Cook and Scale
Beef and Vegetable Soup
6 servings · 120 min total
A generous, slow-simmered soup of tender beef and a garden of vegetables in a rich tomato broth. A meal in a bowl for the coldest days.
Ingredients
- 2 tbsp vegetable oil
- 700 g stewing beef, diced small
- 1 onion, chopped
- 3 carrot, sliced
- 3 celery stalk, sliced
- 4 garlic, minced
- 2 tbsp tomato paste
- 400 g canned tomatoes
- 1½ l beef stock
- 400 g potato, cubed
- 2 bay leaf
- 1 tsp dried thyme
- 150 g frozen peas
- 150 g sweetcorn
- 3 tbsp fresh parsley, chopped
- salt to taste
- black pepper to taste
Contains: Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Brown the beef — Heat the oil in a large pot and brown the beef for 8 minutes.
- 2.
Sauté the vegetables — Add the onion, carrot, and celery and cook for 7 minutes, then stir in the garlic and tomato paste for 1 minute.
- 3.
Simmer the soup base — Add the canned tomatoes, beef stock, bay leaves, and thyme, season, cover, and simmer gently for 60 minutes.
- 4.
Cook the potatoes tender — Add the potatoes and simmer uncovered for 20 minutes until the beef and potatoes are tender.
- 5.
Finish with peas and corn — Stir in the peas and sweetcorn and cook for 5 minutes. Scatter with parsley and serve.