Beef and Mushroom Soup
with celery / carrots
Hearty and comforting, this soup is full of classic flavors that hit the spot as the weather cools.
Smarts: This soup requires about 45 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.
- 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
- Oil, cooking - 1 Tbsp
- Butter - 2 Tbsp
- Tomato paste - 2 Tbsp
- Stock, beef - 5 cups
- Bay leaves (opt) - 2
- Lemon juice - 1/2 tsp
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)
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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 tender, 8 to 10 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 minutes.
Stir lemon juice into soup and season with some salt and pepper.
Divide soup between bowls. Enjoy!