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Beef Soup

Quinoa and Olive Salad
23 January, 2019
Pea Soup
23 January, 2019
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INGREDIENTS

  • 3 tablespoons canola oil
  • 1/2 kg chuck (shoulder), cut into cubes
  • 2 white onions, sliced
  • 1 large carrot, chopped
  • 1 celery stick, chopped
  • 1 fennel bulb, sliced
  • 2 garlic cloves, sliced
  • 1 cup beef stock (gluten-free)
  • 2 liters water
  • 1 tablespoon dry coriander
  • 1 cup parsley, minced
  • 4 tomatoes, grated
  • 1/2 tablespoon cumin
  • 1/2 tablespoon turmeric
  • 1/2 tablespoon coriander powder

PREPARATION

  1. Heat oil in a deep pot and brown beef cubes.
  2. Remove and set aside.
  3. In the same pot, sauté the onion and add carrot, celery, fennel and garlic.
  4. Cook until vegetables are softened.
  5. Add the beef, beef stock and water and bring to a boil.
  6. Lower heat, add all remaining ingredients, cover, and simmer for 2 hours.
  7. Serve hot.

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