Mohamed Shili This delicious Julia Child Beef Vegetable Soup Stew is a hearty, nutritious meal that’s both quick and easy to prepare. Packed with tender beef, fresh vegetables, and a rich broth, it’s perfect for a cozy dinner. You can easily customize it with common pantry ingredients, making it a versatile addition to your recipe collection.
Ingredients Needed
- 1.5 tbsp olive oil, divided
- 500g / 1 lb stewing beef, cut into 1.75cm / 2/3″ cubes
- 1/2 tsp salt and black pepper
- 1 onion, chopped
- 3 garlic cloves, minced (1 tbsp)
- 2 celery stalks, sliced (0.8 cm / 1/3″)
- 3 carrots, sliced (0.5 cm / 1/5″, halve larger ones)
- 4 tbsp all-purpose flour / plain flour
- 625ml / 2 1/2 cups beef broth (low sodium)
- 375ml / 1 1/2 cups dry red wine, Guinness beer, or stout
- 375ml / 1.5 cups water
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- 1 cup frozen peas
- 2 potatoes, cut into 1.5cm / 2/3″ cubes
Buttery Mushrooms (optional):
- 1 tbsp butter or oil
- 200g / 6oz small mushrooms, quartered or halved
How To Make Beef Vegetable Soup Stew
- Brown the beef: Heat 1 tbsp oil in a large, heavy-based pot over high heat. Pat beef dry, season with salt and pepper, and brown in batches. Remove beef to a bowl.
- Sauté vegetables: Add more oil if needed. Cook garlic and onion for 2 minutes, then add carrots and celery. Cook for another 2 minutes.
- Build the broth: Stir in flour, then gradually pour in beef broth while stirring. Add beer, water, tomato paste, bay leaves, and thyme. Stir well and return beef to the pot.
- Simmer the stew: Cover and simmer on medium-low for 1 hr 15 min until the beef is tender.
- Add potatoes and peas: Uncover, add potatoes and peas, and simmer for another 20 minutes.
- Cook optional mushrooms: Melt butter in a skillet over medium-high heat. Add mushrooms and cook for 5 minutes until browned. Sprinkle with salt and pepper, then stir into the soup in the last 5 minutes.
- Finish and serve: Taste and adjust salt and pepper. Serve hot with fresh parsley and crusty bread.
Recipe Tips
- Choose the Right Cut of Beef: Opt for chuck or stewing beef, which becomes tender and flavorful when slow-cooked.
- Pat Beef Dry Before Browning: Removing moisture ensures a better sear, enhancing the stew’s flavor.
- Sauté Vegetables Properly: Cooking onions, garlic, and other veggies until softened releases their natural sweetness, enriching the broth.
- Deglaze the Pot: After browning the meat, add liquid to scrape up flavorful browned bits stuck to the bottom.
- Simmer Low and Slow: Cooking the stew over low heat for an extended period allows flavors to meld and meat to become tender.
How To Store & Reheat Leftovers
- Refrigerate: Transfer leftover beef vegetable soup stew to an airtight container and refrigerate for up to 3-4 days.
- Freeze: Place leftover beef vegetable soup stew in freezer-safe containers, leaving some space at the top for expansion. Freeze for up to 3 months. To thaw, move the container to the refrigerator overnight then Reheat
- Reheating: Reheat leftover beef vegetable soup on the stove over medium heat for 5–7 minutes, or microwave in 1-minute bursts, stirring in between.
Nutrition Fact
Serving Size: 1 cup (approximately 245g)
- Calories: 150
- Total Fat: 4.5g
- Sodium: 370mg
- Potassium: 616mg
- Total Carbohydrate: 18g
- Dietary Fiber: 4g
- Sugars: 5g
- Protein: 12g
Try More Recipes:
Julia Child Beef Vegetable Soup Stew
Description
This delicious Julia Child Beef Vegetable Soup Stew is a hearty, nutritious meal that’s both quick and easy to prepare. Packed with tender beef, fresh vegetables, and a rich broth, it’s perfect for a cozy dinner. You can easily customize it with common pantry ingredients, making it a versatile addition to your recipe collection.
Ingredients
Instructions
- Brown the beef: Heat 1 tbsp oil in a large, heavy-based pot over high heat. Pat beef dry, season with salt and pepper, and brown in batches. Remove beef to a bowl.
- Sauté vegetables: Add more oil if needed. Cook garlic and onion for 2 minutes, then add carrots and celery. Cook for another 2 minutes.
- Build the broth: Stir in flour, then gradually pour in beef broth while stirring. Add beer, water, tomato paste, bay leaves, and thyme. Stir well and return beef to the pot.
- Simmer the stew: Cover and simmer on medium-low for 1 hr 15 min until the beef is tender.
- Add potatoes and peas: Uncover, add potatoes and peas, and simmer for another 20 minutes.
- Cook optional mushrooms: Melt butter in a skillet over medium-high heat. Add mushrooms and cook for 5 minutes until browned. Sprinkle with salt and pepper, then stir into the soup in the last 5 minutes.
- Finish and serve: Taste and adjust salt and pepper. Serve hot with fresh parsley and crusty bread.
Notes
- Choose the Right Cut of Beef: Opt for chuck or stewing beef, which becomes tender and flavorful when slow-cooked.
- Pat Beef Dry Before Browning: Removing moisture ensures a better sear, enhancing the stew’s flavor.
- Sauté Vegetables Properly: Cooking onions, garlic, and other veggies until softened releases their natural sweetness, enriching the broth.
- Deglaze the Pot: After browning the meat, add liquid to scrape up flavorful browned bits stuck to the bottom.
- Simmer Low and Slow: Cooking the stew over low heat for an extended period allows flavors to meld and meat to become tender.
Julia Child Beef Vegetable Soup Stew
