Chef’s Thick and Creamy Vegetable Beef Soup

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

In a large stock pot, heat 1 tbsp oil until very hot over high heat.
Season  beef with salt and pepper.
Add beef to stockpot  and brown beef in several batches (add more oil if needed)
Remove browned beef and place to in a bowl (place to the side).
Add a touch more oil to stockpot.
Add garlic and onion, cook for 2 minutes.
Add carrot and celery, cook for 2 minutes or until onion is translucent.
Stir in flour and allow to form roux (stirring constantly)
Slowly pour in beef broth while continuing to constantly stirring.
Add beer, water, tomato paste, bay leaves and thyme, stir well.
Add the browned beef back to stockpot.
Cover, adjust heat to medium low so it’s bubbling gently (then lower the temp to allow for simmering).
Simmer 1 hr 15 min or until beef is pretty tender.
Add potatoes and peas,
Simmer for a further 30 minutes without the lid.
In a large saute pan melt butter
Add mushrooms
Allow mushrooms to lightly brown
Add browned mushrooms to stockpot
The soup is ready when the potatoes are cooked and beef is very tender
Adjust salt and pepper to taste 
Add cream to stock pot and stir.
This is a nice thick soup that is a great winter warmer. It is almost like a thin stew.

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