Beef and vegetable soup

Beef and vegetable soup: Incredibly delicious. Photo credit: Carla Zinkfontein.

Beef and vegetable soup – Aromatic, rich and indulgent

Bubbling to perfection on the stove, this beef and vegetable soup is just what you need.

Beef and vegetable soup

Beef and vegetable soup: Incredibly delicious. Photo credit: Carla Zinkfontein.

There is just something so comforting about a pot of soup bubbling slowly on the stove. This beef and vegetable soup is loaded with so much aroma and goodness.

Not only is this beef and vegetable soup incredibly delicious but it also contains such a great variety of veggies making it a super healthy and balanced soup to enjoy. Young children tend to love soup, so if you are trying to get your young ones to eat more veggies, this soup is the way to go.

Preparing this beef and vegetable soup will take some time so it is not the kind of recipe you can whip together in less than an hour. Make sure you have at least two hours available to get this soup bubbling to perfection.

The best way to serve this delightful soup is to sprinkle parsley over it and enjoy it with some crusty bread. Let us know in the comments section of this recipe if you have tried it out.

Beef and vegetable soup recipe

5 from 1 vote
Recipe by Carla Zinkfontein Course: MainCuisine: GlobalDifficulty: Easy
Prep time


Cooking time




Total time






  • tablespoons olive oil, separated

  • 500 g 500 stewing beef, cut into 0.75 cm cubes

  • ½ teaspoon ½ salt and pepper

  • 1 1 onion, chopped

  • 1 tablespoon 1 garlic, minced

  • 2 2 celery sticks, cut into 0.8 cm slices

  • 3 3 carrots, cut into 0.5 cm slices (halve larger ones)

  • 4 tablespoons 4 flour

  • cups beef broth/stock, low sodium

  • cups dry red wine, Guinness beer or stout

  • cups water

  • 2 tablespoons 2 tomato paste

  • 2 2 bay leaves

  • 1 teaspoon 1 thyme, dried

  • 1 cup 1 frozen peas

  • 2 2 potatoes, cut into .5 cm cubes

  • Buttery mushrooms
  • 1 tablespoon 1 butter or oil

  • 200 g 200 small mushrooms, quartered or halved


  • Heat 1 tablespoon oil until very hot in a large, heavy based pot over high heat.
  • Pat the beef dry with paper towels, then sprinkle with salt and pepper.
  • Brown the beef in 2 or 3 batches, adding more oil if needed. Remove browned beef into a bowl. If the pot looks dry, add a touch more oil.
  • Add garlic and onion, cook for 2 minutes.
  • Add carrot and celery, cook for 2 minutes or until onion is translucent.
  • Stir in flour, then slowly pour in beef broth while constantly stirring.
  • Add beer, water, tomato paste, bay leaves and thyme, stir well. Then add the beef back in. Cover, adjust heat to medium low so it’s bubbling gently. Simmer 1 hr 15 minutes or until beef is pretty tender.
  • Add potatoes and peas, simmer for a further 20 minutes without the lid. Add cooked mushrooms in the last 5 minutes.
  • The soup is ready when the potatoes are cooked and beef is very tender. Adjust salt and pepper to taste.
    Ladle into bowls. Sprinkle with parsley and serve with crusty bread if desired.
  • Buttery mushrooms
  • Melt the butter in a large skillet over medium high heat.
  • Add mushrooms and cook for 5 minutes until browned. Sprinkle with salt and pepper.


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