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–+ servings

Hearty Beef Bouillon Soup with Tender Meat

Hearty beef stew with tender chunks, veggies, and a rich, herb-infused broth. Secret wine or beer adds deep flavor in just 20 minutes of prep!
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Prep Time 15 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 5 minutes
Servings: 1
Course: Mains, Soups
Cuisine: Western
Calories: 419
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 1/2 tbsp olive oil , separated
  • 500g/1 lb stewing beef , cut into 1.75cm / 2/3″ cubes (Note 1)
  • 1/2 tsp salt and pepper
  • 1 onion , chopped
  • 3 garlic , minced (1 tbsp)
  • 2 celery , cut into 0.8 cm / 1/3″ slices
  • 3 carrots , cut into 0.5 cm / 1/5″ thick slices (halve larger ones)
  • 4 tbsp flour
  • 2 1/2 cups (625ml) beef broth/stock , low sodium
  • 1 1/2 cups (375ml) dry red wine, Guinness beer or stout (Note 2)
  • 1.5 cups (375ml) water
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 1 tsp thyme dried
  • 1 cup frozen peas
  • 2 potatoes (any), cut into 1.5cm / 2/3″ cubes
Buttery mushrooms (optional):
  • 1 tbsp (15g) butter or oil
  • 200g/ 6oz small mushrooms , quartered or halved

Method
 

  1. Heat one tablespoon of oil in a large, heavy pot over high heat until it is very hot.
  2. Pat the beef dry using paper towels and season it with salt and pepper.
  3. Brown the beef in two or three batches, using high heat. Add more oil as necessary. Transfer the browned beef to a bowl.
  4. Add a touch more oil if the pot looks dry.
  5. Cook the garlic and onion for two minutes.
  6. Add the carrot and celery, and cook for two minutes or until the onion becomes translucent.
  7. Stir in the flour, then gradually pour in the beef broth while stirring continuously.
  8. Pour in the beer, water, and tomato paste. Add the bay leaves and thyme, stirring well. Return the beef to the pot.
  9. Cover the pot, reduce the heat to medium-low for a gentle simmer, and cook for 1 hour and 15 minutes or until the beef is quite tender.
  10. Add the potatoes and peas. Simmer uncovered for 20 more minutes. Stir in the cooked mushrooms during the final 5 minutes.
  11. Cook the potatoes until tender and the beef until very soft to finish the soup.
  12. Season generously with salt and pepper to taste.
  13. Ladle the soup into bowls. Top with parsley and serve with crusty bread on the side, such as quick Cheesy Garlic Bread or super easy Irish Soda Bread.
Buttery Mushrooms (optional):
  1. Melt the butter in a large skillet over medium-high heat. Add the mushrooms and cook for five minutes until they brown. Season with salt and pepper.

Nutrition

Calories: 419kcalCarbohydrates: 32gProtein: 28gFat: 19gSaturated Fat: 7gCholesterol: 75mgSodium: 473mgFiber: 6gSugar: 6g

Notes

1. Beef – Use any stewing or braising beef, usually sold pre cut into small pieces ideal for this recipe. Otherwise, get a slow cooking cut like chuck or boneless short rib, then cut the beef into pieces. Look for beef that’s nicely marbled with fat for best results!
2. Red Wine, Guinness or Stout – will add incredible extra flavour into this soup broth! I use all 3, and enjoy them all. If you love Irish Beef Guinness Stew, you’ll know what the Guinness does to add flavour.
  • Red wine – any dry, full bodied red wine. Cab Sauv and Merlots are ideal.
  • Guinness Beer and Stout are dark beers, labelled as such on the cans. You should find these at most liquor stores. Use some, drink some – or tip the whole can in an simmer for longer with the lid off!
  • Non alcoholic sub – add 400g/14 oz can of crushed tomato, 2 tsp Worcestershire sauce. This will add alternative flavour to compensate.
3. Storage – Like stew, it’s even better the next day! Will keep for 4 to 5 days in the fridge. Also freezes perfectly.
4. Nutrition per serving.