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Vegetable Beef Soup

Vegetable Beef Soup Recipe

Nothing beats a good vegetable beef soup. Especially when leaves and temperatures are falling and you just want a big, warm bowl of comfort!

Course Lunch or Dinner, Soup
Cuisine American
Prep Time 15 minutes
Active Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Servings 6 people
Calories 286 kcal
Author Frederick Schramm

Ingredients

  • 1½ Tbsp olive oil
  • 1 lb stewing beef (cubed)
  • ½ tsp salt (to taste)
  • ½ tsp black pepper (to taste)
  • 1 onion (diced)
  • 3 garlic cloves (minced)
  • 2 celery stalks (diced)
  • 3 carrots (diced)
  • ¼ cup flour
  • 2½ cups beef stock
  • 1 bottle Guinness beer
  • 1½ cups water
  • 2 Tbsp tomato paste
  • 2 bay leaves
  • 1 Tbsp thyme (fresh is best)
  • 1 cup frozen peas
  • 2 yukon gold potatoes (cubed)
  • 1 tbsp butter
  • 8 oz Baby bella mushrooms (sliced)

Instructions

  1. In a large skillet, heat the oil over med-high heat. Sprinkle the beef with salt and pepper and add to the pan. Brown the beef on all sides. Remove beef and set aside.

  2. Add garlic and onion to the same skillet and cook for a few minutes. Add carrot and celery, cook for 2 minutes or until onion is translucent. Stir in flour and cook for 1 minute. Slowly pour in beef broth while constantly stirring.

  3. Add beer, water, tomato paste, bay leaves and thyme, stir well. Then add the beef back in. Cover, adjust heat to medium low and simmer 1 - 1½ hour or until beef is tender.

  4. Meanwhile, melt butter in a large skillet over medium high heat. Add mushrooms and cook for 5 minutes until browned. Sprinkle with salt and pepper. Set aside.

  5. After 1-1 ½ hrs, add potatoes and peas, simmer for another 20 minutes. Add cooked mushrooms in the last 5 minutes. The soup is ready when the potatoes are cooked and beef is tender

Notes

Make a double batch. This soup freezes well and will keep a month or two in the freezer.