Beef and Mushroom Soup
with celery / carrots

Name: Beef and Mushroom Soup
Cook time: 80 min
Total time: 80 min
Yield: 4
Ingredients: 6 oz Carrots, chopped; 3 stalks Celery, chopped; 1 Onions, medium, chopped; 1 Bell peppers, green, diced; 12 oz Mushrooms, any brown, sliced (look for pre-sliced); 1 lb Beef, stew meat; 1 tsp Salt; 1/2 tsp Garlic powder; 1/2 tsp Thyme, dried; 1/4 tsp Red pepper flakes; 2 stalks Green onions , chopped, green and white parts combined; 1 Tbsp Oil, cooking; 2 Tbsp Butter; 2 Tbsp Tomato paste; 5 cups Stock, beef; 2 Bay leaves (opt); 1/2 tsp Lemon juice

Active: 20 min Total: 1 hr 20 min

Original GF Paleo Vegetarian

Hearty and comforting, this classic soup got great reviews when first featured in 2017.
Smarts: This soup requires 45 to 60 minutes of hands-off simmer time to tenderize the beef. If you are short on time, make the soup ahead. It tastes even better a day or two later.
Smarts: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.

Ingredients

Metric

Servings:

Beef and Mushroom Soup:

Carrots - 6 oz , chopped
Celery - 3 stalks , chopped
Onions, medium - 1 , chopped
Bell peppers, green - 1 , diced
Mushrooms, any brown - 12 oz , sliced (look for pre-sliced)
Beef, stew meat - 1 lb
Salt - 1 tsp
Garlic powder - 1/2 tsp
Thyme, dried - 1/2 tsp
Red pepper flakes - 1/4 tsp
Green onions - 2 stalks , chopped, green and white parts combined
Oil, cooking - 1 Tbsp
Butter - 2 Tbsp
Tomato paste - 2 Tbsp
Stock, beef - 5 cups
Bay leaves (opt) - 2
Lemon juice - 1/2 tsp

Prep

Carrots / Celery / Onions / Bell peppers - Prep as directed and combine. (Can be done up to 5 days ahead)
Mushrooms - If not pre-sliced, slice mushrooms. (Can be done 2 days ahead)
Season beef - Toss beef with salt, garlic powder, thyme, and red pepper flakes. Tenderize with a fork. (Can be done 1 day ahead)
Green onions - Slice green onions, combining green and white parts. (Can be done 1 day ahead)

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Make

Heat a Dutch oven with oil over medium-high heat. Add beef and saute until beef is brown on the outside, 7 to 8 minutes (don’t worry if it’s not cooked through). Set beef aside and return pan to heat.
Add butter and then carrots, celery, onions, and bell peppers to melted butter. Saute until vegetables are starting to soften, 4 to 6 minutes. Stir in tomato paste and cook for 1 minute more.
Add mushrooms, stock, and bay leaves to vegetables. Add beef back to pan. Bring to a boil.
Reduce heat and simmer, covered, until beef is tender, 45 to 60 minutes.
Stir lemon juice into soup and season with some salt and pepper.
Divide soup between bowls and top with green onions. Enjoy!

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