Chunky Beef and Vegetable Soup

 

Chunky Beef and Vegetable Soup

Serves: 4

Ingredients

Blue Triangle 2 tablespoons olive oil
Blue Triangle 600g beef, trimmed, cut into 2cm pieces
Blue Triangle 1 medium brown onion (150g), chopped coarsely
Blue Triangle 1 clove garlic, crushed
Blue Triangle 1.5 litres (6 cups) water
Blue Triangle 1 cup (250ml) beef stock
Blue Triangle 400g can diced tomatoes
Blue Triangle 2 trimmed celery stalks (200g), cut into 1cm pieces
Blue Triangle 1 medium carrot (120g), cut into 1cm pieces
Blue Triangle 2 small potatoes (240g), cut into 1cm pieces
Blue Triangle 310g can corn kernels, rinsed, drained
Blue Triangle ½ cup (60g) frozen peas

 

Method

  1. Heat half of the oil in large saucepan; cook beef, in batches, until browned.
  2. Heat remaining oil in same pan; cook onion and garlic, stirring, until onion softens. Return beef to pan with the water, stock and undrained tomatoes; bring to the boil. Reduce heat; simmer, covered, 1½ hours.
  3. Add celery, carrot and potato to soup; simmer, uncovered, about 20 minutes or until vegetables are tender.
  4. Add corn and peas to soup; stir over heat until peas are tender.

 

 Note: Not all images displayed on this page utilise Cape Grim Beef.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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The quality and consistency allows me to maintain a high level of standards, whether it is beautifully marbled Brisket slow cooked in a massaman curry, Char grilled short rib, stir-fried rump or amazing wood grilled steaks.

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From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour