Brown Windsor Soup

A rich, beefy Victorian classic often (wrongly) linked to Queen Victoria. Thick, brown, and deeply traditional, it became shorthand for stodgy British fare—and in The Gilded Age, the perfect symbol of aristocratic conformity.

Course Soup

Cuisine Victorian

Prep Time 15

Cook Time 15

Simmering 2

Servings servings

Calories 711kcal

Equipment

1 dutch oven

Ingredients

1 tbsp unsalted butter
1 tbsp olive oil
1 large onion finely chopped
2 cloves garlic minced
2 carrots finely chopped
1 parsnip finely chopped
1 lb beef stewing meat finely diced (or ground for smoother texture)
2 tbsp all-purpose flour
1 tbsp tomato paste
1 tsp Worcestershire sauce
6 cups rich beef stock
¼ cup Madeira or dry red wine optional but historically accurate
1 bay leaf
½ tsp dried thyme
Salt and freshly ground black pepper to taste
To Finish:
1 tbsp fresh parsley finely chopped
Croutons or toasted bread rounds optional

Get Recipe Ingredients

Instructions

Heat butter and olive oil in a large pot over medium heat. Add the onion and cook until soft and translucent.
Stir in garlic, carrots, and parsnip; cook 3–5 minutes until beginning to soften.
Add beef and brown evenly on all sides.
Sprinkle over flour and stir to coat everything evenly; cook 1–2 minutes to eliminate the raw flour taste.
Add tomato paste, Worcestershire, and Madeira (if using). Stir to deglaze the pot.
Pour in beef stock and add bay leaf and thyme. Bring to a boil.
Reduce heat to low and simmer gently for 1.5 to 2 hours, stirring occasionally, until the meat is tender and the soup has thickened.
Remove bay leaf. Adjust seasoning with salt and pepper.
For a smoother consistency, blend half the soup and return it to the pot.
Serve hot, garnished with chopped parsley and optional croutons.

Nutrition