Hearty Beef Soup 🍲🥩

Serves 4-6

Ingredients:

750g UVS Sliced Beef Fore Quarter (cut into cubes)

1 onion finely chopped

1 tbsp crushed garlic

2 celery sticks chopped

2 medium carrots chopped

4 tbsp flour

650ml beef broth/stock

1 1/2 cups dry red wine

1 1/2 cups water

2 tbsp tomato paste

2 bay leaves

1 tsp thyme dried

2 potatoes chopped into cubes

1 can cannellini beans

1 1/2 cups cooked pasta

Olive oil

Salt and black pepper

METHOD: 🧪

1. Cut the beef into cubes and pat dry with paper towels, season the beef with BBQ seasoning, salt and black pepper.

2. In a pot on medium-high heat, brown beef in olive oil. Once browned, remove the beef into a clean bowl and set aside.

3. In the same pot that the beef was browned, add in the crushed garlic, onion, celery and carrots, cook until onion is translucent.

4. Slowly stir in flour, then pour in the beef broth/stock while constantly stirring. Add in the water, tomato paste, bay leaves and thyme, stir well. Add in the cooked beef from step 1. (Add salt & pepper if needed) 5. Close the pot, reduce the heat to medium-low. Leave the soup to simmer for 1 hr 15 min or until beef is tender.

6. During the last 20 minutes add in the potatoes and leave to simmer for a further 20 minutes without the lid.

7. Finally, during the last 5 minutes add in the cannellini beans and cooked pasta. The chunky beef soup is ready when the potatoes are soft and the beef is tender.

8. Serve the beef soup with some fresh parsley and toasted sourdough bread!

ENJOY 😋