Ingredients
Method
1 In a large bowl, combine the flour with Hinds Steak & Chops Spice and evenly coat the beef.
2 In a large pot, heat a drizzle of oil then fry the beef cubes until the flour coating evenly browns.
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 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 Serve with samp and fresh parsley.
Make use of the veggies you have in the fridge for an easy and nutritious one-pot soup any day of the week.
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Ingredients
Directions
1 In a large bowl, combine the flour with Hinds Steak & Chops Spice and evenly coat the beef.
2 In a large pot, heat a drizzle of oil then fry the beef cubes until the flour coating evenly browns.
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 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 Serve with samp and fresh parsley.
Make use of the veggies you have in the fridge for an easy and nutritious one-pot soup any day of the week.
