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; 500 g stewing beef, cut into 1.75 cm cubes; 1/2 tsp salt and pepper; 1 onion, chopped; 3 garlic cloves, minced (1 tbsp); 2 celery stalks, cut into 0.8 cm slices; 3 carrots, cut into 0.5 cm thick slices (halve larger ones); 4 tbsp flour; 2 1/2 cups (625 ml) beef broth/stock, low sodium; 1 1/2 cups (375 ml) dry red wine, Guinness beer or stout; 1.5 cups (375 ml) water; 2 tbsp tomato paste; 2 bay leaves; 1 tsp dried thyme; 1 cup frozen peas; 2 potatoes, cut into 1.5 cm cubes; 1 tbsp butter or oil; 200 g small mushrooms, quartered or halved

Imagine a warm, hearty bowl that's bursting with rich flavors and comforting textures — that’s exactly what this Vegetable Beef Soup with Guinness and Mushrooms Recipe brings to your table. It’s perfect for cozy evenings when you want something nourishing but special, with tender beef and earthy mushrooms swimming in a deeply flavored broth.

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 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 vegetable beef soups before, but adding Guinness and mushrooms always takes it to a whole new level. The Guinness lends this deep, malty richness that transforms a simple soup into something you’ll crave again and again.

Depth of flavor: Guinness and red wine or stout add a layered, robust taste you won’t find in your everyday soup.
Fall-apart tender beef: Slow simmering the stewing beef makes every bite melt-in-your-mouth good.
Loaded with vegetables: Carrots, celery, potatoes, and peas bring freshness and heartiness, making it a complete meal.
Easy to customize: You can tailor the veggies or mushroom additions to suit your tastes or what’s in season.

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

Every ingredient here plays a crucial role in developing the flavor and texture of the soup. The beef browns beautifully with the olive oil, creating a base of rich meaty flavor. Fresh vegetables provide sweetness and texture, while Guinness (or wine/stout) brings that signature Irish stew complexity you just can’t skip.

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

Olive oil: For browning the beef and sautéing vegetables without adding heaviness.
Stewing beef: Choose a cut with good marbling like chuck or short rib for tenderness and flavor after slow cooking.
Onion and garlic: The classic aromatics that build savory depth right from the start.
Celery and carrots: Add natural sweetness and crunch that balance the hearty beef.
Flour: Helps thicken the broth into a satisfying stew-like texture.
Beef broth: The soul of your soup, bringing all the savory flavors together.
Guinness beer or dry red wine or stout: The magic ingredient that adds richness, a little bitterness, and a whole lot of character.
Tomato paste: Adds subtle acidity and umami to brighten the stew.
Bay leaves and thyme: Classic herbs that add earthy, aromatic notes.
Potatoes: They soak up flavor and add comforting body to the soup.
Frozen peas: Stirred in at the end for a fresh pop of sweetness and color.
Small mushrooms and butter (optional): Sautéed separately for added texture and that buttery, earthy richness.

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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

I love tweaking this soup depending on the season or what’s in my fridge. The base recipe is forgiving, so don’t hesitate to experiment with extra root veggies or switch up the herbs. You’ll find your personal favorite version in no time.

Variation: I sometimes swap the Guinness for dry red wine or a dark stout—each brings a unique twist, so pick your favorite or what you have on hand.
Vegetarian swap: Skip the beef and simmer mushrooms longer for a deeply flavorful vegetable stew.
Make it spicier: Add a pinch of smoked paprika or cayenne for warmth without overpowering the traditional taste.
Seasonal tweaks: Swap potatoes for butternut squash or add parsnips for sweetness during colder months.

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

Step 1: Brown the Beef Like a Pro

This step is key to building flavor. Heat 1 tablespoon of olive oil in a heavy pot until it's really hot. Pat your beef cubes dry—that helps with browning—and season them with salt and pepper. Brown the meat in batches so it doesn’t steam. Get a nice caramelized crust on almost all sides, then set it aside. Don’t rush this part; it’s what gives the soup deep, meaty flavor.

Step 2: Sauté Your Veggies

With the beef out, add your garlic and onions to the same pot. Cook them for about 2 minutes until fragrant and soft. Toss in your carrots and celery, and cook a couple more minutes until the onions turn translucent. This builds that comforting base we all love in a stew.

Step 3: Thicken and Build the Broth

Sprinkle the flour over the veggies and stir well to coat everything evenly. This little step helps thicken your soup naturally. Slowly pour in the beef broth while stirring constantly to avoid lumps. Then add the Guinness (or your substitute), water, tomato paste, bay leaves, and thyme. Stir it all up before returning your browned beef to the pot.

