Beef Vegetable Soup Recipe

Beef Vegetable Soup paired with Stone's "Imperial Russian Stout"

Beef Vegetable Soup Recipe

I love slow cooked food – soups and stews are the best! I think that is why I love to make beer so much.
This is a recipe for my Beef Vegetable Soup. I like the soup to have a bit of sweetness to the veggies and a peppery garlic pop to the meat and broth. Hope you enjoy!
I paired this meal with Stone’s “Imperial Russian Stout”. My review of the beer can be found here

Ingredients

  • 3 lbs stew beef – cut into small pieces/cubes
  • 2 large sweet onions – chopped
  • 10 cloves of garlic – diced
  • 1.5 lbs of carrots – chopped
  • 2 stalks of celery – chopped
  • bunch of fresh parsley – cut up
  • 120 fluid oz of beef stock
  • half a cup of wine or sherry
  • 1/2 lb sweet peas
  • 1/2 lb sweet corn
  • 2 tablespoons of sugar in the raw (table sugar will work)
  • dried spices – basil, parsley, dill weed, salt, pepper
  • 1 bag of egg noodles

Directions
Begin by heating the beef in an 8 quart pot. This is where we will be building our soup. Add salt and a healthy amount of fresh ground pepper out of a mill.
In another pot, begin to sweat the onions. I prefer to do this slowly, to really allow a nice even cook with no burning. Stir often. As it begins to glisten a little, add sugar to onions to aid caramelization.

Onions Sweating and Beef Cooking

As the onions cook down, the meat will start building the stock in the pot. We wont be browning the meat as we want to retain all those juices in the pan.

Meat Cooking in Juice

Onions with garlic added

As they both pans begin to cook and the onions are almost done, add half of the diced garlic to the onions and half to the beef.

Beef with spices

Then add the spices to taste to the beef. Once the onions start sticking to the bottom of the pan and build up a brown layer and begin to brown themselves, we are ready to deglaze with the wine.

Onions ready for deglazing

Adding wine to onions

Onions ready to be added to the beef

Add wine to onions stirring quickly to pull up all the nice caramelized pieces from the bottom of the pan.
Add the onions to the beef.

Beef and onions now combined

Chopped carrots and celery added

Add the carrots, celery and parsley to the meat and onions. Allow to cook and begin to soften before adding beef stock. This will allow the vegetables to absorb a bit more flavor from the meat and onions.

Add beef stock and bring to boil. As it cooks, begin to cook noodles. Add peas and corn and allow to finish cooking. Serve with noodles.

Beef stock added and brought to boil

Peas and carrots added to the soup

Ready for serving

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