Chunky Beef & Veg Soup

Serves 4 | Prep 20 mins | Cook 1 hr 30 mins.

A proper hearty feed with tender chunks of beef that keeps you full without undoing your week. One pot, and most of the cook time is hands-off.

Ingredients

• 1 tablespoons olive oil
• 500 grams diced beef (chuck or gravy beef)
• 1 brown onion, diced
• 2 garlic cloves, crushed
• 2 carrots, diced
• 2 celery sticks, diced
• 1 zucchini, diced
• 400 grams diced tomatoes
• 1.3 litres beef stock
• 400 grams red kidney beans, drained
• 1 teaspoons dried mixed herbs
• 0.5 teaspoons salt
• 0.5 teaspoons pepper

Steps

1. Brown the beef: Heat 1 tablespoons olive oil in a large pot over medium-high heat. Add the 500 grams diced beef (chuck or gravy beef) in batches and brown all over. Lift out and set aside.
2. Soften the base: In the same pot, add 1 brown onion, diced and 2 garlic cloves, crushed and cook until the onion softens. Stir in the 2 carrots, diced and 2 celery sticks, diced and give it a few minutes.
3. Build the soup: Return the beef to the pot with the 400 grams diced tomatoes, 1.3 liters beef stock and 1 teaspoons dried mixed herbs. Season with 0.5 teaspoons salt and 0.5 teaspoons pepper. Bring to the boil, then drop to a low heat.
4. Simmer low and slow: Cover and simmer until the beef is tender. This is where the flavour comes from, so give it time. Stir now and then.
5. Add the rest: Add 1 zucchini, diced and 400 grams red kidney beans, drained and simmer until the zucchini is soft.
6. Serve: Taste, adjust the seasoning, and serve. Keeps well in the fridge for a few days and freezes a treat.

Notes

Faster options: 🍲 Short on time? Swap the diced beef for 500g lean beef mince. No long simmer needed, so you'll have it done in about 40 minutes start to finish. ⚡ Got a pressure cooker or Instant Pot? Brown the beef, then pressure cook for 25-30 minutes to get it tender in a fraction of the time. Add the zucchini and beans at the end. 🥄 Want it heartier again? