Delicious Vegetable Beef Soup Recipe :-In this substantial Vegetable Beef Soup, chunks of beef, potato, and vegetables are slow-cooked until they are tender and melt in your mouth. The soup is boiled in a savory broth that is laced with herbs.
You are going to adore the fact that the broth in this recipe for beef soup is slightly thickened, making it resemble gravy, and that it has additional taste thanks to a secret ingredient!
Delicious Vegetable Beef Soup Recipe
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Ingredients :
- 1.5 tablespoons of olive oil
- divided 500 grammes of stewing beef, cut into 1.75 centimeters or two-thirds of an inch cubes
- One-half teaspoon of salt and pepper
- One onion, diced
- Three tablespoons of garlic, minced
- The celery should be cut into 0.8 cm or 1/3 inch slices, and the carrots should be cut into 0.5 cm or 1/5 inch thick slices(bigger ones should be sliced in half).
- Four tablespoons of flour, two and a half cups of low-sodium beef broth or stock, and one and a half cups of dry red wine, Guinness beer, or stout  are the contents of this recipe.
- 1.5 cups (375 milliliters) of water 2 tablespoons of tomato paste, 2 bay leaves
- 1 teaspoon of dried thyme,
- 1 cup of frozen peas, and 2 potatoes (any kind),
- cut into 1.5 centimeter’s or 2/3 inches cubes
Instructions:
Over high heat, bring one tablespoon of oil to a very high temperature in a big saucepan with a heavy base.
The meat should be dried with paper towels, and then it should be seasoned with salt and pepper.
In two or three batches, brown the beef in a vigorous manner, using additional oil if necessary. Take the steak that has been browned and place it in a bowl.
If the pot appears to be dry, add a little bit extra oil.
During the next two minutes, add the garlic and onion.
After two minutes, add the carrot and celery, and continue cooking until the onion becomes translucent.
After adding in the flour, gradually pour in the beef broth while continuing to whisk the mixture.
Take the beer, water, tomato paste, bay leaves, and thyme and thoroughly mix them together. Following that, put the beef back in.
Turn the heat down to medium-low and cover the pot so that it is boiling gently. Simmer for one hour and fifteen minutes, or until the beef is fairly tender.
Put the top back on the pot and continue to boil the potatoes and peas for another twenty minutes. Add mushrooms that have been cooked in the final five minutes.
As soon as the potatoes are cooked and the beef is very tender, the soup is ready to be served (watch the video).
To your liking, adjust the amount of salt and pepper in this dish (I prefer a lot of pepper!).
Pour into bowls using a ladle. To serve, sprinkle with chopped parsley and, if wanted, accompany with crusty bread.
For a quick and easy bread option, try the Irish Soda Bread or the Cheesy Garlic Bread.
How to make Beef Soup
I use the term “aggressively” to describe the process of browning the meat, which is the most important stage in this process. Because of this, the beef itself and the broth both receive a significant boost in taste.
This is because the brown parts that are on the bottom of the pot dissolve into the soup.
The mushrooms are typically sautéed in butter and added at the very end of the cooking process;
however, this step is not required. Is it because the mushrooms had just cooked in the soup, or because they were golden brown and buttery? It is impossible to compete! However, in reality, it is not required ”
