Nothing beats a good vegetable beef soup. Especially when leaves and temperatures are falling and you just want a big, warm bowl of comfort!
Growing up in Michigan, I’ve learned to love the seasons.
Winters are long and cold, Spring is full of new growth and blossoms, and Summers are amazing, though too short. But Autumn is always my favorite! All the trees are changing colors and it’s some of the best “eye-candy” I’ve ever seen. The weather has that nip in the air, the days are cool but not cold yet. And the smells are hard to explain, but it smells like hunting and football!
During this great season, nothing beats a nice hot bowl of soup! So today I’d like to share one of my favorite soup recipes: classic vegetable beef soup!
The Ultimate Comfort Food
Yes, a hot bowl of soup is nutritious, but there is also a comforting mental connection. Nothing beats a bowl of soup when you’re feeling down. Feeling sick? Soup can go a long way in restoring the mind, body, and soul. Especially when you use homemade bone broth!
When you need to feel better, vegetable beef soup is a wonderful food to prepare and enjoy. I know a lot of people swear by chicken noodle soup, but for me, it is a classic vegetable beef!
It’s loaded with fresh vegetables and that great beefy flavor. And nothing beats the smell of a house after simmering this recipe for a couple of hours!
Prepping Your Vegetable Beef Soup
Prep is simple.
Brown the stew meat, chop the vegetables, and soften them in the same pan you used for the beef (so you don’t lose any of the great flavors). Deglaze with the broth and simmer it all together for an hour or two. The low heat of the simmer intensifies the flavors and brings them together. Serve it with a small stack of buttered crackers or a slice of thick crusty french bread. It makes for an extraordinary lunch or hearty dinner that is the ultimate comfort food.
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1½
Tbsp
olive oil -
1
lb
stewing beef
(cubed) -
½
tsp
salt
(to taste) -
½
tsp
black pepper
(to taste) -
1
onion
(diced) -
3
garlic cloves
(minced) -
2
celery stalks
(diced) -
3
carrots
(diced) -
¼
cup
flour -
2½
cups
beef stock -
1
bottle
Guinness beer -
1½
cups
water - 2
Tbsp
tomato paste -
2
bay leaves -
1
Tbsp
thyme
(fresh is best) -
1
cup
frozen peas -
2
yukon gold potatoes
(cubed) -
1
tbsp
butter -
8
oz
Baby bella mushrooms
(sliced)
-
In a large skillet, heat the oil over med-high heat. Sprinkle the beef with salt and pepper and add to the pan. Brown the beef on all sides. Remove beef and set aside.
-
Add garlic and onion to the same skillet and cook for a few minutes. Add carrot and celery, cook for 2 minutes or until onion is translucent. Stir in flour and cook for 1 minute. 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 and simmer 1 – 1½ hour or until beef is tender.
-
Meanwhile, melt butter in a large skillet over medium high heat. Add mushrooms and cook for 5 minutes until browned. Sprinkle with salt and pepper. Set aside.
-
After 1-1 ½ hrs, add potatoes and peas, simmer for another 20 minutes. Add cooked mushrooms in the last 5 minutes. The soup is ready when the potatoes are cooked and beef is tender
Make a double batch. This soup freezes well and will keep a month or two in the freezer.
Calories: 286kcal | Carbohydrates: 27g | Protein: 24g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 52mg | Sodium: 526mg | Potassium: 1101mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5476IU | Vitamin C: 27mg | Calcium: 67mg | Iron: 4mg
Do you love homemade vegetable beef soup as much as me? What is your favorite type of soup?
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Source: DIY Natural – Food
