Beef and Vegetable Soup

Name: Beef and Vegetable Soup
Cuisine: South African
Ingredients: 1 kg stewing beef on the bone, cut into 5cm cubes; 1 large onion, chopped; 1 medium tomato, diced; 1 medium turnip, chopped into 0,5-1cm cubes; 1 medium potato, chopped into 0,5-1cm cubes; 1 medium carrot, chopped into 0,5-1cm cubes; 1 stalk celery with leaves, diced; 1 leek, cut in half and then sliced; 2 liters chicken stock; 0,5 liter water; 250 ml dry soup mix, soaked for 30 minutes; 1/4 cup parsley, chopped; 50 ml olive oil; to taste salt and pepper

JJ @JJduPlessis1

Cape Town

Beef and Vegetable Soup

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Ingredients

1 kgstewing beef on the bone, cut into 5cm cubes
1large onion, chopped
1medium tomato, diced
1medium turnip, chopped into 0,5-1cm cubes
1medium potato, chopped into 0,5-1cm cubes
1medium carrot, chopped into 0,5-1cm cubes
1 stalkcelery with leaves, diced
1leek, cut in half and then sliced
2 literschicken stock
0,5 literwater
250 mldry soup mix, soaked for 30 minutes
1/4 cupparsley, chopped
50 mlolive oil
to tastesalt and pepper

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Steps

1

Preheat a big pot on the stovetop to medium high heat
2

Lightly season beef with salt and pepper. Brown in the pot with half of the olive oil. You might have to do this in 2-3 batches. Set the beef aside.
3

In the same pot add the remainder of the olive oil and brown the onions for about 5 minutes. Add the tomato and fry for a further 2 minutes
4

Put the beef back in the pot with the stock and water. Bring to the boil, then simmer for 1,5 hours over a medium low heat, covered. Stirring every 15 minutes
5

Now add everything else including salt and pepper. Excluding the parsley. Bring to the boil and simmer for 1 hour covered. Stirring every 15 minutes. Cook for a further 30 minutes uncovered.
6

Stir in the parsley and remove from heat. Let it rest for 30 minutes before serving.