Vegetable Beef Soup Recipe – American Special

This Vegetable Beef Soup is packed with veggies, tender beef, and potatoes in a tomato beef broth. This easy Vegetable and Beef Soup comes together in one pot.

  • Prep Time20 min
  • Cook Time1 hr 35 min
  • Total Time1 hr 55 min

Vegetable Beef Soup Recipe 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

How to Make Chicken Jalfrezi Recipe:


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.


Adjust salt and pepper to taste .


Ladle into bowls. Sprinkle with parsley and serve with crusty bread if desired. Try quick Cheesy Garlic Bread or super
easy Irish Soda Bread!


BUTTERY MUSHROOMS (OPTIONAL): Melt butter in a large skillet over medium high heat. Add mushrooms and cook for 5 minutes until browned. Sprinkle with salt and pepper.

Recipe 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.