Ingredients
2 tbsp oil
(40ml)
500g chuck steak
1 brown onion
diced
2 celery
diced
1 clove garlic
crushed
4 carrots
thickly sliced
1 bay leaf
8 cups beef stock
(2L)
Allergy Advice
Contains Gluten
Equipment
- 1 large heavy-based saucepan
- 1 plate
- 1 forks
Instructions
- Heat half of the oil in a large heavy-based saucepan over high heat. Cut steak into large pieces and season well. Brown it in batches in the saucepan until well-sealed and starting to caramelise. Remove to a plate.
- Add remaining oil and cook onion, celery and garlic for 4 minutes until starting to soften, being careful not to colour too much. Add carrot and bay leaf, then return meat to the saucepan with the stock.
- Bring to the boil then reduce heat and allow to simmer for 2 hours until meat is falling apart. Skim off any scum that floats to the surface.
- Remove meat to a plate and use 2 forks to shred it into small pieces. Return this to the soup, adding more stock or water if required.
- Serve with toast or crusty bread.
Notes
Tip
Serve with toast or crusty bread.
Variation
Add a handful of chopped spinach just prior to serving for extra greens.
Variation
This would work well with any stewing beef – i.e. blade or gravy.
