~1 hour 50 minutes

Variations

Vegetarian adaptation: Skip beef, increase vegetables and use vegetable broth. Add cooked beans for protein.
Flavor swap: Use brown ale instead of wine, or add a splash of Worcestershire sauce.
Veggie twist: Add diced turnips, parsnips, or barley for more depth and bulk.
Spice upgrade: Stir in a pinch of chili flakes or smoked paprika for warmth.
Herb swap: Use fresh thyme, rosemary, or parsley if preferred over dried.

Storage/Reheating

Storing: Refrigerate in airtight container for up to 3 days. Soup thickens when cooled.
Reheating: Gently rewarm on stovetop over medium-low heat, stirring occasionally. If too thick, add a splash of water or stock. Mushrooms added last retain best texture.

FAQs

What Cut Of Beef Works Best?

Use stewing cuts like chuck or braising beef—they become tender during the long simmer.

Do I Really Need Wine or Beer?

Yes—the alcohol helps deglaze and build flavor. It cooks off during simmer, leaving richness and depth.

Can I Skip Flour?

The flour helps thicken the broth. If avoiding gluten, use cornstarch slurry instead.

What If My Pot Is Too Dry While Browning?

Add a splash more oil or a bit of stock to prevent burning and ensure even browning.

Can I Use Fresh Thyme Instead Of Dried?

Yes—use about 1 tbsp chopped fresh thyme in place of 1 tsp dried.

Will Potatoes—and Peas Overcook?

No—as long as you add them after initial simmer. Including them earlier can result in mushy vegetables.

Do The Bay Leaves Need To Be Removed?

Yes—remove them before serving to avoid unpleasant texture.

Can I Freeze This Soup?

Yes—cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw overnight and reheat gently.

How Do I Keep Beef From Being Tough?

Make sure it simmers gently (not boiling). Undercooked beef needs more time; overcooked for too long can also dry it.

Conclusion

This Vegetable Beef Soup is a classic, rich and cozy dish—with tender beef, vibrant vegetables, and a savory broth that comforts. With minimal extras and straightforward techniques, it’s perfect for meal prep, family dinners, or warming up on chilly days. Serve with hearty bread and enjoy!

Maggie

Vegetable Beef Soup

Short Description

Why You’ll Love This Recipe

Ingredients