Name: Hearty Vegetable Beef Soup with Guinness and Mushrooms Recipe
Prep time: 15 min
Cook time: 1 h 50 min
Total time: 2 h 5 min
Cuisine: Irish
Ingredients: 1.5 tbsp olive oil, separated; 500g/1 lb stewing beef, cut into 1.75cm / 2/3" cubes; 1/2 tsp salt and pepper; 1 onion, chopped; 3 garlic cloves, minced (1 tbsp); 2 celery stalks, cut into 0.8 cm / 1/3" slices; 3 carrots, cut into 0.5 cm / 1/5" thick slices (halve larger ones); 4 tbsp flour; 2 1/2 cups (625ml) beef broth/stock, low sodium; 1 1/2 cups (375ml) dry red wine, Guinness beer or stout; 1.5 cups (375ml) 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; 1 tbsp (15g) butter or oil; 200g/6oz small mushrooms, quartered or halved

There’s something deeply comforting about a pot simmering with rich beef, tender vegetables, and a splash of robust Guinness to round it all out. This Hearty Vegetable Beef Soup with Guinness and Mushrooms Recipe is my go-to for cozy nights when you want bold flavor without fuss. Let me walk you through making this soul-soothing soup that melts in your mouth and warms your kitchen.

Vegetable Beef Soup - A close-up view of a thick stew filled with several layers of chunky ingredients floating in a rich brown broth. The stew has medium-sized pieces of tender dark brown meat scattered throughout, bright orange carrot pieces, green peas, chunks of light yellow potatoes, and bits of celery, all mixed with small green herb sprinkles on top. The liquid looks smooth and slightly shiny, covering everything evenly. A silver spoon rests inside the bowl from the right edge. The bowl is white, sitting on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hearty Vegetable Beef Soup with Guinness and Mushrooms Recipe
Top Tip
How to Serve Hearty Vegetable Beef Soup with Guinness and Mushrooms Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hearty Vegetable Beef Soup with Guinness and Mushrooms Recipe

Why You'll Love This Recipe

I’ve been making this soup for years, especially when the weather turns chilly and I want something hearty but not complicated. What makes this Hearty Vegetable Beef Soup with Guinness and Mushrooms Recipe truly stand out is how the Guinness and mushrooms add an earthy richness that takes it from usual to unforgettable.

Flavor Depth: The Guinness and dry red wine (or stout) give the broth an incredible complexity that you won’t get from a basic beef soup.
Fall-Apart Tender Beef: Slow simmering the stewing beef until it’s melt-in-your-mouth tender makes all the difference.
Perfectly Balanced Veggies: Carrots, celery, peas, and potatoes add just the right sweetness and texture without overpowering the broth.
Simple to Customize: You can easily swap veggies, add mushrooms sautéed in butter, or use just red wine if that’s what you have on hand.

Vegetable Beef Soup - The image shows a close-up of a pot filled with thick brown stew, with visible chunks of dark brown meat, light beige potatoes, orange carrots, green peas, beige mushrooms, and pieces of celery floating inside. The stew has a glossy, rich texture with some fresh green herbs sprinkled on top. A silver spoon is partially submerged in the stew, resting near the edge of the pot, which has a white exterior. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Hearty Vegetable Beef Soup with Guinness and Mushrooms Recipe plays a crucial role. The beef delivers richness, the Guinness and wine layer on deep, malty flavors, and the vegetables provide a fresh, wholesome brightness. Here’s why I love the components I pick:

Vegetable Beef Soup - Flat lay of fresh cubed stewing beef with marbled fat, whole orange carrots sliced into rounds, bright green celery sticks cut into slices, chopped white onion with delicate layers visible, small brown mushrooms halved showcasing their texture, vibrant green frozen peas still frosty, two golden-yellow potatoes cut into cubes, a small bunch of fresh thyme sprigs with tiny green leaves, and a spoonful of rich red tomato paste with a glossy surface, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Stewing Beef: I always go for beef with good marbling—this helps it stay juicy and become tender during the long simmer.
Guinness or Dry Red Wine: These add a dark, slightly bitter, and malty taste that makes the broth unforgettable.
Carrots and Celery: Classic soup veggies that bring a subtle sweetness and a bit of crunch to balance the meatiness.
Flour: Nutty and earthy, it helps thicken the soup while giving body to the broth.
Potatoes: They soak in flavor and add comforting heartiness without overpowering.
Frozen Peas: Tossed in last minute for a pop of vibrant color and sweetness.
Mushrooms (optional): When cooked in butter before adding, they deepen the umami character of your soup.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I often change things up depending on what’s in my fridge or my mood. You can easily tailor this soup to suit your tastes or dietary needs. The base is a perfect canvas!

Mushroom Boost: I like adding buttery mushrooms just before serving to add extra earthiness and texture — it feels so indulgent without being complicated.
Vegetarian Twist: Skip the beef and substitute with hearty mushrooms and vegetable broth for a veggie-packed version that’s still full of flavor.
Spicy Kick: Add a pinch of smoked paprika or a dash of chili flakes if you want a little heat.
Seasonal Veggies: Swap peas for fresh green beans or add diced squash in fall — the soup adapts wonderfully.

Step-by-Step: How I Make Hearty Vegetable Beef Soup with Guinness and Mushrooms Recipe

Step 1: Brown the Beef for Maximum Flavor

Start by heating a tablespoon of olive oil in a heavy, large pot until it’s very hot — this helps sear the beef beautifully. Pat your stewing beef cubes dry with paper towels (this is key to a good sear!), then season them with salt and pepper. Brown the beef in batches — don’t crowd the pot, or it’ll steam rather than sear. Once browned, remove the beef to a bowl and set aside. Trust me, this step locks in flavor and keeps your beef juicy.

