DifficultyBeginnerYields8 ServingsTotal Time1 hr

Ingredients

Beef Soup
 4 Tbsp flour, to coat the beef
 3 tsp Hinds Steak & Chops Spice
 1 kg beef chuck, trimmed of fat, cut into bite-sized pieces
 60 ml canola oil
 2 onions, peeled and chopped
 6 - 8 medium-sized carrots, peeled and cut into bite-sized pieces
 4 stalks celery, cut into bite-sized pieces
 2 tsp crushed garlic
 100 g / 2 sachets Rhodes Quality Tomato Paste
 1 - 2 tsp Hinds Crushed Chillies, optional
 2 - 3 L beef stock
 2 bay leaves
 1 tsp Hinds Parsley
 1 x 400 g Rhodes Quality Tomato Puree
 4 potatoes, peeled and cut into bite-sized pieces
 Salt and Hinds White Pepper to season
 1 x Rhodes Quality Processed Peas in Brine, drained
To Serve With
 1 cup samp, cooked as per pack instructions
 Handful fresh parsley to garnish, optional

Method

Beef Soup
1

1 In a large bowl, combine the flour with Hinds Steak & Chops Spice and evenly coat the beef.

2

2 In a large pot, heat a drizzle of oil then fry the beef cubes until the flour coating evenly browns.

3

3 Add the onions, carrots, celery and garlic and sauté until translucent then add the Rhodes Quality Tomato Paste & Hinds Crushed Chillies, stir to combine with the beef and vegetables. Cook at a low temperature for 5 - 10 minutes until the tomato paste cooks and sweetens.

4

4 Add the beef stock, bay leaves, Hinds Parsley & Rhodes Quality Tomato Puree then simmer on a low heat until the beef softens. Add the potatoes and simmer until they are cooked through, then add the peas.

5

5 Serve with samp and fresh parsley.

Chef's Tip
6

Make use of the veggies you have in the fridge for an easy and nutritious one-pot soup any day of the week.

Share this recipe

Ingredients

Beef Soup
 4 Tbsp flour, to coat the beef
 3 tsp Hinds Steak & Chops Spice
 1 kg beef chuck, trimmed of fat, cut into bite-sized pieces
 60 ml canola oil
 2 onions, peeled and chopped
 6 - 8 medium-sized carrots, peeled and cut into bite-sized pieces
 4 stalks celery, cut into bite-sized pieces
 2 tsp crushed garlic
 100 g / 2 sachets Rhodes Quality Tomato Paste
 1 - 2 tsp Hinds Crushed Chillies, optional
 2 - 3 L beef stock
 2 bay leaves
 1 tsp Hinds Parsley
 1 x 400 g Rhodes Quality Tomato Puree
 4 potatoes, peeled and cut into bite-sized pieces
 Salt and Hinds White Pepper to season
 1 x Rhodes Quality Processed Peas in Brine, drained
To Serve With
 1 cup samp, cooked as per pack instructions
 Handful fresh parsley to garnish, optional

Directions

Beef Soup
1

1 In a large bowl, combine the flour with Hinds Steak & Chops Spice and evenly coat the beef.

2

2 In a large pot, heat a drizzle of oil then fry the beef cubes until the flour coating evenly browns.

3

3 Add the onions, carrots, celery and garlic and sauté until translucent then add the Rhodes Quality Tomato Paste & Hinds Crushed Chillies, stir to combine with the beef and vegetables. Cook at a low temperature for 5 - 10 minutes until the tomato paste cooks and sweetens.

4

4 Add the beef stock, bay leaves, Hinds Parsley & Rhodes Quality Tomato Puree then simmer on a low heat until the beef softens. Add the potatoes and simmer until they are cooked through, then add the peas.

5

5 Serve with samp and fresh parsley.

Chef's Tip
6

Make use of the veggies you have in the fridge for an easy and nutritious one-pot soup any day of the week.

Hearty Samp & Beef Soup With Parsley
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