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; 500g/1 lb stewing beef, cut into 1.75cm / 2/3" cubes; 1/2 tsp salt and pepper; 1 onion, chopped; 3 garlic cloves, minced (1 tbsp); 2 celery stalks, cut into 0.8 cm / 1/3" slices; 3 carrots, cut into 0.5 cm / 1/5" thick slices (halve larger ones); 4 tbsp flour; 2 1/2 cups (625ml) beef broth/stock, low sodium; 1 1/2 cups (375ml) dry red wine, Guinness beer or stout; 1.5 cups (375ml) water; 2 tbsp tomato paste; 2 bay leaves; 1 tsp dried thyme; 1 cup frozen peas; 2 potatoes, cut into 1.5cm / 2/3" cubes; 1 tbsp (15g) butter or oil; 200g/6oz small mushrooms, quartered or halved

If you're craving a soul-warming meal with rich, deep flavors, this Vegetable Beef Soup with Guinness and Mushrooms Recipe is exactly what you need. Picture tender beef falling apart alongside hearty veggies swimming in a luscious broth infused with Guinness — pure comfort in a bowl!

Guinness vegetable soup - A close-up view of a thick stew filled with several layers of chunky ingredients floating in a rich brown broth. The stew has medium-sized pieces of tender dark brown meat scattered throughout, bright orange carrot pieces, green peas, chunks of light yellow potatoes, and bits of celery, all mixed with small green herb sprinkles on top. The liquid looks smooth and slightly shiny, covering everything evenly. A silver spoon rests inside the bowl from the right edge. The bowl is white, sitting on a white marbled surface. 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 can't tell you how many chilly evenings I've brightened with this soup. The combination of Guinness and mushrooms gives it an earthy, slightly malty depth that you’ll want to spoon up again and again.

Fall-Apart Tender Beef: The slow simmering makes the beef melt in your mouth every time.
Rich Guinness Flavor: Using Guinness adds an incredible depth, turning basic beef soup into something special.
Hearty Vegetables: Carrots, celery, peas, and potatoes create a comforting mix that’s perfect for a filling meal.
Versatile and Easy: You can tweak it easily to suit your tastes or what you have on hand.

Guinness vegetable soup - The image shows a close-up of a pot filled with thick brown stew, with visible chunks of dark brown meat, light beige potatoes, orange carrots, green peas, beige mushrooms, and pieces of celery floating inside. The stew has a glossy, rich texture with some fresh green herbs sprinkled on top. A silver spoon is partially submerged in the stew, resting near the edge of the pot, which has a white exterior. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic is really in how the ingredients come together. From the tender beef cubes to the robust Guinness and mushrooms, each element adds its own layer of flavor and texture.

Guinness vegetable soup - Flat lay of fresh cubed stewing beef with marbled fat, whole orange carrots sliced into rounds, bright green celery sticks cut into slices, chopped white onion with delicate layers visible, small brown mushrooms halved showcasing their texture, vibrant green frozen peas still frosty, two golden-yellow potatoes cut into cubes, a small bunch of fresh thyme sprigs with tiny green leaves, and a spoonful of rich red tomato paste with a glossy surface, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Stewing Beef: Aim for cuts with good marbling like chuck or short rib — they break down beautifully during long simmering.
Guinness or Dry Red Wine: Both add rich, complex notes; Guinness adds that malty bitterness which balances the soup perfectly.
Carrots and Celery: Classic mirepoix ingredients that build the savory base and add sweetness.
Potatoes: I like using waxy potatoes because they hold their shape and add hearty creaminess.
Frozen Peas: They pop in with a burst of freshness at the very end without turning mushy.
Mushrooms: Buttery sautéed mushrooms contribute earthiness and meaty texture — definitely don’t skip these!
Beef Broth and Tomato Paste: These boost umami and give depth to the broth, rounding out the flavors beautifully.
Flour: Helps thicken the soup slightly to a cozy, satisfying consistency.

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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

What I love most about this Vegetable Beef Soup with Guinness and Mushrooms Recipe is how forgiving it is. Feel free to swap vegetables based on what’s in your fridge or add your favorite herbs to make it yours.

Vegetable Swap: I sometimes add parsnips or turnips for a slightly sweeter twist — they soak up the broth so well.
Try Ground Beef: If you want a quicker version, ground beef works in a pinch, though you’ll miss some hearty texture.
Go Meatless: Omit beef and use mushroom broth plus extra mushrooms and lentils for a vegetarian spin that’s just as comforting.

