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 (about 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

If you're craving a soul-warming meal that's full of rich flavors and cozy vibes, the Hearty Vegetable Beef Soup with Guinness and Mushrooms Recipe is your new best friend. It's packed with tender beef, earthy mushrooms, and a touch of Guinness that makes all the difference. Stick around, and I'll walk you through making this comforting classic right in 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 can't tell you how many chilly evenings this Hearty Vegetable Beef Soup with Guinness and Mushrooms Recipe has saved. It’s one of those meals that feels like a warm hug in a bowl, and it’s easier to pull together than you'd think. I love sharing this recipe because it’s rich, wholesome, and downright satisfying.

Deep, Complex Flavors: The Guinness and red wine (or stout) add layers of richness you won't find in a typical vegetable beef soup.
Tender, Fall-Apart Beef: Slow simmering ensures every bite melts in your mouth.
Loaded with Veggies: Carrots, celery, potatoes, peas, and mushrooms make it hearty and nutritious.
Perfect for Meal Prep: This soup tastes even better the next day and freezes beautifully.

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

This soup brings together ingredients that play nicely off one another—the umami of mushrooms, the sweetness of carrots, and the robust flavors from Guinness and red wine create a broth you’ll crave on repeat. When shopping, look for fresh veggies and a good quality stewing beef for the best results.

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: Choose cuts like chuck or boneless short ribs for tender, flavorful meat that holds up well to slow cooking.
Guinness or dry red wine: Both add a rich depth—Guinness brings that slight bitterness and maltiness, while wine adds fruity complexity. Use one or the other based on what you have or prefer.
Olive oil: Essential for browning the beef and sautéing veggies, enhancing flavor through caramelization.
Onion and garlic: Classic aromatics that form the flavorful base of the soup.
Carrots and celery: They add sweetness, texture, and natural body to the broth.
Potatoes: Starchy goodness to bulk up the soup and keep it filling.
Frozen peas: Added at the end for freshness and a pop of color.
Flour: Helps thicken the broth slightly when stirred in, giving a lovely silky texture.
Tomato paste: Provides umami and a touch of acidity to balance the richness.
Bay leaves and thyme: Classic herbs that elevate the soup with subtle earthy notes.
Small mushrooms: Optional but highly recommended—they soak up flavors beautifully and add that buttery earthiness.
Butter or oil (for mushrooms): Used to sauté mushrooms separately for richer flavor and texture.

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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

One of the best things about this Hearty Vegetable Beef Soup with Guinness and Mushrooms Recipe is how adaptable it is. I often switch up the veggies or experiment with different broths depending on what’s in my fridge. Feel free to make it your own—whether you want it more stew-like or lighter and brothier, it’s all good.

Variation: I sometimes swap out potatoes for sweet potatoes for a subtle sweetness and a boost of color, and it’s delicious every time.
Dietary tips: For a lower-fat option, trim excess fat from the beef and skip the butter when cooking mushrooms, substituting olive oil instead.
Seasonal tweaks: In colder months, a dash of smoked paprika or a chili flake sprinkle adds a comforting warmth that’s perfect.

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

Step 1: Brown that beef like a pro

Heat a tablespoon of olive oil in a large, heavy pot over high heat until it’s really hot—that’s the key for a perfect sear. Pat your beef cubes dry, season generously with salt and pepper, then brown them in batches so they’re nicely caramelized, not steamed. This step builds incredible depth of flavor for the soup, so don’t rush it or overcrowd the pan.

Step 2: Sauté your aromatics and veggies

Once the beef is set aside, use the same pot to cook your onions and garlic until fragrant and translucent. Then toss in the celery and carrots, letting them soften just a bit. This layering of flavors really makes the soup sing.

Step 3: Create the luscious broth

Stir in the flour to coat the veggies; this will thicken the broth as it simmers. Slowly add beef broth while stirring constantly to avoid lumps, then pour in the Guinness (or wine), water, tomato paste, bay leaves, and thyme. Return the beef to the pot, give it a good stir, and let it simmer gently, covered, for just over an hour until the beef is tender and happy.

