Vegetable beef soup is a beloved staple in many American households, especially during the colder months. This recipe combines tender chunks of beef with a rich, herb-infused broth and a medley of vegetables, creating a dish that’s both satisfying and comforting. What sets this version apart is its slightly thickened broth, which gives it a gravy-like texture and enhances the overall flavor. The secret ingredient—red wine, beer, or stout—adds depth and complexity without overpowering the dish.
Why This Recipe Stands Out
Unlike many other beef soups that can be watery and bland, this vegetable beef soup is designed to deliver bold, layered flavors. The key to its success lies in the broth. By incorporating a small amount of red wine, beer, or stout, the soup gains an extra dimension of taste. These ingredients don’t just add alcohol; they infuse the broth with a richness that makes the soup feel more like a hearty stew than a simple broth.
The process of browning the beef is crucial. This step not only adds flavor but also helps create a caramelized crust that enhances the overall taste of the soup. Once the beef is browned, the vegetables are added, and the mixture simmers for several hours, allowing the flavors to meld together.
Ingredients You’ll Need
To make this recipe, you'll need:
- 1.5 tbsp olive oil (divided)
- 500g stewing beef, cut into 1.75cm cubes
- 1/2 tsp salt and pepper
- 1 chopped onion
- 3 minced garlic cloves
- 2 celery stalks, sliced
- 3 carrots, sliced
- 4 tbsp flour
- 2 1/2 cups low sodium beef broth
- 1 1/2 cups dry red wine, Guinness, or stout
- 1.5 cups water
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- 1 cup frozen peas
- 2 potatoes, cubed
Optional additions include buttery mushrooms, which can be sautéed separately for an extra layer of flavor.
How to Make It
Start by heating 1 tbsp of olive oil in a large, heavy-based pot over high heat. Pat the beef dry and season it with salt and pepper. Brown the beef in batches, adding more oil if needed. Remove the browned beef and set it aside.
Add the remaining oil to the pot, then cook the onions, garlic, celery, and carrots until the onions are translucent. Stir in the flour, then gradually add the beef broth while stirring constantly. Add the red wine or beer, water, tomato paste, bay leaves, and thyme. Return the beef to the pot and cover it.
Simmer the soup on medium-low heat for about 1 hour and 15 minutes, or until the beef is tender. Add the potatoes and peas, and continue simmering for another 20 minutes. If using buttery mushrooms, cook them separately and add them in the last 5 minutes.
Tips for Success
- Use Quality Beef: Opt for stewing beef or chuck roast, as these cuts become tender when cooked slowly.
- Don’t Overcrowd the Pot: When browning the beef, work in batches to ensure even cooking and a good sear.
- Adjust Broth Consistency: If the soup is too thin, you can simmer it uncovered to reduce the liquid. Alternatively, use less broth if you prefer a thicker consistency.
- Freeze for Later: This soup freezes well and can be stored for up to 3 months. It often tastes even better the next day.
Serving Suggestions
This soup is best served warm, either on its own or with a side of crusty bread. For an extra touch, try pairing it with cheesy garlic bread or Irish soda bread. The combination of the rich broth and the tender beef makes it a perfect meal for any occasion.
Conclusion
Vegetable beef soup is more than just a meal—it's a comfort food that brings people together. With its rich, savory broth and tender chunks of beef, this recipe is sure to become a favorite in your kitchen. Whether you're making it for a family dinner or freezing it for later, this soup is a versatile and delicious option that will keep you coming back for more.
Whether you're a seasoned cook or just starting out, this recipe is easy to follow and delivers impressive results. So grab your ingredients, get your pot ready, and enjoy the warmth and flavor of this classic American soup.
