Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Vegetable Beef Soup (Fall apart beef!) Recipe
A hearty Vegetable Beef Soup with melt-in-your-mouth gradual cooked chunks of beef, potato and greens simmered in a herb infused savoury broth. You’ll love how the broth of this beef soup recipe is barely thickened so it’s like gravy and has further flavour from a secret ingredient!
So many beef soups are watery and uninteresting. Not this one!!! The factor that units this beef soup recipe aside from the remainder is the broth. It’s barely thickened so it’s extra like a thinnish gravy. It’s infused with herb flavour and in addition will get an additional depth of flavour from the key ingredient: purple wine. Or beer or stout. (They’re all good)
It’s not about boozing up our soup! It’s about including complexity and character to the soup broth flavour with out simmering for hours up hours like we do with Beef Stew and Pot Roast.
With out the wine, the broth nonetheless tastes very, superb.
With the wine, it’s stellar! (And in care you’re involved, the alcohol will get cooked out, simply abandoning flavour.)
Right here’s what you want.
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Stewing beef – something economical, in small chew measurement items (keep in mind, we’re making a soup right here, not a stew)
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Crimson wine, stout or guinness – all of those work nice right here. Crimson wine offers it a traditional beef stew flavour, Guinness or stout will give the soup a extra intense, deep flavour like Irish Guinness Stew. I take advantage of wine most continuously as a result of I at all times have some readily available, and since I desire to not simply use a part of a can of beer that I wouldn’t select to drink!
The key step right here is to brown the meat nicely – aggressively is the time period that I take advantage of. This provides a ton of flavour to the meat itself and the broth, from the brown bits on the underside of the pot that dissolves into the broth.
I prefer to sauté the mushrooms in butter and add them in the direction of the top – however that is optionally available. As a result of golden brown buttery mushrooms vs mushrooms simply simmered within the broth? There is no such thing as a contest! (However actually, it’s optionally available 🙂 )
I do know, I do know, it’s soooo Asian.
However proper at that second whereas I used to be filming, it was the primary thought that got here to me as the best option to present it on digicam! 😂 I imply, how else can I pry a bit of beef aside utilizing one hand??
There’s a ton of veggies on this soup, and you may add much more into the soup. Inexperienced beans could be best, however they had been extortionately overpriced on the day I shot this and I simply couldn’t do it.
So it’s a great meal-in-a bowl that doesn’t want something extra. However I’m fairly positive nobody would say no to a aspect of fast Tacky Garlic Bread!!! Or attempt one in all these soup dunkers:
Soup Dunkers
Additionally, this soup simply will get higher with time and freezes 100% completely. So make a double batch! ~ Johnsat x
Ingredients
- 1.5 tbsp olive oil , separated
- 500g/1 lb stewing beef , cut into 1.75cm / 2/3″ cubes (Note 1)
- 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 (Note 2)
- 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
- 200g/ 6oz small mushrooms , quartered or halved
Instructions
- Heat 1 tbsp oil until very hot in a large, heavy based pot over high heat.
- Pat beef dry with paper towels, then sprinkle with salt and pepper.
- Brown beef aggressively in 2 or 3 batches, adding more oil if needed. Remove browned beef into a bowl.
- If pot looks dry, add a touch more oil.
- Add garlic and onion, cook for 2 minutes.
- Add carrot and celery, cook for 2 minutes or until onion is translucent.
- Stir in flour, then slowly pour in beef broth while constantly stirring.
- Add beer, water, tomato paste, bay leaves and thyme, stir well. Then add the beef back in.
- Cover, adjust heat to medium low so it’s bubbling gently. Simmer 1 hr 15 min or until beef is pretty tender.
- Add potatoes and peas, simmer for a further 20 minutes without the lid. Add cooked mushrooms in the last 5 minutes.
- The soup is ready when the potatoes are cooked and beef is very tender (see video).
- Adjust salt and pepper to taste (I like lots of pepper in this!).
- Ladle into bowls. Sprinkle with parsley and serve with crusty bread if desired. Try quick Cheesy Garlic Bread or super easy Irish Soda Bread!
- Melt butter in a large skillet over medium high heat. Add mushrooms and cook for 5 minutes until browned. Sprinkle with salt and pepper.
Notes
1. Beef – Use any stewing or braising beef, usually sold pre cut into small pieces ideal for this recipe. Otherwise, get a slow cooking cut like chuck or boneless short rib, then cut the beef into pieces. Look for beef that’s nicely marbled with fat for best results!
2. Red Wine, Guinness or Stout – will add incredible extra flavour into this soup broth! I use all 3, and enjoy them all. If you love Irish Beef Guinness Stew, you’ll know what the Guinness does to add flavour.
Red wine – any dry, full bodied red wine. Cab Sauv and Merlots are ideal.
Guinness Beer and Stout are dark beers, labelled as such on the cans. You should find these at most liquor stores. Use some, drink some – or tip the whole can in an simmer for longer with the lid off!
Non alcoholic sub – add 400g/14 oz can of crushed tomato, 2 tsp Worcestershire sauce. This will add alternative flavour to compensate.
3. Storage – Like stew, it’s even better the next day! Will keep for 4 to 5 days in the fridge. Also freezes perfectly.
4. Nutrition per serving.
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