Step 4: Add the potatoes, peas & mushrooms

After that long simmer, add your potatoes and frozen peas, simmering uncovered for about 20 minutes to thicken and let those potatoes get tender. Meanwhile, I like to sauté the mushrooms in butter separately until golden and season them well—adding them in the last 5 minutes really brings out their flavor.

Step 5: Season and serve up

Adjust salt and pepper to your taste—I’m definitely a fan of adding a good amount of black pepper for a little kick. Ladle the soup into bowls, garnish with chopped fresh parsley if you like, and serve with some crusty bread or even my quick cheesy garlic bread for dipping.

Top Tip

From my experience making this soup multiple times, a few little tricks really make the difference between a good soup and a truly memorable one. Here’s what I’ve learned and want you to know before you get started.

Dry your beef thoroughly: Wet beef won’t brown properly, and browning is key for flavor depth here.
Don’t rush the simmer: Low and slow makes the beef super tender and lets flavors meld beautifully.
Cook mushrooms separately: Sauté mushrooms in butter before adding them in for that rich, earthy taste that could be lost if just simmered.
Adjust seasoning at the end: Flavors concentrate as it simmers, so always taste and tweak salt and pepper just before serving.

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

vegetable beef soup - Serving Suggestion

Garnishes

I love topping this soup with fresh chopped parsley for a touch of brightness and color. Sometimes I'll sprinkle on a little grated sharp cheddar or a dollop of sour cream if we’re feeling indulgent. Freshly cracked black pepper always rounds it out nicely.

Side Dishes

Crusty bread is my go-to side—especially Irish soda bread or quick cheesy garlic bread toasted to perfection for dipping. A simple green salad on the side can also lighten the meal if you’re serving it for lunch or a lighter dinner.

Creative Ways to Present

For a dinner party, I like to set individual bowls on wooden boards with a rustic knife and a small side of pickled veggies to cut through the richness. You can also serve the soup in hollowed-out mini bread bowls for an extra special touch that always gets compliments.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in the fridge for up to 4 or 5 days. I store it in an airtight container and find that the flavors actually deepen overnight, making leftovers even better. Just warm gently on the stove or in the microwave when you’re ready.

Freezing

I’ve frozen this soup multiple times with great success. Just make sure to cool it completely before transferring it into freezer-safe containers or bags. It freezes well for up to 3 months. When thawed, the texture holds up nicely, though I like to add freshly sautéed mushrooms when reheating to refresh the flavor.

Reheating

Reheat gently over medium-low heat on the stove, stirring occasionally to prevent sticking. If it’s too thick, add a splash of water or broth to loosen it up. I find slow reheating helps maintain that silky broth texture and preserves the tender beef perfectly.

Frequently Asked Questions:

Can I substitute the Guinness with something non-alcoholic?

Absolutely! If you want to skip alcohol, I recommend using a can of crushed tomatoes combined with Worcestershire sauce. It adds complexity and richness similar to the beer without the alcohol content.

How do I get the beef extra tender?

The key is low and slow simmering—make sure to cover the pot and keep the heat at a gentle bubble for at least an hour and fifteen minutes. Using a well-marbled cut like chuck also helps ensure tender, flavorful meat. Patience really pays off here!

Can I make this soup in a slow cooker?

Yes, although I prefer the stovetop method for better control over browning and flavor development. If using a slow cooker, brown the beef first, sauté the veggies separately, then combine everything and cook on low for 6-8 hours.

What’s the best bread to serve with this soup?

I’m a big fan of Irish soda bread or crusty baguette for dipping. Their sturdy texture soaks up the broth without falling apart, making every bite a delight. Plus, they add a lovely rustic touch to this hearty meal.

Final Thoughts

This Hearty Vegetable Beef Soup with Guinness and Mushrooms Recipe holds a special place in my kitchen rotation. It’s not just a meal; it’s an experience—comfort food that feels thoughtful and a little indulgent without fuss. Whether it’s a family dinner or a quiet night in, I know making this soup will always bring a little joy and warmth. Give it a try, and I’m betting it’ll become one of your favorites too.