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

Step 1: Sear the Beef for Maximum Flavor

Heat 1 tablespoon of olive oil in a heavy pot until it’s very hot but not smoking. Dry your beef cubes thoroughly with paper towels — moisture is the enemy of browning! Season lightly with salt and pepper, then brown the beef in batches so the pot doesn’t steam. This step creates the beautiful caramelization that gives your soup its deep flavor. Set the beef aside once browned.

Step 2: Build the Flavor Base

With the pot still hot, add a bit more oil if needed and toss in your chopped onion and minced garlic. Stir for about 2 minutes until the onions soften. Then, add celery and carrots and cook for another 2 minutes to start unlocking their sweetness. This is the base that carries the entire soup.

Step 3: Bring It Together with Flour and Liquids

Sprinkle in the flour and stir constantly to coat the veggies — this helps thicken the broth later. Slowly pour in the beef broth while stirring to avoid lumps. Then add your Guinness (or red wine), water, tomato paste, bay leaves, and thyme. Stir everything well before returning the browned beef to the pot.

Step 4: Slow Simmer to Tender Perfection

Cover the pot and reduce the heat to medium-low so the soup bubbles gently. Plan about 1 hour and 15 minutes here — this allows the beef to become tender and the flavors to develop fully. Resist the urge to rush this part; good things take time!

Step 5: Add the Potatoes, Peas, and Mushrooms

After the beef is tender, add the potatoes and frozen peas. Keep the lid off and simmer for another 20 minutes so the potatoes cook through and the liquid thickens slightly. Meanwhile, in a separate pan, sauté quartered mushrooms in butter until golden and season with salt and pepper. Stir those buttery mushrooms into the soup during the last 5 minutes to preserve their texture and flavor.

Top Tip

From tons of kitchen trials, here are a few tips that really turn this soup from good to unforgettable. Following these little tweaks has saved me from common pitfalls and made every batch shine.

Pat Beef Dry: Moisture on the beef prevents browning, so blot the cubes thoroughly before seasoning.
Brown in Batches: Crowding the pot causes steaming and soft beef instead of a good sear.
Simmer Gently: A slow, gentle bubble makes meat tender without drying out or toughening it.
Don’t Overcook Peas: Add them near the end to keep their bright color and a nice texture.

How to Serve Vegetable Beef Soup with Guinness and Mushrooms Recipe

Guinness vegetable soup - Serving Suggestion

Garnishes

I always sprinkle fresh parsley on top — it brightens the rich broth and adds a fresh pop of color. Sometimes I add a grind or two of black pepper because I like a little bite. A dollop of sour cream on the side can add a creamy contrast if you're feeling indulgent.

Side Dishes

This soup pairs wonderfully with crusty bread to soak up every drop — quick cheesy garlic bread is my go-to, or if you want to go traditional, Irish soda bread really complements the Guinness flavor beautifully.

Creative Ways to Present

For special occasions, I love serving this soup in rustic bread bowls — it makes the meal feel extra cozy and keeps things fun. Garnish with a sprig of thyme or some shaved Parmesan for a touch of elegance when guests come over.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and honestly, this soup tastes even better the next day because the flavors meld so nicely overnight.

Freezing

This soup freezes beautifully. Just cool completely and transfer to freezer-safe containers. When you thaw it, the beef stays tender and the broth maintains its richness — perfect for batch cooking.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. Adding a splash of beef broth or water helps loosen the soup if it thickened too much in the fridge. Avoid boiling as it can toughen the beef.

Frequently Asked Questions:

Can I use a different beer instead of Guinness in the soup?

Absolutely! While Guinness adds a distinctive malty flavor, you can substitute with other stouts or dark ales. If you prefer a lighter taste, dry red wine works wonderfully, too.

How long does it take to make this Vegetable Beef Soup with Guinness and Mushrooms Recipe?

Plan for about 15 minutes prep and 1 hour 50 minutes cook time. The slow simmer is key to tender beef and developed flavors, so it’s worth the wait!

Can I make this soup in a slow cooker?

Yes, you can. Brown the beef first for best flavor, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or until the beef is tender. Add delicate vegetables like peas in the last 30 minutes.

What’s the best way to thicken the soup if I want it heartier?

The recipe uses flour to gently thicken the broth, but if you want a thicker texture, you can mash some of the potatoes into the soup or stir in a bit of instant mashed potato flakes during reheating.

Final Thoughts

This Vegetable Beef Soup with Guinness and Mushrooms Recipe holds a special place in my heart because it feels like a warm hug on a cold day. It's simple enough to make any night but special enough to impress guests. Next time you want a comforting, hearty, and flavorful dish, give this recipe a try — I promise you’ll be reaching for seconds (and maybe the bread to mop up every last drop)!