Name: Irish Beef and Vegetable Soup
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: Serves 6-8
Ingredients: 1 1/2 pounds beef chuck, cut into 1/2-inch cubes; 2 tablespoons olive oil; 2 medium onions, diced; 3 carrots, peeled and diced; 3 celery stalks, diced; 2 parsnips, peeled and diced; 2 medium potatoes, peeled and cubed; 3 cloves garlic, minced; 6 cups beef broth; 1 tablespoon Worcestershire sauce; 1 tablespoon tomato paste; 1 teaspoon dried thyme; 2 bay leaves; 1/4 cup fresh parsley, chopped; Salt and freshly ground black pepper, to taste

Instructions

Brown the beef

Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Season beef cubes with salt and pepper, then add to the pot in batches. Brown on all sides, about 3-4 minutes per batch. Transfer browned beef to a plate.
Sauté the vegetables

In the same pot, add onions, carrots, and celery. Cook for 5 minutes until vegetables begin to soften. Add garlic and cook for another minute until fragrant. Stir in tomato paste and cook for 1 minute to remove the raw flavor.
Combine and simmer

Return the beef to the pot. Add parsnips, potatoes, beef broth, Worcestershire sauce, thyme, and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for about 1 hour, until beef is tender.
Check tenderness

After an hour, check that the beef is fork-tender and vegetables are cooked through. If not, continue simmering for another 15-20 minutes. The potatoes should be soft but not falling apart.
Adjust seasonings

Remove bay leaves. Taste the soup and adjust seasonings with salt and pepper as needed. If the soup is too thick, add a little more broth or water to reach desired consistency.
Serve and garnish

Ladle the hot soup into bowls and garnish with freshly chopped parsley. Serve with crusty Irish soda bread or brown bread for an authentic Irish meal experience.

Irish Beef and Vegetable Soup

Ingredients

Instructions

Nutritional Information