Vegetable Beef Soup #dinner #soup

Vegetable Beef Soup #dinner #soup

A healthy Vegetable Hamburger Soup with liquefy in-your-mouth moderate cooked pieces of meat, carrots, celery, mushrooms, peas and potato stewed in a herb implanted exquisite stock. You'll cherish how the hamburger soup juices is somewhat thickened so it resembles sauce and has additional profundity of flavor from a mystery fixing!

For both these recipes, I thicken the stock somewhat with flour so they are progressively similar to a thinnish sauce. So THIS thick Vegetable Meat Soup accompanies self-destruct lumps of hamburger, delicate vegetables and potatoes in a generous chowder-like exquisite meat stock!

At the point when you see the elements for this Vegetable Meat Soup, you'd be excused for deduction it was a Hamburger Stew. The fixings absolutely are comparative – in light of the fact that this thick meat soup is essentially a Hamburger Stew in soup structure.

The mystery fixing in this Hamburger Soup is red wine, Guinness or other Forceful Lager (dull brew). This gives the soup juices a huge amount of profundity of flavor and character – you'll be astounded!

Also try our recipe Chicken Rice Soup

Vegetable Beef Soup #dinner #soup #recipe #comfortfood #stew

Melt-in-your-mouth chunks of beef, vegetables and potato in a hearty herb infused broth. You'll love how the soup broth is slightly thickened and the extra flavour the wine or beer adds to the soup (the secret ingredient!). 20 minutes active cook/prep.


  • 1.5 tbsp olive oil , separated
  • 500g/1 lb stewing beef , cut into 1.75cm / 2/3" cubes
  • 1/2 tsp salt and pepper
  • 1 onion , chopped
  • 3 garlic , minced (1 tbsp)
  • 2 celery , cut into 0.8 cm / 1/3" slices
  • 3 carrots , cut into 0.5 cm / 1/5" thick slices (halve larger ones)
  • 4 tbsp flour
  • 2 1/2 cups (625ml) beef broth/stock , low sodium
  • 1 1/2 cups (375ml) dry red wine, Guinness beer or stout
  • 1.5 cups (375ml) water
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 1 tsp thyme dried
  • 1 cup frozen peas
  • 2 potatoes (any), cut into 1.5cm / 2/3" cubes


  • 1 tbsp (15g) butter or oil
  • 200 g / 6 oz small mushrooms , quartered or halved


  1. Heat 1 tbsp oil until very hot in a large, heavy based pot over high heat.
  2. Pat beef dry with paper towels, then sprinkle with salt and pepper.
  3. Brown beef aggressively in 2 or 3 batches, adding more oil if needed. Remove browned beef into a bowl.
  4. If pot looks dry, add a touch more oil.
  5. Add garlic and onion, cook for 2 minutes.
  6. Add carrot and celery, cook for 2 minutes or until onion is translucent.
  7. Stir in flour, then slowly pour in beef broth while constantly stirring.
  8. Add beer, water, tomato paste, bay leaves and thyme, stir well. Then add the beef back in.
  9. Cover, adjust heat to medium low so it's bubbling gently. Simmer 1 hr 15 min or until beef is pretty tender.
  10. Add potatoes and peas, simmer for a further 20 minutes without the lid. Add cooked mushrooms in the last 5 minutes.
  11. The soup is ready when the potatoes are cooked and beef is very tender (see video).
  12. Adjust salt and pepper to taste (I like lots of pepper in this!).
  13. Ladle into bowls. Sprinkle with parsley and serve with crusty bread if desired. Try quick Cheesy Garlic Bread or super easy Irish Soda Bread!


  1. Melt butter in a large skillet over medium high heat. Add mushrooms and cook for 5 minutes until browned. Sprinkle with salt and pepper.

Read more our recipe : Spanish Vegan Paella

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