Vegetable Beef Soup
Another Soup Sunday, even if it was close to 90 degrees outside. We had not done a soup Sunday in a few weeks and I kind of missed it. When we make soup that gives me great leftovers for lunch during the week.
Hubby said he wanted a vegetable beef soup so I found this recipe from Recipe Tin Eats. Making soups to me is always a tribute to my Dad who made the best soups ever for our restaurant growing up. My favorite soup of his was beef barley. This one was similar, except no barley, but this one had a 1 1/2 cup of wine. There are notes that you can make it with a Guinness or broth but the Merlot I used was perfect.
Ingredients
1 lb. stewing beef , cut into 2/3″ cubes (Note 1)
1/2 tsp salt and pepper
1 onion , chopped
3 garlic , minced (1 tbsp)
2 celery , cut in 1/3″ slices
3 carrots , cut into 1/5″ thick slices (halve larger ones)
4 tbsp flour
2 1/2 cups beef broth/stock , low sodium
1 1/2 cups dry red wine, Guinness beer or stout (Note 2) (I used wine)
1.5 cups water
2 tbsp tomato paste
2 bay leaves
1 tsp thyme dried
1 cup frozen peas
2 potatoes (any), cut into 2/3″ cubes
Buttery mushrooms (optional):
1 tbsp butter or oil
6oz small mushrooms , quartered or halved
Directions
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!).
Ladle into bowls. Sprinkle with parsley and serve with crusty bread if desired. Try quick Cheesy Garlic Bread or super easy Irish Soda Bread!
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.
Recipe Notes:
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 flavor 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 flavor.
Red wine – any dry, full bodied red wine. Merlot is 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 flavor 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.
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