Meat and Vegetable Soup
2015-05-27- Cuisine: Family, Winter Ideas
- Course: Starter
- Skill Level: Intermediate
Recipe Info
- Servings : 6
- Prep Time : 30m
- Cook Time : 4:00 h
- Ready In : 4:30 h
Ingredients
- 11⁄2 kg beef, use stewing, shin, brisket, blade or short rib cut into manageable pieces
- 4 litres beef stock, use granules or cubes
- 3 onions, chopped
- 6 potatoes, cubed
- 6 carrots, peeled and chopped or grated
- 6 sticks of celery, chopped
- 300g fresh tomatoes, peeled and chopped, or 1 can peeled tomatoes
- 150ml tomato sauce
- 3 bay leaves
- 1 tsp mixed herbs
- 1 tbsp garlic, finely chopped
- 1 tsp freshly ground black pepper
- 1 tsp salt
Method
Step 1
Melt the butter in a large pot over a medium heat. Add the meat and cook until slightly browned, stirring constantly.
Step 2
Add the onions and potatoes, and cook for a further 5 minutes, stirring constantly.
Step 3
Add the remaining ingredients, stir well and simmer slowly for up to 4 hours. The soup is cooked when the meat pieces are very tender.
Step 4
Allow to settle and cool slightly before spooning off any excess fat on top of the soup.
Step 5
Serve with toast, fresh crusty bread, croutons or crackers.