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!
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
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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.
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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.
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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.
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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.
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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.