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.
Ingredients
- 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
Prep
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Carrots / Celery / Onions / Bell peppers - Prep as directed and combine. (Can be done up to 5 days ahead)
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Mushrooms - If not pre-sliced, slice mushrooms. (Can be done 2 days ahead)
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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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Make
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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.
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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.
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Add mushrooms, stock and bay leaves to vegetables. Add beef back to pan. Bring to a boil.
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Reduce heat and simmer, covered until beef is tender, ~45 minutes.
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Stir lemon juice into soup and season with some salt and pepper.
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Divide soup between bowls. Enjoy!
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