Description
Indulge in the warmth of our Vegetable Beef Soup (Fall apart beef!)—a comforting dish perfect for chilly evenings. This hearty soup features succulent beef that falls apart at the slightest touch, combined with a medley of colorful vegetables and tender potatoes all simmered in a rich, flavorful broth. With just 20 minutes of active prep time, this recipe is ideal for cozy family dinners or when entertaining friends. The addition of red wine or beer deepens the flavor profile, making it a standout meal for any occasion. Enjoy each bowl with crusty bread for a satisfying experience.
Ingredients
- 1.5 tbsp olive oil
- 500g stewing beef, cubed
- 1/2 tsp salt and pepper
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 celery stalks, sliced
- 3 carrots, sliced
- 2.5 cups low-sodium beef broth
- 1.5 cups dry red wine or stout
- 2 potatoes, cubed
- 1 cup frozen peas
- 200g small mushrooms, quartered
Instructions
- Heat olive oil in a large pot over high heat.
- Season and brown the stewing beef in batches; set aside.
- Sauté garlic and onion until fragrant.
- Add carrots and celery; cook until onions are translucent.
- Stir in flour, then gradually add beef broth while stirring.
- Incorporate wine/stout, tomato paste, bay leaves, and thyme; return beef to pot.
- Simmer covered for about 75 minutes until beef is tender.
- Add potatoes and peas; cook uncovered for an additional 20 minutes.
- Adjust seasoning and serve hot.
- Prep Time: 20 minutes
- Cook Time: 95 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Customize with your favorite vegetables like green beans or corn. For a thicker soup, mix cornstarch with cold water before adding to the simmering soup.