SHREDDED BEEF AND WINTER VEGETABLE SOUP CUPS

INGREDIENTS

400g chuck beef, in large pieces
¼ cup extra virgin olive oil
sea salt flakes and freshly-ground black pepper
2L beef stock
2 Tbsp tomato paste
2 Tbsp dried porcini mushrooms
2 brown onions, very finely diced
6 cloves garlic, minced
1 tsp fennel seeds
2 bay leaves
3 cups diced vegetables (celery, carrot, swede, fennel)
6 Kipfler potatoes, sliced
1 bunch parsley, finely chopped

SHREDDED BEEF AND WINTER VEGETABLE SOUP CUPS

Preparation Time: 10 minutes
Cooking Time: 3 hours
Serves: 4-6
Picnic Day

3-STEP RECIPE

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.

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