Beef and Tomato Soup Recipe
Winter has arrived and I really want to make a rich meaty soup full of goodness. No winter is complete without eating this kind of soup, and even better if it’s cold and stormy outside!
Warm and cozy inside, the pot on the stove, every so often someone takes a couple of spoonfuls to check that it’s tasty. The soup level slowly goes down despite my best efforts to shoo everyone out of the kitchen.
I just hope it makes it to the table!
Makes 6-7 servings
400 grams stew meat, cut into medium-sized chunks (I recommend a brisket cut)
3 carrots, sliced
1 heaped Tbsp Moroccan paprika
1/2 tsp turmeric
2 Tbsp chicken bouillon
Ground black pepper
1. Bring a pot of water to the boil. Score the tops of the tomatoes and drop them in the boiling water. Cook for 5 minutes, drain, and peel.
2. Finely dice the onion, heat a pot with 2 Tbsp of oil and sauté the onion until golden.
3. Cut the carrot into short sticks and add to the onion. Finely dice the tomatoes and add to the pot. Sauté for around 2 minutes while stirring, then place the cubes of meat on top.
4. Add water and spices, partially cover, and cook for around 3 hours, occasionally checking whether there is enough water in the pot.
*5. After three hours, add 5 more cups of water and cook until everything is nice and tender.
Serve with fresh bread and enjoy.
Good to know…
You can make the soup the day before. You can add potatoes after two and a half hours of cooking. Want a stew instead of a soup? Don’t add the extra 5 cups of water for a total of 1 kg of meat. You can use asado / shoulder / brisket cuts.