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!
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
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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