Melanie’s Beef and Vegetable Soup

Melanie's Beef and Vegetable Soup.jpg

With the cold front hovering all around nothing beats a pot of chunky beef and vegetable soup. I made my big biryani pot full hoping it would last all week to snack on before dinner but lasted a day and a half! It was awesome!

Ingredients:
4 large beef shin on the bone
2 tablespoons flour
2 tablespoons olive oil
2 tablespoons butter
2 cups chopped onions
4 garlic cloves crushed
2 thinly sliced leeks
2 chopped carrots
2 sliced celery rib
2 teaspoons Italian seasoning
1 teaspoon cajun spice
1 tablespoon Aromamix
2 bay leaves
Coarse salt and ground pepper
a packet soup mix grated and leaves and parsley chopped and reserved
4 cups stock (3 chicken and 2 vegetable stock pots)
2 cups water
1 can diced tomatoes, with juice
1 tablespoon tomato paste
4 potatoes halved then quartered
1 Pkt Mutton &Vegetable soup
1 heaped tsp of Rajah’s mild and spicy curry powder (optional)
½ packet macaroni

Method:
Dredge beef shin in flour.
Heat oil and butter in a large pot over medium heat.
Add onions and garlic and fry for a few minutes.
Add beef shin and brown on both sides.
Add Carrots, leeks, celery, salt and pepper.
Cook, stirring frequently.
Add remaining vegetables and stir another 5 minutes.
Add stock, tomatoes and their juice, tomato, paste, and water to pot; bring mixture to a boil.
Add all seasoning.
Reduce heat to a simmer, and cook, for 1 hour.
Mix soup powder with some boiling water and add.
Add macaroni, parsley and celery leaves.
Simmer for another 1½ hours.
I LEFT MY SOUP SIMMERING ON LOW PRACTICALLY ALL DAY

Prepared, tried and tested by: Melanie Kramar

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About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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