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Irish Beef and Vegetable Soup
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Irish Beef and Vegetable Soup
A hearty and comforting soup that combines tender chunks of beef with a variety of vegetables, all slow-cooked in a rich and flavorful broth. This recipe is perfect for a chilly evening, and can be served with a swirl of creamy sour cream and a sprinkle of fresh parsley. The combination of tender beef, crunchy vegetables, and rich broth makes for a satisfying and filling meal that is sure to become a family favorite. The soup is also highly customizable, allowing you to add or substitute your favorite vegetables to suit your tastes.
Time Cook
30
Level
Intermediate
Calories
420
Allergens
Gluten, Dairy
Ingredients
2 pounds
Beef Chuck
1200 Calories
4 medium
Carrots
60 Calories
3 medium
Potatoes
90 Calories
1 pound
Green Beans
55 Calories
1 medium
Onion
45 Calories
3 cloves
Garlic
15 Calories
2 tablespoons
All-Purpose Flour
10 Calories
6 cups
Beef Broth
360 Calories
1 cup
Red Wine
125 Calories
2 tablespoons
Tomato Paste
25 Calories
1 teaspoon
Dried Thyme
5 Calories
1 teaspoon
Salt
0 Calories
1/2 teaspoon
Black Pepper
0 Calories
1/2 cup
Sour Cream
50 Calories
Step-by-Step Instructions
1
Heat the oil in a large Dutch oven over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set it aside.
2
Add the onion and garlic to the pot and cook until the onion is translucent, about 5 minutes.
3
Add the carrots and potatoes to the pot and cook for 5 minutes, stirring occasionally.
4
Add the beef broth, red wine, tomato paste, thyme, salt, and pepper to the pot. Stir to combine and bring the mixture to a boil.
5
Return the beef to the pot and simmer the soup until the beef is tender, about 1 1/2 hours.
6
Add the green beans to the pot and simmer until they are tender, about 10 minutes.
7
Serve the soup hot, garnished with a sprinkle of fresh parsley and a dollop of sour cream if desired.
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Where cooking meets life and technology.
© 2025 Cooklaif