Have you ever eaten a meal and it takes you right back into time to the first time you had it? That is how I feel about beef vegetable soup. Every time I eat beef vegetable soup I think of my husband’s grandad, Harold Mayberry “Grandad”.
Grandad was a sweet loving man who took care of his family and especially his wife, “Nanny” (whom he called “Doll”). Grandad and Nanny were inseparable and did everything together. I can honestly say that I have never seen a couple more in love than Grandad and Nanny.
Granddad retired at a very early age and from that time on he did all the cooking in the household. His main focus in life was to take care of Nanny- his doll. Grandad never made fancy dishes, just simple food to sustain him and Nanny. But one meal he fixed made our entire family happy – Grandad’s “Delight”. Grandad’s delight was a simple vegetable soup with ground chuck and I believe frozen vegetables. It was nothing fancy but can I tell you this vegetable soup would bring our family together in a quick minute. And Grandad beamed in the knowledge that he could cook a meal which his entire family enjoyed. There were times that someone in the family would say “Grandad I sure would love a bowl of your delight” and it would become his mission to make that happen. Something about his “delight” just made your soul happy.
Unfortunately, Grandad and Nanny are no longer with us which is an heartbreaking fact to our family. I can tell you we all wish we could sit down with them and eat a bowl of Grandad’s delight. To our amazement, no-one in the family ever thought to ask Grandad for his recipe. Note to self, please ask your parents and grandparents for their recipes because there may come I time when you will not be able to ask them.
I made this version of my beef vegetable soup in honor of Grandad. I had my mother-in-law (his daughter) over for dinner the night I made it. As soon as she ate it she said “you know this reminds me of Grandad’s delight”. I had to smile and tell her I was featuring Grandad’s delight on my blog in his honor.
This beef vegetable soup is a hearty flavorful and filling soup thanks to the tender chucks of beef and a buck load of vegetables. The dark beer adds just the perfect amount of deep flavor. Additionally, it is versatile soup as the vegetables can be swapped out for veggies you have on hand in your fridge.
I miss Grandad and Nanny everyday and they will always remain close to my heart. I will always love the fact that Grandad’s delight was the source of our family gatherings and bringing us all together around the dinner table.
Delightful Beef Vegetable Soup/Granddad’s DelightCourse: MainCuisine: AmericanDifficulty: Easy
2 tablespoons olive oil
2 pounds of chuck steak (cut into small chunks)/or stew beef
1 teaspoon salt
1 teaspoon pepper
1 sweet onion finely chopped
4 cloves of garlic, minced
3 medium carrots, peeled and chopped
2 stalks of celery, chopped
4 tablespoons flour
4 cups beef stock/broth
1 1/2 cups Guinness beer or stout
2 bay leaves
1 tablespoon Italian seasoning
1 cup water
1 cup of frozen or fresh peas
2 cups fresh cut green beans (trim ends first)
2 pounds red or yellow potatoes, chopped into 3/4-inch cubes
1 cup frozen corn
- Buttery Mushrooms
1 tablespoon butter
6 ounces of sliced mushrooms
- Heat 1 tablespoon olive oil in a large pot over medium-high heat until the oil is very hot.
- Pat beef dry with paper towels, then season with salt and pepper. then add half of the beef to pot and brown aggressively about 4 minutes, turning halfway through.
- Remove browned beef into a bowl. Add another 1/2 tablespoon oil to pot and repeat process with remaining half of beef. If the pot looks dry, add a touch more oil. Remove remaining browned beef.
- Add another tablespoon of olive oil to now empty pot then add onions, carrots, and celery, Sauté 3 minutes or until onion is translucent, add garlic sauté 1 minute longer.
- Stir in flour, then slowly pour in beef broth while constantly stirring.
- Add beer, water, bay leaves and Italian seasoning, stir well. Then add the beef back in.
- Cover, adjust heat to medium low so it’s bubbling gently. Simmer 1 hour and 1/2 or until beef is pretty tender.
- Add green beans and peas, simmer for a further 20 minutes without the lid.
- Add potatoes, then continue to simmer, covered, 20 minutes. Add corn (and buttered mushrooms, optional) in the last 5 minutes.
- The soup is ready when the potatoes are cooked and beef is very tender.
- Ladle into bowls. Serve with crusty bread, if desired
- Buttery Mushrooms
- In a large sauté pan (you want the mushrooms to fit in a single layer), heat butter over medium-high heat.
- Add mushrooms and season with salt and pepper. Toss to coat all mushrooms with the butter and then spread them into a single layer. Cook for four minutes on medium-high heat without stirring.
- Beef: I used chuck steak for my soup just because it is less expensive and is extremely tender. You can also use stew beef, usually sold precut into small pieces ideal for this recipe. Always look for beef that’s nicely marbled with fat for best results!
- Guinness or Stout – I find using a Guinness beer adds incredible extra flavor into this soup broth but you can also use red wine like a Cabernet or Merlot.
- There is no wrong way to make this soup. You can substitute any of the vegetables and substitute the beef for ground beef, stew beef or even chicken if you prefer.