Name: Vegetable Beef Soup
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1.5 tbsp olive oil (extra virgin); 500g stewing beef (cut into 1.75 cm cubes); 1/2 tsp salt; 1/2 tsp pepper; 1 medium onion (chopped finely); 3 garlic cloves (minced); 2 celery stalks (sliced); 3 carrots (sliced); 4 tbsp flour; 2 1/2 cups beef broth (low sodium); 1 1/2 cups dry red wine or stout (optional); 1.5 cups water; 2 tbsp tomato paste; 2 bay leaves; 1 tsp dried thyme; 1 cup frozen peas; 2 medium potatoes (cut into cubes); 1 tbsp butter or oil (for mushrooms); 200g small mushrooms (quartered); 1 tbsp Worcestershire sauce (optional); Fresh parsley (for finishing)

Description

A hearty vegetable beef soup with tender beef, vibrant vegetables, and a rich broth perfect for chilly nights.

Ingredients

Scale

1.5 tbsp olive oil (extra virgin)
500g stewing beef (cut into 1.75 cm cubes)
1/2 tsp salt
1/2 tsp pepper
1 medium onion (chopped finely)
3 garlic cloves (minced)
2 celery stalks (sliced)
3 carrots (sliced)
4 tbsp flour
2 1/2 cups beef broth (low sodium)
1 1/2 cups dry red wine or stout (optional)
1.5 cups water
2 tbsp tomato paste
2 bay leaves
1 tsp dried thyme
1 cup frozen peas
2 medium potatoes (cut into cubes)
1 tbsp butter or oil (for mushrooms)
200g small mushrooms (quartered)
1 tbsp Worcestershire sauce (optional)
Fresh parsley (for finishing)

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large pot over high heat until shimmering.
Pat beef dry and season with salt and pepper. Brown in batches for 2–3 minutes per side and transfer to a bowl.
If needed, add more oil and sauté chopped onion until translucent, about 2–3 minutes.
Add garlic, celery, and carrots; cook until fragrant, about 2 minutes.
Stir in flour and cook for 30 seconds.
Gradually pour in beef broth while stirring to avoid lumps.
Add wine or stout, water, tomato paste, bay leaves, thyme, and Worcestershire sauce. Stir to combine.
Return beef to the pot, cover, and reduce heat to medium-low. Simmer for 1 hour 15 minutes.
Sauté mushrooms in butter until browned, about 5–7 minutes.
Add potatoes to the pot and simmer uncovered for 20 minutes, then stir in peas and mushrooms for the last 5 minutes.
Remove bay leaves, adjust seasoning, and ladle into bowls. Finish with parsley.

Notes

Use low-sodium broth to control salt levels. Brown the beef in batches for better flavor.

Prep Time: 15 minutes
Cook Time: 75 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 4g
Sodium: 600mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 25g
Cholesterol: 60mg