Soups · Soup
Slow Beef & Mushroom Soup
Tender pieces of beef chuck in a thyme broth with mushrooms and finely diced celery.
- Prep
- 20 min
- Cook & rest
- 130 min
- Total
- 150 min
- Servings
- 4
- Method
- Stovetop
MAKE IT YOUR PORTION
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Original recipe: 4 servings.
Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.
FOR 4 servings
Ingredients
Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.
- Beef chuckraw, cut into 2 cm cubes550 g
- White mushroomsquartered350 g
- Celerydiced160 g
- Oniondiced60 g
- Garlicminced6 g
- Tomato pasteCanned, no added salt25 g
- Olive oilSalad or cooking oil20 g
- WaterDrinking water1,300 g
- ThymeDried1 g
- Parsleychopped10 g
- SaltTable salt5 g
- Black pepperDried, ground1 g
Your selected servings and scaled amounts go into the calculator, where you can adjust ingredients individually.
STEP BY STEP
Let’s make it.
- Heat oil in a heavy pot. Brown beef in small batches for 8–10 minutes, transferring browned pieces to a plate. Keep the juices.
- Cook onion and celery in the same pot for 4 minutes. Stir in garlic, tomato paste and thyme for 1 minute.
- Return beef and juices, add measured water, salt and pepper, and bring to a gentle simmer. Cover and cook for about 100 minutes, stirring occasionally.
- Add mushrooms and simmer, partially covered, for another 20–25 minutes until the beef is fork-tender. Add a little plain water if evaporation reduces the broth too much.
- Stir in parsley and divide all the beef, vegetables and broth into 4 servings.
Kitchen notes
- Chuck needs gentle, extended cooking for tenderness; allow extra time if the pieces are still firm.
- Refrigerate leftovers promptly in shallow containers. Reheat to 165°F (74°C), stirring so the whole portion is hot.
ESTIMATED · PER EQUAL SERVING
What’s in your portion?
- Total carbs
- 7.6 g
- Fiber
- 2.3 g
- Carbs − fiber
- 5.3 g
- Protein
- 27.3 g
- Fat
- 32.1 g
- Energy
- 426 kcal
Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.
Sources & calculationUse a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗
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CARBPORTION · TAKE IT TO THE SHOP
Shopping list
Slow Beef & Mushroom Soup
For 4 servings
Meat & poultry
- Beef chuckRaw, blade roast, lean & fat550 g
Vegetables
- CeleryRaw160 g
- GarlicRaw6 g
- OnionRaw60 g
- White mushroomsRaw350 g
Oils & fats
- Olive oilSalad or cooking oil20 g
Herbs & spices
- Black pepperDried, ground1 g
- ParsleyFresh10 g
- SaltTable salt5 g
- ThymeDried1 g
Sauces & pantry
- Tomato pasteCanned, no added salt25 g
Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.
CarbPortion · /recipes/slow-beef-mushroom-soup/
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