Post by Chips on Jun 20, 2004 17:16:16 GMT 9.5
When the weather turns really cold and wet I'm always looking for a really hot meal and one of those is a really chunky style of soup.
You please yourself what you put in it and you can change the stock to suit the meat or vegetables you use.
I'll put down the recipe for the one I made yesterday and you can adapt your likes and dislikes from there. I never use any salt in this... I always find there is sufficient in the vegetables.
Method and Ingredients
Use a nice big stock pot, I find a heavy cast iron one ideal for this.
Put a drop of oil in the pot and set the heat setting on the stove really low.
Chop onions, capsicum (bell pepper), small stick of celery and a small hot chilli and toss into the pot.. together with a teaspoon of minced garlic. Allow to fry gently while you prepare and cube the meat.
With the help of my assistant (Boot, my dog)... I cut out the excess fat and rough bits from the stewing steak and cubed it. Boot thoughtfully disposed of any of the meat I didn't require.
Toss the meat into the pot and allow it to brown, stir with a wooden spoon frequently to ensure that the meat is sealed.
Crumble 4 Oxo (beef stock) cubes into a jug and disolve with four cups of boiling water... add to the pot. Turn up heat until the pot is simmering and then turn down to a really low heat again, cover the pot and allow to slow cook for 2 - 3 hours.
Prepare and cube your vegetables... I used.. potatoes, swede, parsnip, carrot, turnip and some shredded cabbage.
Add the vegetables an hour and a half before you're ready to serve. Turn up the heat again until the mixture starts to boil and then reduce the heat again to just
barely simmering... add pepper to taste. The really slow cooking has the meat melting in your mouth and brings out the full flavour of the vegetables.
Serve with huge chunks of fresh bread with real butter.
You please yourself what you put in it and you can change the stock to suit the meat or vegetables you use.
I'll put down the recipe for the one I made yesterday and you can adapt your likes and dislikes from there. I never use any salt in this... I always find there is sufficient in the vegetables.
Method and Ingredients
Use a nice big stock pot, I find a heavy cast iron one ideal for this.
Put a drop of oil in the pot and set the heat setting on the stove really low.
Chop onions, capsicum (bell pepper), small stick of celery and a small hot chilli and toss into the pot.. together with a teaspoon of minced garlic. Allow to fry gently while you prepare and cube the meat.
With the help of my assistant (Boot, my dog)... I cut out the excess fat and rough bits from the stewing steak and cubed it. Boot thoughtfully disposed of any of the meat I didn't require.
Toss the meat into the pot and allow it to brown, stir with a wooden spoon frequently to ensure that the meat is sealed.
Crumble 4 Oxo (beef stock) cubes into a jug and disolve with four cups of boiling water... add to the pot. Turn up heat until the pot is simmering and then turn down to a really low heat again, cover the pot and allow to slow cook for 2 - 3 hours.
Prepare and cube your vegetables... I used.. potatoes, swede, parsnip, carrot, turnip and some shredded cabbage.
Add the vegetables an hour and a half before you're ready to serve. Turn up the heat again until the mixture starts to boil and then reduce the heat again to just
barely simmering... add pepper to taste. The really slow cooking has the meat melting in your mouth and brings out the full flavour of the vegetables.
Serve with huge chunks of fresh bread with real butter.