SHREDDED BEEF AND WINTER VEGETABLE SOUP CUPS

Step 1

Fry the beef in batches in half the oil in a large saucepan set over a moderate heat until well browned. Season with salt and pepper, then add the stock, tomato paste and mushrooms, fit the lid and simmer for 3 hours, until tender.

Step 2

Meanwhile, sauté the onions, garlic, fennel seeds and bays leaves in the remaining olive oil in a large saucepan over a moderate heat for 5 minutes, until softened. Add the vegetables, potatoes and beef liquid, pour in 500ml water, ten simmer for 15 minutes, until the vegetables are just tender.

Step 3

Shred the beef, then mix in with the parsley and serve.