O’Brien’s Hearty Beef, Bean and Mushroom Soup

Beef and mushroom soup

Sent in by Shamus O’Brien from Margaret River, Western Australia, this soup is an epicurean delight. Diagnosed in 2010, Shamus now spends most of his spare time creating recipes for celiacs. Thanks Shamus. Can we get some more please?


3 tbsp olive oil
400 gms shin beef,
300 gms chuck beef, diced
6 cups field mushrooms, sliced
400 gm can tomatoes, crushed
400 gm can broad beans
2 carrots, diced
1 parsnip, diced
2 celery sticks, chopped
3 onions, diced medium
6 cloves garlic, chopped
750 mls vegetable stock
1 cup red wine
2 tbsp fresh thyme, chopped fine
2 bay leaves
salt and pepper to taste

Cooking Instructions

  1. Heat oil in large inner pot.
  2. Add beef to pot, browning and seasoning.
  3. Remove beef and rest.
  4. Add onions and celery to pot and cook until onions translucent.
  5. Add bay leaves, 1/2 thyme, garlic to pot, stir well till aromatic.
  6. Add beans, carrots and parsnip to pot and stir slowly for 2 minutes.
  7. Return beef to pot.
  8. Add stock, tomatoes, wine and juices to pot and stir well.
  9. Bring pot to boil.
  10. Add mushrooms and simmer pot for 20 minutes.
  11. Return pot to Ecopot, with lid on.
  12. Cooking time 2 hours.

HINT … For added flavour, add 3 Shitake mushrooms and to oyster mushrooms to mix. For a thicker soup add 1 cup gluten free rissoli when simmering.


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