Vegetable Beef Soup

Ingredients:

• 1-1/2 lbs beef stew, cut into bite-sized cubes

• Olive oil

• 2 tbsp butter

• 1 tbsp minced garlic

• 1 tbsp of Better Than Bouillon (beef flavored)

• 8 oz baby bella sliced mushrooms

• 1 medium boiler white onion finely chopped

• 1 tsp salt

• 1 tsp pepper

• 1 tsp paprika

• 1 tbsp Italian seasoning

• 1 tbsp tomato paste

• 4 cups beef broth

• 12 oz of Guinness Stout

• 1 bunch of scallions (~6) sliced

• 1 bag frozen cut green beans

• 1 lb baby carrots

• 1 lb diced potatoes

• 1 can (15 oz) corn drained

• 1 can (15 oz) diced tomatoes with the liquid

 

Instructions:

Melt butter in a saucepan over medium heat. Add minced garlic, better than broth and mushrooms. Saute, stirring frequently, until the mushrooms release their moisture, then cook for another minute or two to reduce them. Remove pan from stove and set aside.

In a large Dutch oven, heat a few tablespoons of olive oil over medium-high heat. Add beef and fry until just beginning to brown, about 6 minutes. Remove the beef with a slotted spoon.

Reduce the heat to medium and add another tablespoon of olive oil to the Dutch oven. Add the chopped white onion and cook for a few minutes until softened.

Add salt, paprika and tomato paste. Cook for about 1 minute, stirring constantly. Add Guinness and bring to a simmer. Add beef and mushrooms and stir for about a minute.

Add vegetables (green beans, carrots, corn, scallions, potatoes, and tomatoes), peppers, Italian seasoning, and beef stock. Stir well and bring to a simmer. Reduce the heat to low, cover the soup, and simmer for about two hours, stirring occasionally.