English Vegetable Soup

Ingredients

• 1½ tbs olive oil
• 500g (1 lb) stewing beef, cut into 1.75cm / 2/3" cubes
• ½ tsp salt and pepper
• 1 onion, chopped
• 2 stalks celery, cut into 0.8 cm / ½" slices
• 3 carrots, cubed
• 3 cloves garlic, minced (1 tbsp)
• 4 tbs flour
• 1 tbs Coleman's dry mustard
• 625ml (2½ C) beef broth/stock, low sodium
• 375ml (1½ C) dry red wine, Guinness beer or stout
• 375ml (1½ C) water
• 2 tbs tomato paste
• 2 bay leaves
• 1 tsp thyme dried
• 1 C frozen peas
• 2 potatoes, cubed
• 15 g (1 tbs) butter or oil
• 200g/ 6oz small mushrooms, quartered or halved

Directions

1. Heat 1 tbsp oil until very hot in a Dutch oven over high heat.
2. Pat beef dry with paper towels, then sprinkle with salt and pepper.
3. Brown beef in 2 or 3 batches, adding more oil if needed. Remove browned beef to a bowl.
4. Add onion, celery and carrot and cook for 3 minutes.
5. Add garlic and cook for 1 minute or until onion is translucent.
6. Stir in flour and cook for 1-2 minutes to remove the raw taste. Slowly pour in beef broth while constantly stirring.
7. Add beer, water, tomato paste, bay leaves and thyme and stir well.
8. Return the beef to the stock, cover, and reduce heat to a low simmer.
9. Simmer 1½ hrs, or until beef is getting tender.
10. Add potatoes and peas and simmer for 20 minutes without the lid. Add cooked mushrooms in the last 5 minutes.
11. Adjust salt and pepper to taste