Beef & Vegetable Soup
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This may not be my prettiest meal but it’s one dear to my heart.
This is my late nanny’s recipe & it brings back all the feels.
This is my late nanny’s recipe & it brings back all the feels.
Perfect for not just a winters night but also when you’re sick or just need a warm hug in the form of food.
All you need to do is whack all the ingredients in a pot & let the flavour gods do their thang!
Ingredients:
- 30g butter or 1 tbsp extra virgin olive oil
- 2 x brown onions, diced finely finely
- 2 x garlic cloves, diced finely
- 3 x carrots, diced in approx. 1cm chunks
- 3 x parsnips, diced in approx. 1cm chunks
- 1 x turnip, diced in approx. 1cm chunks
- 1 x swede, diced in approx. 1cm chunks
- 3 x celery sticks, sliced in in approx. 1cm chunks
- 700g-1kg chuck or blade steak, diced in approx. 1cm chunks
- 2L beef stock
- 2L water
- 1 x cup barley
- Salt & pepper
Method:
- Sauté garlic & onion in butter or olive oil
- Fry off meat until just browned, set aside
- Add carrot, parsnip, turnip, celery and swede & sauté for 3 mins or so
- Add beef stock and water
- Add salt & pepper (to taste)
- Boil for 1 hour on medium-high heat (skim off any foam that forms on top)
- Add barley after 1 hour
- Boil for a further hour on medium-high heat
- Check beef is tender & season further if necessary.
Servings = 4
Calories = 554
Macros = P: 42g, C: 75g, F: 10g
