How To Make Vegetable Beef Soup

• Heat olive oil in a large pot over high heat. Dry the beef using paper towels, season with salt and pepper, then brown in batches. Set aside.
• If needed, add more oil to the pot. Sauté onion and garlic for 2 minutes.
• Introduce carrots and celery, and cook until onions turn translucent.
• Mix in flour gradually, then pour in beef broth while stirring continuously.
• Incorporate the beer/wine, water, tomato paste, bay leaves, and thyme. Return the beef to the pot.
• Cover and let it simmer on medium-low heat for around 1 hour 15 minutes, or until the beef softens.
• Add potatoes and peas, continuing to simmer for another 20 minutes without the lid. Introduce the cooked mushrooms in the last 5 minutes.
• Once the beef and potatoes are tender, adjust seasoning, garnish with parsley, and serve with crusty bread or garlic bread.

Buttery Mushrooms (Optional):

• • In a skillet, melt butter over medium-high heat. Add mushrooms, cooking until browned. Season with salt and pepper.

  Notes

  • Beef: Opt for marbled stewing or braising beef. Cuts like chuck or boneless short rib work best.
  • Flavor Enhancers: The red wine, Guinness, or stout provides a distinctive flavor. For a non-alcoholic variant, combine crushed tomatoes (400g/14 oz can) with 2 tsp Worcestershire sauce.
  • Storage: Tastes even better the next day and can be stored in the fridge for up to 5 days. Also suitable for freezing.

  Nutrition

  Calories: 419kcal