CHUNKY BEEF & VEG SOUP, slow cooker, low fat, salt, preservative

Much better for you than tinned...

 'Big' Beef Soup: not quite a stew but equally filling, nourishing & easily digested

'...a grand, hearty warm meal' Taster

Tinned 'Big' soups are a godsend when overwhelmed with work or unable to cook due to illness.  But the truth is, many commercial tinned soups* are disappointing: thick & gloopy -- definitely not in a good way -- and strong, unpleasant metallic flavours. 

Home-made Big Soups are the perfect solution.  They hit the right balance: light but satisfying and full of flavour.  And all the bits in it -- root veg and beef -- are tender and easily digested. 

Prepped ahead and slow-cooked, homemade chunky soups may take a little more effort than opening a tin initially but they are incredibly tasty.  And  leftovers can be frozen.  

They are also better for you - lower in fat/salt/preservatives - and are pretty wallet friendly.   

Kids will love them, as will the ill or infirm or anyone looking for a nutritious, filling, easily digestible meal.  


Cost: £3.00
Serves: 6-8

Ingred:
   7oz/200g shin of beef, without bones, in one inch cubes
   seasoned flour

   olive oil
   med onion, diced or coarsely processed
   1 1/2 sticks celery in med dice
   1 large carrot in one inch cubes
   1/2 coffee mug swede, peeled and cut in one inch cubes
   1/2 coffee mug sweet potato. peeled & in one inch cubes
   6oz+/180gm baby new potatoes or washed potatoes in one-inch cubes

   enough stock water to cover beef & veg by one inch
   slug of brandy (opt)

   small handful parsley, finely chopped
   Worcestershire sauce, 2 tbsp

   reduced salt soy sauce (opt)

   2 tbsp rice or other flour with 1/2 ounce butter

Method:

1. Sauté the veg in a tablespoon of olive oil in a large saucepan over med low heat, stirring occasionally, for 20 mins; the onions should be translucent not brown; remove veg & set aside
2. Turn heat to high; spray bottom of pan with olive oil
3. Toss meat in seasoned flour; add to pan, reduce heat a little
4. Brown meat on all sides; add stock/water & brandy 
5. Bring to the boil; lower heat, let bubble 5 mins, removing scum that rises to the surface
6. Add veg, parsley & Worcestershire sauce; decant into slow cooker
7. Cook on high 2-3 hours or until meat is tender and veg are soft (or on low for 4-6 hrs)
8. Remove meat & veg; set aside for later
9. Pour juices into a large saucepan, bring to the boil; mash flour and butter & add to juices
10. Allow to thicken; add beef & veg and soy sauce, if using
11. Simmer half an hour; check seasoning & thickness -- you may want to add more water
12. Serve with crusty bread or Savoury Mediterranean Cornbread

Comments:
'The soup was a grand heart-warming meal after a cold night canvassing.' Political Agent

Tips:

• The dish does not have the deep darkness of tinned beef soups which is often achieved with artificial ingredients
• If a heavier meal is required, or to make the ingredients go further, add a tin of drained rinsed cannelloni beans or a handful of washed white rice or pasta before the final simmer (no. 10) 
• If you liked this, you will also like Big Chicken Soup
• *Baxters is the brand 67 often uses; they may not do 'big' soups but some of them are chunky, thick and flavourful.  

                                                                                    More beef on Nav Bar: Recipes I/Beef....

Please leave a comment in the box below

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.