Experience rich and tender beef chunks paired with vegetables in a flavorful, herb-infused broth. The unique blend of wine or beer enhances the taste, giving the soup its signature touch. With just 20 minutes of active prep and cooking, indulge in this comforting dish perfect for chilly days!
Ingredients:
- 1.5 tbsp olive oil
- 500 g/1 lb stewing beef cubed (approx. 2/3″ size)
- Salt and pepper to taste
- 1 onion finely chopped
- 3 garlic cloves minced
- 2 celery stalks sliced (about 1/3″)
- 3 carrots sliced (around 1/5″), halve if large
- 4 tbsp flour
- 2.5 cups low sodium beef broth 625ml
- 1.5 cups dry red wine Guinness beer, or stout (375ml)
- 1.5 cups water 375ml
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- 1 cup frozen peas
- 2 potatoes cubed (approx. 2/3″)
- Optional: Buttery mushrooms See method below
Instructions:
-
Heat olive oil in a large pot over high heat. Dry the beef using paper towels, season with salt and pepper, then brown in batches. Set aside.
Continue reading instructions & notes on the next page
This dish has my husband hooked—he pleads for it on a weekly basis
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