Step 2: Build the Base

To that same pot, add a bit more olive oil if needed, then toss in the chopped onions and minced garlic. Sauté them over medium heat just until the onions turn translucent—about 2 minutes. Next, add the sliced carrots and celery, cooking for another couple of minutes. This combo softens up and starts to develop the soup’s signature depth.

Step 3: Make It Thick and Rich

Sprinkle the flour over the veggies and stir constantly for a minute or two. This will soak up the fat and act as a thickener. Slowly pour in the beef broth while stirring—it’ll start to thicken nicely. Then, add your Guinness beer (or red wine or stout), water, tomato paste, bay leaves, and dried thyme. Return the browned beef into the pot, stir everything together.

Step 4: Slow-Simmer to Tender Perfection

Bring the soup to a gentle bubble, then reduce heat to medium-low and cover the pot. Let it simmer for about 1 hour and 15 minutes or until the beef is tender enough to fall apart with a fork. The smell alone here will have you ready to eat early!

Step 5: Add Potatoes, Peas, and Optional Mushrooms

Add the diced potatoes and frozen peas next, cooking uncovered for about 20 minutes so the potatoes get soft. While the soup simmers, I like to quickly sauté the mushrooms in butter with a sprinkle of salt and pepper and then stir them in during the last 5 minutes. This adds a lovely buttery note and makes the soup feel extra special.

Step 6: Final Seasoning and Serve

Give the soup a taste and add salt and plenty of freshly ground black pepper (I’m personally a pepper fan!). Ladle it into warm bowls, sprinkle with some fresh parsley if you like, and serve it alongside crusty bread. I often go for quick cheesy garlic bread or Irish soda bread to soak up every drop.

Top Tip

After years of making this Hearty Vegetable Beef Soup with Guinness and Mushrooms Recipe, I’ve learned small changes make a big difference for flavor and texture. Here are my best tips to keep your soup perfect every time.

Dry Your Beef Thoroughly: Moisture on the beef prevents a good sear, so pat it dry with paper towels before browning.
Don’t Rush the Simmer: Cooking it low and slow lets the beef soften and flavors meld beautifully—try to resist peeking too often!
Add Mushrooms Last: Sauté mushrooms separately to get a nice golden color and strong flavor, then add them right before serving.
Salt Towards the End: The broth reduces as it cooks; wait to season fully so you don’t over-salt.

How to Serve Hearty Vegetable Beef Soup with Guinness and Mushrooms Recipe

Vegetable Beef Soup - Serving Suggestion

Garnishes

I love a sprinkle of fresh parsley on this soup—it adds a vibrant pop of color and a fresh taste that brightens every spoonful. Sometimes I also grate a bit of sharp cheddar on top when I want a richer finish. If you like a touch of heat, a few cracks of black pepper or some crushed red chili flakes on top work wonders too.

Side Dishes

Crusty bread is a must-have alongside this soup! My favorites are quick cheesy garlic bread or Irish Soda Bread, both perfect for dipping. For a heartier meal, a simple green salad or roasted root vegetables pair nicely to round it out.

Creative Ways to Present

For dinner parties or special occasions, I like serving this soup in rustic bread bowls. It’s a fun presentation and gives you an edible vessel to soak up the broth. You could also garnish with crispy bacon bits or fresh thyme sprigs for a fancy touch. Setting the table with warm napkins and Irish plaid accents gives it a cozy, inviting atmosphere.

Make Ahead and Storage

Storing Leftovers

I always store leftover Hearty Vegetable Beef Soup with Guinness and Mushrooms Recipe in airtight containers in the fridge. The flavors continue to deepen overnight, and it tastes even better the next day. It keeps well for about 4 to 5 days, making it a great recipe to prep ahead for busy weeks.

Freezing

This soup freezes beautifully. Just cool it completely, then portion it into freezer-safe containers or bags. When I freeze, I leave out the peas and potatoes and add fresh ones when reheating to keep their texture intact. But if you add them before freezing, it still tastes great—you just may notice a slight softness after thawing.

Reheating

Reheat gently over low-medium heat on the stove, stirring occasionally until warmed through. Add a splash of beef broth or water if it’s too thick. For quicker reheating, the microwave works too but I prefer the stovetop for even heating and to help the flavors come alive again.

Frequently Asked Questions:

Can I use something other than Guinness in the recipe?

Absolutely! If you don’t have Guinness or stout on hand, a dry red wine works just as beautifully. It adds richness and complexity. If you prefer non-alcoholic, you can skip the beer/wine altogether and add crushed tomatoes with a splash of Worcestershire sauce to mimic the depth of flavor.

How do I make sure the beef is tender and not tough?

The key is slow, gentle simmering. Brown the beef well to lock in juices, then lower the heat and let it cook covered for at least 75 minutes until it feels soft when poked with a fork. Using well-marbled stewing beef also helps a lot!

Can I prepare this soup ahead of time?

Yes! This soup tastes even better the next day after the flavors have had time to meld. You can make it a day or two ahead and refrigerate it. Just reheat gently on the stove and add a little broth if needed.

Is it necessary to brown the beef in batches?

Yes, browning the beef in batches prevents overcrowding, which can cause the meat to steam instead of sear. A good sear builds flavor and texture that’s essential for this hearty soup.

Final Thoughts

This Hearty Vegetable Beef Soup with Guinness and Mushrooms Recipe has become a warm hug in a bowl for me, something I turn to after busy days or on lazy weekends when comfort food is a must. The way the flavors deepen overnight and the tenderness of the beef always feels like a tiny celebration. I hope you’ll give this recipe a try—it’s easy to make but tastes like you spent hours on it. Just imagine that first spoonful, thick, rich, and full of happy kitchen vibes. Enjoy!