BEEF VEG SOUP RECIPES

Steps:

• 1. Peel and slice the onions, peel and crush the garlic, and deseed and dice the pepper. Finely chop the tomatoes. Pick and finely chop the marjoram.
  2. Add a good splash of oil to a large pan and gently sauté the onions, garlic and pepper until softened.
  3. Add the beef and continue to cook until the meat is browned and the vegetables are cooked.
  4. Stir in the paprika and cook for 2 more minutes, then add 200ml of the beef stock. Bring to the boil and cook until reduced by half.
  5. Add the marjoram, caraway seeds, a splash of vinegar, the tomatoes, the tomato purée and season well.
  6. Add enough stock to cover and simmer until the meat and vegetables are tender, about 1½ to 2 hours.
  7. Peel, dice and add the potatoes, plus any remaining stock and a little water if it’s looking too dry, and simmer until the potatoes are cooked.
  8. Serve with a dollop of sour cream, if you like.

Steps:

• 1. Melt the butter in a large pan over a medium heat, add a splash of olive oil and the steak, and lightly brown the meat all over.
  2. Stir in the Marmite and Worcestershire sauce, turn the heat up to high and keep stirring until all the liquid has evaporated.
  3. Meanwhile, peel and/or trim and chop the onion, carrots and celery.
  4. Add the chopped veg to the pan with the bay leaf and rosemary sprig and cook over a low heat with the lid on until softened.
  5. Stir in the flour and, after 1 minute, pour in the stock. Season well with sea salt and black pepper.
  6. Bring to the boil, then reduce to a simmer, add the pearl barley and cook gently for 1 hour, then remove from the heat and discard the rosemary sprig (if you like) and bay leaf.
  7. Whiz the soup with a stick blender for a couple of seconds, so it thickens, but there are still some chunky bits, then give everything a good stir.
  8. Serve with hunks of soda bread for dunking.