Wholesome, traditional chunky beef and winter vegetable soup.
This is my go-to soup every winter full of flavour and goodness to warm you up on cold winter nights.
Just like something Grandma would make.
This is an old family recipe that I still eat frequently. It's nothing fancy but hits the spot on a nice wintry day.
Recipe
Makes 5-6 serves
5 Litres and 2 Tablespoons Water
500 Millilitres Chefs Master Stock (or any Beef or Vegetable Stock) Click here for the recipe:
https://chefsblog.wixsite.com/chefsblog/post/my-master-stock600 Grams Chuck Steak or Gravy Beef
1 Large Swede
1 Large Turnip
1 Large Parsnip
3 Large Potatoes
1/4 Large Pumpkin
2 Sticks of Celery
400 Grams Baby Corn
2 Bay Leaves
1 Tablespoon Gravy Mix
2 Tablespoons Water
Cut your vegetables up into big chunky bits. Add them, your stock, and water into a large pot.
Bring your pot to the boil, then simmer on medium-low heat for 7 hours.
Meanwhile, prepare your gravy mix.
Add some water to dissolve, then add to your soup. Mix thoroughly.
Add your gravy mix at the end of the 7 hours, and simmer for another hour, but you can basically simmer your soup as long as you want. The oil and fat in for this soup gives it more flavour.
Serve your soup. I like mine with bread and a touch of Worcestershire sauce. You can also freeze your leftovers or refrigerate some. The flavor intensifies the next day. Enjoy!
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