
It is a great time of the year to make a nice pot of soul warming vegetable beef soup. I have published a few versions but I like this thick creamy version in my own bowl. This ans a toasted baguette can place me in food coma for the evening. Let’s make my version of this old classic.
1 cup half and half cream
1 1/2 tbsp olive oil , separated
1 lb stewing beef , cut into 2/3″ cubes
1/2 tsp salt and pepper
1 onion (large) , chopped
3 garlic cloves , minced (1 tbsp)
2 celery stalks , cut into 1/3″ slices
3 carrots , cut into 1/5″ thick slices (halve larger ones)
4 tbsp flour
2 1/2 cupsbeef broth/stock , low sodium
1 1/2 cups dry red wine, Guinness beer or stout (red wine or a dark beer)
1 1/2 cups water
2 tbsp tomato paste
2 bay leaves
1 tsp thyme dried
1 cup frozen peas
2 potatoes (Large), cut into 2/3″ cubes
1 tbsp butter or oil
6oz small mushrooms , quartered or halved
