Beef and Mushroom Soup (1 Hour)

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For those days when you’re craving a warm and hearty bowl of comfort, this beef and mushroom soup hits the mark. This recipe combines tender beef chunks, earthy mushrooms, and vibrant veggies in a savory broth that’s satisfying and full of flavor. Simple to prepare and delightful to eat, it’s a complete meal in a bowl that’s both nutritious and comforting.

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 lb beef stew meat, cubed
  • 1 cup mushrooms, sliced
  • 1 red bell pepper, diced
  • 1 large onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 6 cups beef broth
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and pepper, to taste
  • 2 tbsp chopped parsley (for garnish)

Instructions

  1. Brown the Beef (10 minutes): In a large pot, heat olive oil over medium-high heat. Add the beef cubes and brown on all sides. Remove and set aside.
  2. Sauté Veggies (7 minutes): In the same pot, add onions, garlic, and mushrooms. Sauté until the onions are translucent and mushrooms start to brown. Add red bell pepper, carrots, and celery, cooking for an additional 3-4 minutes.
  3. Combine Ingredients (2 minutes): Return the browned beef to the pot. Add dried thyme, bay leaf, and beef broth.
  4. Simmer (30 minutes): Bring the mixture to a boil, then reduce to a simmer. Cover and let it cook for about 30 minutes, or until the beef is tender.
  5. Season and Serve (3 minutes): Remove the bay leaf. Season with salt and pepper to taste. Ladle into bowls and garnish with chopped parsley.

Notes

This beef and mushroom soup is a hearty and robust dish that’s perfect for chilly days. The earthiness of the mushrooms combined with the richness of the beef and the fresh burst from the veggies creates a delightful flavor profile. You can always add more veggies or swap them based on what you have on hand. A slice of crusty bread or a side salad makes an excellent accompaniment, allowing you to soak up every last drop of this delicious soup.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 280
  • Sugar: 6g
  • Sodium: 950mg
  • Fat: 10g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 70mg

Pair this with...

Jalapeño Corn Muffins

Begin by warming your oven and lining a muffin tin with paper liners. In a mixing bowl, combine cornmeal, all-purpose flour, baking powder, and a pinch of salt. In a separate bowl, whisk together melted butter, milk, and an egg. Merge the wet and dry ingredients, mixing just until they become friends. Now, fold in some finely diced jalapeños (adjusting the amount based on your heat preference) and perhaps a handful of grated cheddar cheese for added richness. Spoon this vibrant batter into the muffin cups, filling each about two-thirds full. Into the oven they go! Bake until they rise proudly and sport a golden crown. Let them cool slightly, then dive in.

Creamy Pea and Bacon Salad

Start by cooking some bacon until it's crispy. Once done, drain on paper towels and crumble it into bite-sized pieces. As the bacon cooks, thaw your frozen green peas or if using fresh, give them a quick blanch in boiling water, then plunge into cold water to retain their vibrant color. In a mixing bowl, whisk together some mayo, a splash of apple cider vinegar, and a pinch of sugar to create a creamy dressing. Slice a red onion thinly for a touch of sharpness, and grate your favorite cheese, cheddar works wonders. Now, combine the green peas, crumbled bacon, red onion, and cheese in a large bowl. Pour over the dressing and give it a gentle toss until everything is well-coated. Let your salad chill in the fridge for a bit before serving, allowing the flavors to meld.

Roasted Parsnips

Start by peeling your parsnips and cutting them into even-sized batons or chunks. Toss them in olive oil, salt, and black pepper, spreading them out on a baking tray. To elevate the flavor, consider adding a sprinkle of fresh rosemary or thyme. Pop them in a preheated oven at 425°F (220°C) for about 25-30 minutes, or until they're golden brown and fork-tender. Halfway through, give them a good shuffle to ensure even roasting. Serve hot and enjoy!

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