Vegetable Beef Soup Recipe – American Special
Warm up with a bowl of this Vegetable Beef Soup, featuring slow-cooked beef chunks, hearty potatoes, and a medley of vegetables simmered in a savory broth. This comforting classic is perfect for chilly evenings, offering a satisfying meal that’s both nutritious and delicious.
- 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:
For best results, use beef stew meat as it becomes tender and flavorful when simmered.
Incorporating red wine adds depth to the broth; however, you can substitute with additional beef broth if preferred.
Enhance the soup’s flavor by adding garnish options like freshly chopped parsley or a sprinkle of grated Parmesan cheese before serving.
