English Vegetable Soup

Ingredients

• 1½ tbs olive oil
• 500g (1 lb) stewing beef, cut into 1.75cm / 2/3" cubes
• ½ tsp salt and pepper
• 1 onion, chopped
• 2 stalks celery, cut into 0.8 cm / ½" slices
• 3 carrots, cubed
• 3 cloves garlic, minced (1 tbsp)
• 4 tbs flour
• 1 tbs Coleman's dry mustard
• 625ml (2½ C) beef broth/stock, low sodium
• 375ml (1½ C) dry red wine, Guinness beer or stout
• 375ml (1½ C) water
• 2 tbs tomato paste
• 2 bay leaves
• 1 tsp thyme dried
• 1 C frozen peas
• 2 potatoes, cubed
• 15 g (1 tbs) butter or oil
• 200g/ 6oz small mushrooms, quartered or halved

Directions

1. Brown Beef: Heat 1 tbs oil in a Dutch oven over high heat until very hot. Pat beef dry and season with salt and pepper. Brown beef in 2-3 batches, adding more oil as needed. Transfer browned beef to a bowl.
2. Sauté Vegetables: Add onion, celery, and carrot to the pot; cook ~3 minutes. Add garlic and cook ~1 minute, until onion is translucent.
3. Build Base: Stir in flour and cook 1-2 minutes to remove raw flour taste. Slowly pour in beef broth, stirring constantly to avoid lumps.
4. Add Liquids & Herbs: Stir in beer, water, tomato paste, bay leaves, and thyme until well combined.
5. Simmer: Return beef and any juices to the pot. Cover, reduce heat to a low simmer, and cook ~1½ hrs, until beef begins to soften.
6. Finish: Add potatoes and peas and simmer uncovered 20 minutes. Stir in cooked mushrooms during the last 5 minutes.
7. Season & Serve: Adjust salt and pepper to taste and serve hot.

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