Fall-Apart Beef Vegetable Soup
Perfectly falling apart beef. Perfectly seasoned broth. Perfectly comforting veggies. The best soup for rainy weather!
INGREDIENTS
1 lb stewing beef, cut into 2/3″ cubes
1.5 Tbsp olive oil
1 onion , chopped
3 garlic, minced (1 tbsp)
2 celery , cut into 1/3″ slices
3 carrots, cut into 1/4” thick slices (halve larger ones)
1 kohlrabi, cut into 1/2” chunks
4 Tbsp flour
2 1/2 cups beef broth/stock
1.5 cups dry red wine, Guinness beer or stout
1.5 cups water
1 cup diced tomatoes
2 Tbsp tomato paste or 1 cup pasta sauce
2 cups chopped greens, any kind
1 tsp thyme dried
1 cup frozen peas
2 potatoes (any), cut into 2/3″ cubes
BUTTERY MUSHROOMS (OPTIONAL):
INSTRUCTIONS
Heat 1 Tbsp oil until very hot in a large, heavy based pot over high heat.
Pat beef dry with paper towels, then sprinkle with salt and pepper.
Brown beef aggressively in 2 or 3 batches, adding more oil if needed. Remove browned beef into a bowl.
If pot looks dry, add a touch more oil.
Add garlic and onion, cook for 2 minutes.
Add carrot and celery, cook for 2 minutes or until onion is translucent. Add kohlrabi and cook until soft.
Stir in flour, then slowly pour in beef broth while constantly stirring.
Add beer, water, diced tomatoes, tomato paste or sauce, bay leaves and thyme, any chopped greens, and stir well. Then add the beef back in.
Cover, adjust heat to medium low so it’s bubbling gently. Simmer 1 hr 15 min or until beef is pretty tender.
Add potatoes and peas, simmer for a further 20 minutes without the lid. Add cooked mushrooms in the last 5 minutes.
The soup is ready when the potatoes are cooked and beef is “fall apart” tender.
Adjust salt and pepper to taste (I like lots of pepper in this!).
Ladle into bowls. Sprinkle with parsley and serve with crusty bread and cheddar cheese cubes if desired.
Recipe 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 flavor 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 flavor.
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.
(From Recipe Tin Eats!)
