Beef and Vegetable Soup

SERVING SIZE: 10

PREP TIME: 20 mins

COOK TIME: 2 hrs 20 mins

TOTAL TIME: 2 hrs 40 mins

Ingredients

1/4 cup oil

1 tablespoon dried thyme

1 bay leaf

1 large brown onion peeled and diced

2 tablespoons minced garlic

1 400g chopped tin tomatoes

1 cup diced potatoes

3 medium carrots peeled and diced

4 celery stalks trimmed and sliced

1 cup peas

1 cup chopped mushrooms

600 grams chopped chuck steak

3 pieces of oxtail [about 600 grams]

1 cup red wine

8-10 cups water

2 tablespoons corn flour dissolved in 1/2 cup water

2-3 teaspoons salt

pepper to taste

Method

Place steak and oxtail in oiled saucepan and brown for about 5 minutes , then add the water and bring to the boil and simmer for about 1.5 hours

In another saucepan put a little oil and fry the onion and garlic, till onion is soft and set aside

Remove the bones from the stock, add all the ingredients except the cornflour slurry, bring to the boil and simmer for 40 minutes till all vegetables are soft

Now stir in the cornflour till gravy is slightly thickened ,taste iff need salt and pepper, ready to serve!