Description
Discover how to make a hearty Vegetable Beef Soup that is perfect for cozy nights in. This easy recipe will warm you up from the inside out!
Ingredients
- – 1.5 tbsp olive oil, separated (22 ml)
- – 500g/1 lb stewing beef, cut into 1.75 cm / 2/3″ cubes (Note 1)
- – 1/2 tsp (3 ml) salt and pepper
- – 1 onion, chopped
- – 3 garlic, minced (15 ml)
- – 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 (60 ml) flour
- – 2 1/2 cups (625 ml) beef broth/stock, low sodium
- – 1.5 cups (375 ml) water
- – 2 tbsp (30 ml) tomato paste
- – 2 bay leaves
- – 1 tsp (5 ml) dried thyme
- – 1 cup (240 ml) frozen peas
- – 2 potatoes (any), cut into 1.5 cm / 2/3″ cubes
- – 1 tbsp (15g) vegetable oil
- – 200g/6oz small mushrooms, quartered or halved
Instructions
- Pour 1 tablespoon of oil into a large, heavy-bottomed pot and heat it until it’s very hot over high heat.
- Use paper towels to dry the beef, then season it with salt and pepper.
- In batches, sear the beef until well-browned, adding extra oil if necessary. Transfer the browned beef to a separate bowl.
- If the pot appears dry, drizzle a little more oil.
- Sauté the garlic and onion for 2 minutes.
- Incorporate the carrots and celery, cooking for another 2 minutes or until the onion becomes translucent.
- Mix in the flour, then gradually add the beef stock while stirring continuously.
- Pour in the water, tomato paste, bay leaves, and thyme, and stir thoroughly before returning the beef to the pot.
- Secure the lid, lower the heat to medium-low, and allow it to gently bubble for 1 hour and 15 minutes, or until the beef becomes tender.
- Introduce the potatoes and peas, and let it simmer uncovered for an additional 20 minutes. Add the cooked mushrooms during the final 5 minutes.
- The soup is done when the potatoes are soft and the beef is extremely tender.
- Season to taste with salt and pepper, favoring a generous amount of pepper.
- Serve the soup in bowls, garnishing with parsley, and offering crusty bread on the side if you like. Consider pairing with quick Cheesy Garlic Bread or simple Irish Soda Bread.
- In a large skillet, melt butter over medium-high heat. Sauté the mushrooms for 5 minutes until they are browned, then season with salt and pepper.
Notes
- Consider using for a richer flavor instead of grape juice or non-alcoholic .
- Substitute flour with cornstarch or rice flour to make the recipe gluten-free.
- Customize the vegetable mix by adding bell peppers or green beans to your liking.
