The cornerstone of any recipe is its ingredients. For the Vegetable Beef Soup, you’d want to ensure that each ingredient is chosen carefully to provide that savory depth of flavor.
Ingredients
1.5 tbsp olive oil
500 g/1 lb stewing beef cubed (approx. 2/3″ size)
Salt and pepper to taste
1 onion finely chopped
3 garlic cloves minced
2 celery stalks sliced (about 1/3″)
3 carrots sliced (around 1/5″), halve if large
4 tbsp flour
2.5 cups low sodium beef broth 625ml
1.5 cups dry red wine Guinness beer, or stout (375ml)
1.5 cups water 375ml
2 tbsp tomato paste
2 bay leaves
1 tsp dried thyme
1 cup frozen peas
2 potatoes cubed (approx. 2/3″)
Optional: Buttery mushrooms See method below
Instructions
Instructions
Heat olive oil in a large pot over high heat. Dry the beef using paper towels, season with salt and pepper, then brown in batches. Set aside.
If needed, add more oil to the pot. Sauté onion and garlic for 2 minutes.
Introduce carrots and celery, and cook until onions turn translucent.
Mix in flour gradually, then pour in beef broth while stirring continuously.
Incorporate the beer/wine, water, tomato paste, bay leaves, and thyme. Return the beef to the pot.
Cover and let it simmer on medium-low heat for around 1 hour 15 minutes, or until the beef softens.