Step 4: Simmer Slowly For Tenderness

Cover the pot and turn the heat to medium-low so it bubbles gently. Let this simmer for about 1 hour and 15 minutes. The beef should become tender and ready to fall apart—that's the magic of slow simmering! I like to stir occasionally and check if the liquid level looks good, adding a splash of water if it starts to dry out.

Step 5: Add Potatoes, Peas & Mushrooms

Once the beef is tender, stir in your potatoes and peas. Let it simmer uncovered for 20 minutes so the potatoes cook through and the broth thickens further. If you’re adding buttery mushrooms, cook them separately in butter for 5 minutes until browned and toss them in during the last 5 minutes. That buttery touch lifts the soup to a whole new level!

Step 6: Season & Serve

Taste your soup and add more salt or pepper as you like—I’m a fan of plenty of black pepper for a bit of punch. Ladle it into bowls, sprinkle some fresh parsley on top, and serve with your favorite crusty bread. Trust me, a slice of cheesy garlic bread or an easy Irish soda bread are game changers.

Top Tip

After making this soup a bunch of times, I’ve learned a few things that really help make sure it turns out amazing every time. These little tips save you stress and boost flavor.

Pat Beef Dry: Moisture is the enemy of a good crust—always dry your beef before browning for that rich flavor.
Don’t Rush Simmering: Take your time. The gentle simmer lets the flavors marry and the beef soften to “melt-in-your-mouth” perfection.
Cook Mushrooms Separately: Butter-fried mushrooms add a lovely texture and pop of earthy flavor that can get lost if just simmered.
Adjust Seasonings Last: Soup flavors concentrate during cooking, so always taste and tweak salt and pepper at the end.

How to Serve Vegetable Beef Soup with Guinness and Mushrooms Recipe

Vegetable Beef Soup - Serving Suggestion

Garnishes

I usually sprinkle fresh chopped parsley on top—it adds a bright, fresh contrast to the rich stew. Sometimes I add a little grated sharp cheddar or a dollop of sour cream for extra indulgence. If you’re feeling fancy, crispy fried onions are a delicious crunch.

Side Dishes

This soup shines with crusty bread—especially my go-to cheesy garlic bread or homemade Irish soda bread. A simple green salad with a zippy vinaigrette also balances the richness nicely if you want some veggies on the side.

Creative Ways to Present

For a cozy dinner party, I like serving this soup in mini bread bowls for a fun presentation. You can also garnish with edible flowers or microgreens to elevate the look. And don’t hesitate to pair it with a Guinness stout for sipping alongside!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, where the soup actually tastes better the next day as the flavors deepen. Just make sure it’s cooled before sealing, and it keeps beautifully for up to 4 to 5 days.

Freezing

This Vegetable Beef Soup with Guinness and Mushrooms Recipe freezes wonderfully. Portion it into freezer-safe containers and it’ll keep for up to 3 months. When freezing, leave out the peas and add fresh ones when reheating for the best texture.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Add a splash of broth or water if it’s too thick. Avoid microwaving at high power, which can toughen the beef and dry out the soup.

Frequently Asked Questions:

Can I substitute Guinness with something else?

Absolutely! You can use dry red wine or a dark stout as alternatives, which also add complex flavor. If you want to keep it non-alcoholic, try adding crushed tomatoes and Worcestershire sauce to get a similar depth.

How do I make sure the beef is tender?

Patience is the secret. Slow simmer the beef with the lid on for at least 1 hour and 15 minutes until it's tender and easily pulls apart. Browning the beef beforehand locks in flavor and helps achieve that perfect tenderness.

Can I make this soup ahead of time?

Yes! Like many stews, this soup tastes even better the next day as the flavors develop. Refrigerate it overnight, then reheat gently before serving. It also freezes well for up to 3 months.

Do I have to add mushrooms?

No, mushrooms are optional but highly recommended. Sautéed mushrooms bring an earthy, buttery note that complements the beef and Guinness beautifully. Feel free to omit if you’re not a fan or can’t find fresh mushrooms.

Final Thoughts

This Vegetable Beef Soup with Guinness and Mushrooms Recipe is one of those meals that feels like a warm hug after a long day. It’s got that perfect balance of hearty and fresh, rich and comforting. Whether you’re making it for a family meal or meal prepping for the week, this soup won’t disappoint. Seriously, once you try it with Guinness and those buttery mushrooms, you may never go back to plain old beef soup again!