• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Beef, fennel and vegetable soup

  • 8servings
  • 120minutes

Add to MenuAdd to Calendar

Source: food.ninemsn.com.auReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B6, B12, H, C, D, P
MineralsZinc, Copper, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 500g chuck steak, cut into 2cm pieces

  3. 1 medium (150g) brown onion,

  4. chopped coarsely 2 baby (260g) fennel bulbs, sliced thinly

  5. 2 medium (240g) carrots, chopped coarsely

  6. 4 cloves garlic, chopped finely

  7. 2 teaspoons ground cumin

  8. 2 teaspoons ground coriander

  9. pinch saffron threads

  10. pinch chilli flakes, optional

  11. 1 litre (4 cups) water

  12. 1 litre (4 cups) beef stock

  13. 400g can diced tomatoes

  14. 400g can chickpeas drained, rinsed

  15. cup (90g) frozen baby peas

  16. 1 cup loosely packed fresh coriander leaves

Instructions Jump to Ingredients ↑

  1. Heat half the oil in a large heavy-based saucepan; cook beef, until browned.

  2. Add onion, fennel, carrot and garlic, stirring, until onion softens. Add spices; cook, stirring, until fragrant. Add the water, stock and tomatoes; bring to the boil. Reduce heat; simmer, covered, for about 1½ hours or until beef is tender. Stir chickpeas and peas into soup, and simmer for a further 5 minutes.

  3. Serve the soup sprinkled with the coriander leaves.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback