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Tasty beef soup

  • Hands-on time: 25 mins
  • Time to make: 6 hrs 25 mins
  • Serving: 4 people
Ratings: 5.0
Ingredients

Ingredients

  • 4 teaspoons olive oil
  • 400g lean beef, cut in small pieces
  • spray oil
  • 2 onions, sliced
  • 2 parsnips, peeled, chopped
  • 2 carrots, peeled, chopped
  • 1 swede, peeled, chopped
  • 1 cup diced pumpkin
  • 2 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 1 bouquet garni (see tip)
  • 1-2 teaspoons dried red chilli flakes (optional)
  • 1 cup white wine
  • 3 cups salt-reduced liquid beef stock made with 3 cups water and 2 teaspoons salt-reduced beef stock powder
  • 100g vermicelli noodles
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Turn slow cooker on to low. Heat a non-stick pan with oil and brown beef in batches. Place in slow cooker. Brown onions in pan with a little oil spray. Add to slow cooker.

    2 Place all the remaining ingredients except noodles in slow cooker. Stir well. Cook on low for 5-6 hours. Mix well. Season.

    3 Cook noodles following packet directions and add to pot for the final 10 minutes. Serve soup garnished with chopped fresh parsley if preferred.

    Variations

    • The chilli flakes give this soup a little kick. Omit chilli flakes for a less spicy taste.
    • Make it gluten free: Check tomato paste, stock and noodles are gluten free.

    HFG tip

    Find the bouquet garni — a tea-bag sachet of mixed dried herbs — in the dried herbs section at the supermarket.

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