Name: 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

When the weather turns chilly, nothing beats a hearty, soul-warming bowl of soup. This Vegetable Beef Soup with Guinness and Mushrooms Recipe brings everything you want—tender, fall-apart beef, lush mushrooms, and a rich depth of flavor from Guinness or red wine. Trust me, it’s the kind of meal you’ll want to make again and again. Let’s dive in!

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 Vegetable Beef Soup with Guinness and Mushrooms Recipe
Top Tip
How to Serve Vegetable Beef Soup with Guinness and Mushrooms Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegetable Beef Soup with Guinness and Mushrooms Recipe

Why You'll Love This Recipe

I've made this Vegetable Beef Soup with Guinness and Mushrooms Recipe countless times, especially when I crave something comforting yet full of character. The combination of Guinness and mushrooms works magic, enhancing the beef’s richness and bringing in cozy earthiness you won’t find in your usual stew.

Deep, Complex Flavor: Guinness or dry red wine adds that irresistible depth, giving the broth a robust, slightly smoky kick.
Fall-Apart Tender Beef: Slow simmering turns regular stewing beef into melt-in-your-mouth goodness every time.
Vegetable-Packed Yet Hearty: Carrots, celery, potatoes, peas, and mushrooms all come together to make this nourishing without feeling heavy.
Easy To Customize: You can switch up veggies, play with mushrooms or swap Guinness for red wine depending on your pantry and mood.

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

Every ingredient here plays its part in creating a soup that’s hearty and satisfying. The Guinness or red wine infuses a subtle bitterness and richness that balances the sweetness of the carrots and onions, while the mushrooms amp up the umami factor you’ll love. Grab quality beef with good marbling—it really makes a difference in taste and tenderness.

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

Olive Oil: Used for searing the beef and softening the veggies, a good quality oil helps develop flavor without overpowering the soup.
Stewing Beef: Chuck or short rib works wonderfully—look for cuts with some fat marbling so the meat stays juicy while slow cooking.
Onion & Garlic: These aromatics build a flavor foundation that makes the soup inviting right from the start.
Celery & Carrots: Classic mirepoix veggies that add sweetness and texture, perfect for balancing the richer beef elements.
Flour: Helps thicken the broth slightly, giving the soup a comforting, hearty body.
Beef Broth/Stock: Use low sodium so you can control the saltiness more easily.
Dry Red Wine, Guinness or Stout: Adds layers of flavor that make this soup truly special—you can’t quite replicate this richness any other way.
Tomato Paste, Bay Leaves & Thyme: These classic seasonings deepen the savory dimension and aroma.
Frozen Peas & Potatoes: Added later to keep peas bright and potatoes tender but intact.
Butter & Mushrooms: Cooking mushrooms in butter separately brings a lovely richness and meaty texture that’s pure indulgence.

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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 Vegetable Beef Soup with Guinness and Mushrooms Recipe is how flexible it is. I often tweak the veggies based on what I have or what’s in season. Feel free to add parsnips or swap peas for green beans if that’s your jam.

Variation: Once, I tried swapping the mushrooms for shiitakes, and the soup turned out incredibly aromatic with a somewhat nutty touch. Don’t hesitate to experiment with your favorite mushroom varieties!

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

Step 1: Sear the Beef for Maximum Flavor

Start by heating 1 tablespoon of olive oil in a large, heavy pot until it’s really hot. This high heat is key for that beautiful brown crust on the beef, which locks in juices and adds a savory depth. Pat your beef cubes dry with paper towels—wet beef won’t brown properly—and sprinkle with salt and pepper. Brown the beef in batches, so the pot doesn’t steam and the meat truly caramelizes. Set the browned beef aside.

Step 2: Build the Flavor Base with Vegetables and Flour

If your pot’s looking a little dry, add a touch more oil. Toss in the minced garlic and chopped onions, cooking for about 2 minutes until fragrant and softened. Then add sliced carrots and celery, letting everything cook together another couple of minutes until the onions turn translucent. Sprinkle in the flour and stir it well—this helps thicken the soup once you add the liquids.

Step 3: Pour in Liquids and Seasonings

Slowly pour in the beef broth while stirring constantly; this keeps lumps from forming. Add your Guinness (or red wine), water, tomato paste, bay leaves, and dried thyme. Stir it well, then return the beef to the pot. This is where the magic begins to layer up—your kitchen will start smelling amazing!

Step 4: Simmer Slowly Until Tender

Cover the pot and lower the heat to medium-low so the soup barely bubbles. Let it simmer gently for about 1 hour and 15 minutes, checking occasionally. The beef should become wonderfully tender and start to melt apart. Patience here really pays off!

