Beef and Vegetable Soup Recipe


Beef and Vegetable Soup Recipe

This classic soup combines ground beef, potatoes, tomatoes, peas, corn, carrots, and green beans in a flavourful broth

Prep Time:

15 Mins

Cook Time:

1.5 Hours




2t olive oil , separated

500g brisket beef, diced

1/2t salt and pepper

1 onion, chopped

3 garlic, minced 

2 celery sticks, cut into 3mm slices

3 carrots , cut into 5mm slices

4T flour

2 1/2c stock 

1 1/2c red wine

1 1/2c water

2T tomato paste

2 bay leaves

1t thyme, dried

1c frozen peas

2 potatoes, cut into 1cm cubes

Cooking Instructions
  1. Heat 1T of the oil until it's very hot in a large, heavy pot over a high heat.

  2. Pat the beef dry with paper towels, then sprinkle with salt and pepper all over.

  3. Brown the beef in 2 or 3 batches, adding more oil if needed. Remove from heat into a bowl.

  4. Add the garlic and onion into the pan and cook for 2 minutes.

  5. Add the carrot and celery and cook for 2 minutes or until onion is translucent.

  6. Stir in the flour, then slowly pour in beef broth while constantly stirring.

  7. Add the wine, water, tomato paste, bay leaves and thyme. Stir well then add the beef back in.

  8. Cover with a lid, adjust heat to medium-low so it's simmering gently. Simmer 1 hr 15 min or until beef is tender.

  9. Add potatoes and peas, simmer for a further 20 minutes without the lid and season to taste.