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 Chunky Beef Soup Recipe

Chunky Beef soup large picture
Click picture to enlarge

This main meal soup is created from cubed shin beef with lots of vegetables and herbs.
Simmer the soup for 3½ hours and you will have a tender beef soup.

KEY POINTS

 Preparation Time:  10 mins  Cooking Time:   3½ hours
 How Difficult  Easy  Freeze?   Yes
 Servings

4 portions


NOTES FOR THE COOK
This beef soup recipe is based around a cheaper cut of meat, shin. Other similar cuts can be used such as brisket, chuck or neck. Simmering these cuts of meats for 3 to 4 hours tenderises the meat and allows the vegetables to absorb the flavour of the beef.

You are unlikely to be able to buy shin beef from your local supermarket but they will sell braising steak. The cuts of beef in a packet of supermarket braising steak is rarely disclosed but it is likely to include shin and some of the other cuts mentioned above. We prefer buying meat from our local butcher and choosing a specific cut, but supermarket stewing steak is a good substitute.

Cover the soup during cooking to reduce the heat required to keep it simmering.

INGREDIENTS
Ingredients for Chunky Beef Soup

Ingredients Metric Imperial
Shin beef 450g 1lb
Tomatoes (any type) 110g 4 oz
Pearl barley 80g 3 oz
Carrots 2 medium
Celery 2 sticks
Potatoes 2 medium
Onion 1 large
Dried parsley - see note above 1 teaspoon
Dried thyme - see note  above 1 teaspoon
Ground cumin ¼ teaspoon
Bay leaf 1
Tomato concentrate 2 tablespoons
Beef stock 1.2 litres 2 pints
Salt and Pepper To taste

COOKING EQUIPMENT
1 large pan

PREPARATION

Chopped vegetables for soup All the preparation below can  be done while the beef is simmering
Roughly chop the carrots
Roughly chop the onion
Roughly chop the celery
Roughly chop the tomatoes
Remove any excess fat from the beef
Cut the beef into 1.5cm (½in) cubes

Cooking Method

Pour the beef stock into the large pan and add the beef cubes.

Bring the mixture to a boil and then turn the heat down low to let the mixture simmer. Cover the pan with a lid to keep the liquid in and reduce the heat required to keep the mixture simmering.

 
While the beef is simmering, prepare the vegetables as described above.
Add all the ingredients, except the potatoes, to the pan and stir well. Let the soup simmer for 2 hours 45 minutes, stirring a couple of times. Peel and cube the potatoes and add them to the soup. Cover and simmer the soup for 45 minutes more.

Cooking beef soup

 
Serve the soup into warm bowls and provide lots of crusty fresh bread.

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