Vegetable Beef Soup

1-1/2 lbs beef stew, cut into bite-sized cubes
Olive oil
2 tbsp butter
1 tbsp minced garlic
1 tbsp of Better Than Bouillon (beef flavored)
8 oz baby bella sliced mushrooms
1 medium boiler white onion finely chopped
1 tsp salt
1 tsp pepper
1 tsp paprika
1 tbsp Italian seasoning
1 tbsp tomato paste
4 cups beef broth
12 oz of Guinness Stout
1 bunch of scallions (~6) sliced
1 bag frozen cut green beans
1 lb baby carrots
1 lb diced potatoes
1 can (15 oz) corn drained
1 can (15 oz) diced tomatoes with the liquid

In a skillet, melt the butter over medium heat. Add the minced garlic, Better than Bouillon, and mushrooms. Sauté, stirring frequently, until the mushrooms release their water, then cook for a minute or two longer to reduce. Remove the skillet from the heat and set aside.
In a large dutch oven, heat a few tablespoons of olive oil over medium-high heat. Add the beef and sauté until it begins to brown, about 6 minutes. Use a slotted spoon to remove the beef.
Turn down the heat to medium and add another tbsp of olive oil to the dutch oven. Add the chopped white onion and cook for a few minutes until it starts to soften.
Add the salt, paprika, and tomato paste. Cook, stirring constantly, for about 1 minute. Add the Guinness and bring to a simmer. Add the beef and mushrooms and stir for about a minute.
Add the vegetables (green beans, carrots, corn, scallions, potatoes, and tomatoes), pepper, Italian seasoning, and beef broth. Stir well and bring to a simmer. Turn the heat to low, cover, and let the soup simmer for about two hours, stirring occasionally.

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