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 (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

There’s something incredibly comforting about a rich, savory soup that warms you from the inside out. This Hearty Vegetable Beef Soup with Guinness and Mushrooms Recipe brings together tender beef, earthy mushrooms, and the deep malty notes of Guinness in a way that feels like a hug in a bowl. Trust me, once you try it, you’ll find it hard to go back to plain old stew.

The image shows a close-up of a bowl filled with beef stew. The dish has chunks of dark brown beef, bright orange carrot pieces, light yellow potato cubes, green peas, and small pieces of celery in a thick brown broth. The ingredients look cooked and tender, with some chopped green herbs sprinkled on top. The bowl is white and placed on a white marbled surface, and a metal spoon is partially visible on the right side. 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

This soup has a special place in my fall and winter kitchen rotation—there’s just something magical about combining tender, slow-simmered beef with the bold, slightly bitter richness of Guinness and meaty mushrooms. It’s both rustic and elegant in flavor.

Deep, Complex Flavor: The Guinness and red wine add layers of richness that transform this from basic beef soup into something truly gourmet.
Tender, Fall-Apart Beef: Slow simmering helps the beef become melt-in-your-mouth tender every single time.
Balanced Vegetables: Carrots, celery, peas, and potatoes create a well-rounded, nourishing soup that satisfies your veggie craving.
Customizable to Your Taste: Whether you want it heartier, lighter, or with a veggie twist, this recipe adapts perfectly.

The image shows a close-up of a thick stew in a white pot, filled with multiple layers of chunky ingredients. The top layer has small pieces of browned meat, sliced mushrooms, orange carrot chunks, small green peas, and cubed light yellow potatoes, all mixed into a rich, dark brown broth. The texture of the stew looks smooth and slightly shiny, with bits of herbs sprinkled on the surface. A silver spoon is partially submerged inside the pot, which sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

What I love about the ingredients list is how simple yet effective it is. The beef forms a rich backbone, the Guinness brings deep maltiness, and the mushrooms add that umami punch while the veggies provide freshness and texture. Plus, you might already have most of this in your pantry!

Flat lay of a medium bowl of cubed stewing beef, one whole chopped onion, three garlic cloves minced in a small heap, two celery stalks sliced thin, three sliced carrots with some halves, two medium potatoes cubed, a small pile of frozen peas, a tablespoon of tomato paste in a small dish, a few bay leaves and a pinch of dried thyme scattered nearby, a small bowl of flour, a bottle of red wine beside a bottle of dark stout beer, and a pat of butter with a handful of quartered small mushrooms placed elegantly, all arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Stewing beef: Look for well-marbled cuts like chuck for the best tender, juicy results after slow cooking.
Olive oil: You'll use it to brown the beef and veggies, adding flavor and preventing sticking.
Onion and garlic: Essential aromatics that kickstart your soup’s flavor profile.
Celery and carrots: Classic soup veggies that provide sweetness and crunch.
Flour: This helps thicken the broth subtly without creating a heavy stew feel.
Beef broth: Choose low sodium so you can control the saltiness better.
Guinness beer (or dry red wine): Adds a rich, earthy note that’s hard to replicate. Guinness gives that lovely roastiness I adore.
Tomato paste: A small amount amps up the umami and adds a subtle tangy depth.
Bay leaves and thyme: These herbs round out the flavor with fragrant notes.
Potatoes and peas: Final touches that add body and bursts of sweetness.
Mushrooms (optional, buttery): When sautéed separately in butter, they bring an extra layer of 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 my favorite parts about making this Hearty Vegetable Beef Soup with Guinness and Mushrooms Recipe is how easy it is to adapt. Depending on what’s in your fridge or pantry, you can tweak it to your liking without losing any of that soul-warming goodness.

Vegetarian Variation: Swap beef broth for vegetable stock, omit beef, and add hearty veggies like butternut squash or lentils.
Spice it Up: Add a pinch of smoked paprika or chili flakes for a subtle kick that wakes up the flavors.
Seasonal Veggies: Try adding parsnips or turnips in fall, or swap peas for green beans in summer.
Mushroom Lovers: Double the mushrooms and sauté with garlic and herbs for an earthy, meaty addition without more beef.

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

Step 1: Brown the Beef for Maximum Flavor

The key to a rich soup base is getting a good sear on your beef. I pat my stewing beef dry with paper towels—this helps it brown rather than steam. Heat your olive oil until shimmering hot, then brown the beef in batches so you don't overcrowd the pan. This might take 2–3 turns but trust me, that intense, caramelized crust is worth it. Remove the beef and set it aside.

