With the cooler weather coming up I thought it would be good to share a few recipes that will warm you.
This recipe you can add really whatever vegetables you want including mushrooms .

This soup can also be frozen in individual containers and frozen for 3 months. Take out the night before and leave in fridge and heated up either in microwave or in saucepan on stove to

Prep Time 15 minutes
Cook time around 2 hours
Serves 4
Recipe can be doubled

Ingredients​

• 1.5 tbsp olive oil , separated
• 500g gravy beef or similar, cut into small cubes
• 1/2 tsp salt and pepper
• 1 onion , chopped
• 3 garlic , minced (1 tbsp)
• 2 celery sticks diced
• 3 carrots , cut into thick slices
• 4 tbsp plain flour
• 3 cups 750mls beef stock either shop bought or homemade
• 1 1/2 cups (375ml) dry red wine or beer replace with extra beef stock as a substitute
• 1.5 cups (375ml) water
• 2 tbsp tomato paste
• 2 bay leaves
• 1 tsp mixed herbs dried
• 1 cup frozen peas
• 2 potatoes (any), cut into small
• 1 parsnip cut into small cubes
• 1 swede cut into small pieces
• 1 tablespoon fresh chopped parsley
• 1 teaspoon chili flakes optional

Instructions​

• Heat 1 tbsp oil until very hot in a large, heavy based pot over high heat.
• Pat beef dry with paper towels, then sprinkle with salt and pepper.
• Brown beef aggressively in 2 or 3 batches, adding more oil if needed. Remove browned beef into a bowl.
• If pot looks dry, add a touch more oil.
• Add garlic and onion, cook for 2 minutes.
• Add carrot, parsnip,swede and celery, cook for 2 minutes or until onion is translucent.
• Stir in flour, then slowly pour in beef broth while constantly stirring.
• Add (beer, wine or extra stock) water, tomato paste, bay leaves and mixed herbs stir well. Then add the beef back in.
• Cover, adjust heat to medium low so it’s bubbling gently. Simmer 1 hr 15 min or until beef is pretty tender.
• Add potatoes and peas, simmer for a further 40 minutes without the lid.
• The soup is ready when the potatoes are cooked and beef is very tender
• Adjust salt and pepper to taste
• Ladle into bowls. Sprinkle with parsley and serve with crusty bread if desired. I have added before a no knead bread recipe. Goes perfect with this soup