A hearty beef and vegetable soup loaded with taste.
Beef and loads of vegetables make a healthy combination sure to satisfy. I use a slow cooker for convenience and the cooking time tenderizes even the most frugal cuts of beef.
Many dishes such as soups, stews, chili, etc. have as many recipes as there are stars in the sky. There’s really no wrong way. In the case of this dish I think the only real key is that the beef is floured and well browned then the pot is deglazed adding all the yummy beef flavours to the finished soup. Beyond that use whatever combinations of vegetables you prefer. This is my spin on it and one of my “time to clean out the fridge” dishes.
Makes approx. 5 servings
- 500g (1 pound) rump steak cut into bite-sized pieces (you can certainly use a more frugal cut if you prefer)
- 1/3 cup flour
- 1 tsp all purpose seasoning
- 350ml (1 1/2 cups) chicken stock for deglazing (beef stock would work or a decent red wine would add a very nice flavor)
- 2 low salt beef bouillon cubes
- 1 cup chopped carrot
- 1 cup chopped potato
- 1 cup chopped brown onion
- 1/2 cup chopped celery
- 1/2 cup each red, yellow and green capsicum
- 1/2 cup chopped fresh round beans (green beans)
- 1/2 cup peas (I usually use frozen)
- 400g (14oz) can tomatoes
- a few sprigs of fresh thyme, rosemary and parsley tied into a Bouquet Garni
- 1 large bay leaf
- 1 tsp chili flakes (optional)
- 2-3 sliced button mushrooms
- 3 cloves Asian garlic, smashed
- 3-4 cups water (depending on how ‘soupy’ you want to make it)
Mix the flour, salt, pepper and paprika in a bowl. Add the beef in batches and coat well. Brown the beef in a very hot pan in small batches. As each batch is complete add to the slow cooker. Deglaze the pan making sure to scrape up any bits and add to the slow cooker.
Add all other ingredients, making sure to smash up the tomatoes if they are whole. Set the slow cooker on high and cook for at least 6 hours. Remove the bouquet garni and bay leaf and serve. Some nice hard bread on the side makes a nice addition.
As with most of my recipes you will notice there is no salt except for the seasoned flour. I prefer to let each diner add what they choose but add some to the ingredients if you prefer.
Also, consider a ‘stew’ versus a soup. To my mind this is just a difference in thickness. Reduce the water to 1 cup or you can always add some flour dissolved in cold water and add at the end of the cooking process and this will thicken the soup nicely.