Brown Windsor Soup | Traditional British Recipe

Brown Windsor soup is a hearty British soup made with tender beef, lamb, root vegetables and seasoned beef stock. Although optional, I like to add a splash of Madeira because its subtle sweetness is really good with the meat and herbs and it gives it a warming feeling.

Despite the grand name, this wasn’t Queen Victoria’s favorite soup, as is often claimed. The real history is much murkier, although some might say that only makes this old-fashioned British recipe more interesting.

What is Brown Windsor Soup?

Brown Windsor soup has acquired a wonderfully grand history involving Queen Victoria, royal banquets and British railway dining cars. Unfortunately, much of that history appears to be folklore.

Victorian cookbooks did contain recipes for Windsor soup, including a calf’s foot version created by Charles Elmé Francatelli, who briefly worked as Queen Victoria’s chief cook. His version was a light-colored soup containing calf’s feet, chicken, cream and noodles, so it was quite different from the Brown Windsor soup recipe we know today. Needless to say, I’ve not tried that particular version myself!

The name Brown Windsor soup began appearing on British menus during the 1920s. By the middle of the twentieth century, it had become associated with hotels, cafeterias and inexpensive restaurants. Its reputation wasn’t always flattering because some versions seem to have been thick brown soups made with leftover meat and gravy browning.

This recipe is a much more appetizing interpretation. Beef and lamb cook slowly in seasoned stock with onion, carrot and parsnip, producing tender pieces of meat in a substantial broth. I recommend treating it as a traditional-style British meat soup rather than calling it Queen Victoria’s personal recipe.

Why You’ll Enjoy Old-Fashioned Brown Windsor Soup

• Beef and lamb give it a rich, savory broth.
• Carrot and parsnip contribute a mild natural sweetness.
• Slow simmering gives the meat plenty of time to become tender.
• The Madeira is optional, so you can leave it out if you don’t cook with alcohol.
• It makes a substantial lunch or dinner during colder weather.
• The leftovers reheat well and taste even better the following day.
• You can customize it as you wish, adding beans, rice or anything else you want to use up.

Ingredients You’ll Need

• Stewing beef: Chuck, braising steak or another cut intended for slow cooking will work.
• Lamb or mutton: Lamb is milder, while mutton has a stronger taste and may require additional cooking.
• All-purpose flour: Also known as plain flour, this coats the meat and thickens the broth.
• Butter: Use this to brown the meat and cook the vegetables.
• Onion: Yellow or brown onion is suitable for this soup.
• Carrot and parsnip: These root vegetables add body and a gentle sweetness.
• Beef stock: I recommend choosing a good-quality stock because it provides much of the soup’s seasoning.
• Bouquet garni: Use a prepared bouquet garni or tie bay leaf, thyme and parsley together with kitchen string.
• Cayenne pepper: A small amount gives the broth a little warmth without making it particularly spicy.
• Madeira: This fortified wine adds a subtle sweetness and can be omitted.
• Fresh parsley: Sprinkle this over each serving for a little color.

How to Make Brown Windsor Soup

• Coat the cubed meat with flour and brown it in butter.
• Cook the onion, carrot and parsnip briefly, then add the stock and seasonings.
• Simmer gently until the meat is tender, then add Madeira if liked.

I don’t purée this soup because I prefer keeping the pieces of beef, lamb and vegetables intact. If you want to thicken the broth further, you can blend a small amount of the vegetables and liquid, then stir it back into the pot.

Tips for the Best Brown Windsor Soup

• Cut the beef and lamb into evenly sized pieces so they finish cooking at approximately the same time.
• Brown the meat in batches if your pot is small. Crowding the pot will cause the meat to steam.
• Let the meat develop some color before turning it because this improves the broth.
• Keep the soup at a gentle simmer since vigorous boiling can make the meat tougher.
• Add a little more stock if too much liquid evaporates during cooking.
• Taste the soup before adding extra salt because some beef stocks are already quite salty.
• Allow additional cooking time when using mutton because it can take longer to become tender.

Substitutions and Variations

• Use all beef: Replace the lamb with an equal weight of stewing beef.
• Use mutton: Mutton gives the soup a stronger traditional flavor, although it may need another 30 minutes of simmering.
• Replace the Madeira: Use a similar amount of dry or medium sherry.
• Leave out the alcohol: Add a little extra beef stock if you aren’t using Madeira.
• Add rice or barley: Add cooked rice near the end so it doesn’t get soggy. Pearl barley can replace cooked rice, although it needs to be added earlier so it has time to cook. When I made this with rice, I stored the rice separately in its own container in the fridge, instead of letting it sit in leftover soup and falling apart in there as it soaks up the liquid.
• Thicken the broth: Blend a ladleful of cooked vegetables and stock, then return it to the pot.
• Add more vegetables: Diced celery, rutabaga (swede) or potato can be added with the carrot and parsnip.

Serving Suggestions

I like serving Brown Windsor soup with warm bread rolls, crusty bread or thick slices of buttered toast. The broth’ definitely substantial enough for lunch or dinner, especially if you’re adding rice or similar.

For a smaller meal, serve it with a simple sandwich or a piece of cheese on toast. You can also offer smaller portions as an appetizer before a traditional British main course.

How to Store Brown Windsor Soup

• Refrigerate: Let the soup cool, transfer it to an airtight container and refrigerate it for up to 3 days.
• Reheat: Warm it gently on the stove or in the microwave until piping hot.
• Freeze: Freeze the cooled soup for up to 3 months.
• Thaw: Defrost it overnight in the refrigerator before reheating.

Frequently Asked Questions

More Homemade Soup Recipes

If you enjoyed this Brown Windsor soup recipe, try my red beet soup, seafood chowder, cullen skink or seafood soup next.

My spicy chicken soup, British cider and onion soup and Lebanese cucumber soup are also worth trying.