Step 2: Build the Flavor with Vegetables and Flour

With the beef out, toss in garlic and onions, cooking them down just until translucent and aromatic. Next, add your carrots and celery, stirring often so they soften slightly. Sprinkle the flour over the veggies and stir well—this coats everything and will help thicken your broth. Don’t rush this step, as the raw flour taste needs to cook out.

Step 3: Pour in the Liquids and Simmer Low and Slow

Slowly add your beef broth while stirring to prevent lumps. Next, pour in that glorious Guinness or red wine, along with water, tomato paste, bay leaves, and thyme. Return the browned beef to the pot, cover, and simmer on a gentle bubble for about 1 hour 15 minutes. This patient simmering is what breaks down the collagen and fat, resulting in tender beef that just melts.

Step 4: Add Potatoes, Peas, and Mushrooms for Finish

Uncover your pot and add potatoes and peas, letting them simmer uncovered so the broth thickens and veggies cook through—about 20 minutes. Meanwhile, if you’re using mushrooms, sauté them separately in butter until golden and add them in the last 5 minutes. This way, the mushrooms keep their texture and add a buttery, earthy layer.

Step 5: Taste, Adjust, and Serve Warm!

Before serving, adjust salt and pepper to your preference—don’t be shy with black pepper here, it really enhances the flavor. Ladle the soup into bowls and sprinkle with fresh parsley or chives if you have some. I love serving this with crusty bread or my easy Irish Soda Bread for dipping.

Top Tip

Through making this soup many times, I learned a few tricks that turn good soup into great. Don’t rush browning the beef — giving that caramelization happens in batches really deepens the flavor. Also, simmer gently rather than boil hard to keep beef tender and broth clear.

Pat Dry Beef: Wet meat won’t brown well. Always dry before seasoning and searing.
Don't Overcrowd the Pan: Brown beef in batches for even crust development.
Low and Slow Simmer: Keep the soup at a gentle bubble to coax out that perfect beef tenderness.
Mushrooms Last Minute: Cooking mushrooms separately keeps their texture and richness from being lost.

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

Vegetable Beef Soup - Serving Suggestion

Garnishes

I always finish mine with a sprinkle of fresh parsley or chives—brightening the bowl both visually and flavor-wise. Sometimes I add a few twists of cracked black pepper for a little heat right at the end. A drizzle of good olive oil can also add a subtle fruitiness.

Side Dishes

My go-to sides are crusty breads—Irish Soda Bread is a classic pairing that soaks up the broth beautifully. If you want something warm and cheesy, quick Cheesy Garlic Bread also works wonders. For lighter options, a crisp green salad or roasted root vegetables complement the soup nicely.

Creative Ways to Present

For a cozy dinner party, I like serving this soup in rustic ceramic bowls with a big dollop of sour cream or creme fraiche on top. Adding a sprinkle of smoked paprika or fresh herbs makes it feel special. You can even serve it in small cups alongside an appetizer for a fun soup-tasting course.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge. It actually tastes better the next day because the flavors have time to meld beautifully. Just reheat gently on the stove until warm.

Freezing

This soup freezes wonderfully. I portion it out into freezer-safe containers without the potatoes if I’m planning on freezing, since they can get mushy. Then I add fresh potatoes during reheating. It thaws quickly and still tastes great.

Reheating

Reheat on the stove over medium-low heat stirring occasionally. If the soup has thickened too much, just add a splash of water or broth to loosen it. Avoid reheating in the microwave for best texture.

Frequently Asked Questions:

Can I use another beer or wine instead of Guinness?

Absolutely! Any dry stout or dark beer works well, and dry red wines like Cabernet Sauvignon or Merlot are excellent substitutes. The idea is to add that rich, deep flavor profile.

How can I make this soup faster?

While the slow simmer really brings out the beef’s tenderness and flavor, you can get a quicker version by cutting the beef into smaller pieces and simmering for 45 minutes to 1 hour. A pressure cooker also works great for speeding things up.

Can I make this soup vegetarian?

Yes, you can omit the beef and use vegetable broth instead of beef broth. Swap in hearty vegetables like squash and lentils for protein to make a satisfying vegetarian version.

What’s the best way to reheat leftover soup?

The best way is gently on the stove over medium-low heat with occasional stirring. Add a little extra broth or water if it’s too thick. This keeps the beef tender and the veggies intact.

Final Thoughts

This Hearty Vegetable Beef Soup with Guinness and Mushrooms Recipe has been a go-to for me on chilly days when I want something that feels like a warm blanket on my soul. It’s approachable yet impressive and absolutely packed with flavor. I hope you try it out and enjoy every cozy, delicious spoonful — it’s one of those recipes you’ll come back to again and again.