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Beef and vegetable soup

About this recipe: A deliciously hearty soup. Beef steak is simmered together with potato, carrot, pepper, beans, peas, rice and macaroni, in a beef stock. Enjoy during the cold winter months.

J.Harbold

Ingredients
Serves: 10 

  • 30g butter
  • 1 onion, coarsely chopped
  • 4 sticks celery, chopped
  • 150g lean beef rump steak, cut into 1.25cm cubes
  • 1 litre beef stock
  • 1 litre water
  • 1 bay leaf
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried oregano
  • 900g beef soup bones
  • 1 large potato, peeled and cut into large chunks
  • 1 large carrot, peeled and cut into large chunks
  • 1 small green pepper, chopped
  • 4 tablespoons dry black beans
  • 4 tablespoons dried split peas
  • 4 tablespoons white rice
  • 4 tablespoons macaroni
  • 250g passata
  • 4 tablespoons chopped cabbage
  • 250ml red wine
  • salt and ground black pepper to taste

Method
Prep:25min  ›  Cook:4hr15min  ›  Ready in:4hr40min 

  1. Melt the butter in a large stock pot over medium heat; cook the onion, celery and steak in the melted butter until the onions caramelise, 7 to 10 minutes.
  2. Add the beef stock, water, bay leaf, marjoram, oregano and soup bones; lower the heat to medium-low and simmer 3 hours, skimming froth off the top of the soup as it develops.
  3. Add the potato, carrot, pepper, black beans, split peas, rice, macaroni, passata, cabbage and red wine to the stock pot.
  4. Simmer 1 hour more. Remove the soup bones, scraping any meat from them back into the pot. Season with salt and pepper to serve.

Ingredients

Beef soup or beef stock bones can be purchased from your local butchers. You may need to pre-order them.

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