Given that it’s National Soup Month at the time I’m writing this, it’s only proper that I present a soup – right. This Beef Vegetable Soup is something that I made in partnership with Scholze Family Farm, but let’s be honest, I also made it because I like to eat. Soup is one of the easiest meals for us because we can use up so many of our veggie scraps and make a divine meal. We’re also presenting our second round of Houseful Of Soups so you’ll have plenty to choose from. If you missed the first round, check it out here.
So, this is the first time that I’ve worked with actual soup bones to create the base of my soup, and I’m so glad that I did. The flavor was out of this world, and it was only deepened by the last can of Guinness Stout that I had in my refrigerator. Here’s to a year of using what I have on hand before going out and stuffing my fridge more. Mind you, that Guinness Stout was purchased for some Guinness Lamb Stew I made last year. DO NOT JUDGE ME. Now that I think of it, now would be a great time to pick up a four-pack and some brats, lamb, and other stuff to slow cook it in.
Anyway, if you’re going to make this recipe, I suggest a couple of cuts of beef. Of course, you can use stew meat, but with a little more work, you can find something more flavorful and juicy to star in your soup, and you’ll want to. First off head to the Scholze Family Farm website and pick up an order or two of Chuck Steak and cut that into cubes for your soup. Think of it this way. The more connective tissue a cut of meat has, the more tender it will become. Remember though, you’ll have to cook it low and slow for it to give you the tender results you want. This is because of the collagen in the meat. Those ligaments that keep the muscles moving in just the right way. Hard to chew through if it isn’t broken down properly, but DIVINE when it’s cooked to perfection. Other great cuts of beef for soups and stews are beef short ribs, oxtail, beef shank, and brisket.
Now, the next important step is to build your flavor. Instead of using water straight into the pot and creating the stock that way, we use a combination of beef stock and Guinness Stout to create a rich broth that you may actually want to drink. I know it sounds quite mad, but trust me. In order to get some complexity in there, we sauteed our mushrooms and carrots in order to give them some buttery flavor. SO GOOD!
Ready for the recipe? Of course you are. Here we go.
Beef Vegetable Soup
Beef Vegetable Soup
A hearty soup that offers plenty of broth to dip your crusty bread in! Full of beef and vegetables.
- Olive oil , separated
- 1 lb beef cut into bite sized pieces
- 1/2 tsp salt and pepper
- 1 onion , finely chopped
- 4 garlic cloves, minced
- 2 celery stalks slice 1/4" thick
- 3 carrots sliced 1/4" thick
- 2 tbsp cornstarch & 1 tbsp water for cornstarch slurry
- 4 cups beef broth/stock
- 1 can of Guinness Stout
- 1/2 cup (375ml) water
- 2 tbsp tomato paste
- 1 bay leaves
- 1 tsp ground thyme
- 1 cup frozen corn
- 4 cups cubed potatoes
- 8 oz sliced and sauteed mushrooms (in butter - it's the BEST FLAVOR)
- Cube the beef that you will be using. Generously sprinkle with salt and pepper to taste. ..
- Heat oil over medium heat in your dutch oven.
- Brown beef in batches until browned on all sides. You want to sear the flavor into the meat. Don't be afraid of heavy browning, that's flavor! Remove browned meat to a container to add later.
- Sautee the onion and garlic until fragrant. About 3 minutes.
- Add celery and carrots and sautee until onion is translucent. Another 3 minutes or so.
- Add cornstarch slurry and beef stock, stir until thickened slightly
- Add stout, water, tomato paste, bay leaf, and thyme and stir well.
- Add browned beef and place lid on the dutch oven. Simmer for 1 hour or until beef is tender.
- Check soup and add frozen corn and potatoes. Cook for an additional 15-20 minutes.
- Test potatoes and beef for doneness.
- Stir in mushrooms for a finishing touch.
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Amount Per Serving: Calories: 614Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 74mgSodium: 489mgCarbohydrates: 68gFiber: 5gSugar: 8gProtein: 30g
We are not dietitians or nutritionists. Please consult your doctor to make sure that you are using the best diet for your health
Houseful Of Soups
For the second year in a row, we’re hosting a blog hop with a few good soups to take you through National Soup Month! Check out some of the great recipes from our friends across the net and save them to your stash. They’ll take you through this wintry season just fine!
- Vegetable Beef Stew from Houseful of Nicholes
- Chickpea Chicken Soup from Day by Day in Our World
- Hearty Instant Pot Hamburger Soup Whole 30 Approved from Simplify Live Love
- Simply Delicious Instant Pot Clam Chowder from Life of a Ginger
- Homemade 30 Minute Chicken Vegetable Soup from 100 Directions
- Easy Chicken Tortilla Soup from Mama Harris’ Kitchen
This sounds delicious, Natasha! I agree about sautéing mushrooms in butter too. So good! 🙂
Kate | Life of Ginger says
Oh yum! That looks delicious! I’m not a fan of mushrooms, but my husband LOVES them.