Beef and carrot soup
- 2 tbsp (40ml) oil
- 500g chuck steak
- 1 brown onion, diced
- 2 sticks celery, diced
- 1 clove garlic, crushed
- 4 carrots, thickly sliced
- 1 bay leaf
- 8 cups (2L) beef stock
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.
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- Add a handful of chopped spinach just prior to serving for extra greens.
- This would work well with any stewing beef – i.e. blade or gravy.
- Recipe by Greer Worsley, who blogs at Typically Red.