Hearty vegetable soup with beef

Name: Hearty vegetable soup with beef
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Cuisine: Ingredients
Ingredients: 2 l stock beef; 500 g chuck steak deboned, cubed; 2 onion sliced in half moons; 3 garlic cloves, crushed; 90 ml tomato paste; 3 carrots diced; 3 potatoes diced; 250 g peas frozen; sea salt and freshly ground black pepper; fresh parsley chopped

4 servings Prep: 15 mins, Cooking: 1 hr

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By Dorah Sitole August 18 2017

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Ingredients (10)

2 l	stock — beef
500 g	chuck steak — deboned, cubed
2	onion — sliced in half moons
3	garlic — cloves, crushed
90 ml	tomato paste
3	carrots — diced
3	potatoes — diced
250 g	peas — frozen
	sea salt and freshly ground black pepper
	fresh parsley — chopped

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Method:

INSTRUCTIONS

Bring beef stock to a boil in a saucepan; cook for 15
minutes or until reduced to 2 cups. Set aside. Heat oil in another saucepan over medium high heat.

Add beef and brown all over. Remove from pan and set
aside. Add onion, garlic and tomato
paste; cook for 5 minutes, stirring constantly.

Return beef to pan. Add reduced stock, carrots, potatoes,
peas, salt and pepper. Bring to a boil.
Cover, reduce heat, and simmer for 45 minutes or until vegetables are tender.

Ladle into soup bowls; garnish with parsley.

TIP: To make beef stock; dissolve 8 cubes beef stock into 8
cups of hot water.