Vegetable Beef Soup Recipe – American Special
Enjoy a comforting Vegetable Beef Soup featuring tender slow-cooked beef chunks, potatoes, and vegetables in a savory broth infused with herbs. You’ll appreciate the slightly thickened gravy-like consistency of the broth, enhanced by a special secret ingredient for extra flavor!
- Prep Time20 min
- Cook Time1 hr 35 min
- Total Time1 hr 55 min
Vegetable Beef Soup Recipe Ingredients :
- 1.5 tablespoons of olive oil, divided
- 500 grams (1 pound) stewing beef, cut into 1.75 cm (2/3 inch) cubes (Note 1)
- 1/2 teaspoon salt and pepper
- 1 onion, finely chopped
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 celery stalks, sliced into 0.8 cm (1/3 inch) pieces
- 3 carrots, sliced into 0.5 cm (1/5 inch) thick slices (halve larger ones)
- 4 tablespoons flour
- 2 1/2 cups (625 ml) low-sodium beef broth or stock
- 1 1/2 cups (375 ml) dry red wine, Guinness beer, or stout (Note 2)
- 1 1/2 cups (375 ml) water
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 cup frozen peas
- 2 potatoes, cut into 1.5 cm (2/3 inch) cubes
OPTIONAL BUTTERY MUSHROOMS:
- 1 tablespoon (15 grams) butter or oil
- 200 grams (6 ounces) small mushrooms, quartered or halved
How to Make Chicken Jalfrezi Recipe:
Heat 1 tablespoon of oil in a large, heavy-based pot over high heat until very hot.
Pat the beef dry with paper towels, then season with salt and pepper.
Brown the beef in 2 or 3 batches, ensuring a deep caramelization, adding more oil if necessary. Transfer the browned beef to a bowl.
If the pot appears dry, add a bit more oil.
Add garlic and onion to the pot, cook for 2 minutes until fragrant.
Stir in carrot and celery, cooking for another 2 minutes until the onion becomes translucent.
Sprinkle flour over the vegetables, stirring constantly, then slowly pour in the beef broth while continuing to stir.
Add the beer (or other liquid), water, tomato paste, bay leaves, and thyme, mixing well. Return the browned beef to the pot.
Cover the pot and reduce the heat to medium-low to maintain a gentle simmer. Cook for 1 hour and 15 minutes or until the beef is tender.
Stir in the potatoes and peas, simmering uncovered for an additional 20 minutes or until the potatoes are cooked through. Add the cooked mushrooms during the last 5 minutes of cooking.
The soup is ready when the potatoes are tender and the beef is very tender.
Adjust seasoning with salt and pepper to taste.
Ladle the soup into bowls, garnish with parsley, and serve with crusty bread if desired. Consider pairing with quick Cheesy Garlic Bread or easy Irish Soda Bread!
OPTIONAL BUTTERY MUSHROOMS:
In a large skillet over medium-high heat, melt butter. Add mushrooms and cook for about 5 minutes until browned. Season with salt and pepper to taste.
Receipe Note:
1. Beef: Use any pre-cut stewing or braising beef pieces suitable for this recipe. Alternatively, opt for slow-cooking cuts like chuck or boneless short rib, ensuring the beef has good marbling for optimal results.
2. Red Wine, Guinness, or Stout: These ingredients significantly enhance the flavor of the soup broth. I use all three and enjoy their unique contributions. If you appreciate Irish Beef Guinness Stew, you’ll understand the rich flavor that Guinness adds.
Red wine: Any dry, full-bodied red wine such as Cabernet Sauvignon or Merlot works well.
Guinness Beer and Stout: These dark beers can be found labeled as such in most liquor stores. Use them in cooking or enjoy them alongside the meal. You can add the entire can and simmer longer with the lid off for intensified flavors.
Non-alcoholic substitute: Use a 400g (14 oz) can of crushed tomatoes and add 2 teaspoons of Worcestershire sauce for an alternative flavor profile.
3. Storage:Similar to stew, this soup tastes even better the next day and can be refrigerated for 4 to 5 days. It also freezes exceptionally well.