Step 5: Add Potatoes, Peas, and Mushrooms

Next, stir in your potatoes and frozen peas, cooking uncovered for about 20 minutes until potatoes are just tender. In the meantime, sauté your quartered mushrooms in butter on the stove until browned—this adds that luscious finish to the soup. Add the mushrooms during the last 5 minutes of simmering.

Step 6: Final Seasoning and Serve

Give your soup a final taste and adjust salt and cracked black pepper as desired. I’m a big fan of plenty of pepper for that extra kick! Ladle it into bowls, sprinkle with chopped parsley if you like, and serve with crusty bread. My go-to is either quick cheesy garlic bread or a rustic Irish soda bread.

Top Tip

This Vegetable Beef Soup with Guinness and Mushrooms Recipe really shines when you give it time. Slow simmering unlocks flavor and tenderness, so resist the urge to rush. I’ve learned that browning the beef properly is the secret to a deeply flavored broth, so don’t skip that step or try to cram all the beef in together!

Browning in Batches: Ensures the beef caramelizes evenly without steaming, which enhances flavor tremendously.
Don’t Skip the Flour: It adds just a touch of thickness that makes the broth feel luxurious without being heavy.
Separate Mushroom Sauté: Cooking mushrooms separately with butter lets them brown beautifully and adds a silky richness when added to the soup.
Simmer Low and Slow: Gentle simmering breaks down connective tissue in the beef so it becomes melt-in-your-mouth tender—patience is key here.

How to Serve Vegetable Beef Soup with Guinness and Mushrooms Recipe

Vegetable Beef Soup - Serving Suggestion

Garnishes

I love to keep it simple—a sprinkle of fresh, chopped parsley brightens up each bowl and adds a fresh note. Sometimes I use a tiny drizzle of good olive oil or even a spoonful of sour cream for creaminess if I want a special treat.

Side Dishes

This soup pairs perfectly with crusty bread to soak up every last drop, and Irish soda bread is my personal favorite. If I’m feeling fancy, I make quick cheesy garlic bread that everyone in my family loves. A simple green salad with a tangy vinaigrette also balances the richness.

Creative Ways to Present

For special dinners, I serve this Vegetable Beef Soup with Guinness and Mushrooms Recipe in rustic bowls topped with extra sautéed mushrooms and fresh thyme sprigs. You can even ladle it into sourdough bread bowls for a cozy, inviting presentation that wows guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge, and I’ve noticed the flavors actually mellow and deepen after a day or two. It keeps beautifully for up to 4 to 5 days, making it perfect for meal prep or busy weeknights.

Freezing

I freeze this soup in portions for a quick meal fix later. Just be sure to cool it completely before freezing to keep the texture intact. When thawed and reheated, the beef stays tender and the broth remains richly flavorful.

Reheating

For the best texture and flavor, reheat gently on the stovetop over medium heat, stirring occasionally. If the soup thickens too much, add a splash of water or broth to loosen it up—nobody wants a gluey stew!

Frequently Asked Questions:

Can I use a non-alcoholic substitute for Guinness or red wine in this soup?

Yes! If you want to avoid alcohol, you can substitute the Guinness or red wine with a can of crushed tomatoes combined with 2 teaspoons of Worcestershire sauce. This will add some tang and depth to your broth without missing out on flavor.

What cut of beef is best for this Vegetable Beef Soup with Guinness and Mushrooms Recipe?

Choose stewing beef such as chuck or boneless short ribs with good marbling for the best, tender results after slow simmering. These cuts break down beautifully and become melt-in-mouth tender, making the soup extra delicious.

Can I make this soup ahead of time?

Absolutely! This soup actually tastes even better the next day as the flavors continue to develop. Store leftovers in the refrigerator for up to 5 days, or freeze for longer storage. Just reheat gently before serving.

Should I cook the mushrooms with the soup or separately?

I recommend cooking mushrooms separately in butter until browned and adding them to the soup at the end. This method keeps them nice and tender with a rich flavor, so they don’t get soggy during the long simmer.

Final Thoughts

This Vegetable Beef Soup with Guinness and Mushrooms Recipe holds a special place in my heart—it’s my go-to comfort food when days get colder and somehow, it always brings everyone around the table in a happy, cozy mood. Once you make it, I bet you’ll be adding it to your rotation too. So go ahead, grab that Guinness, some mushrooms, and get cooking—you deserve this kind of delicious warmth in your life.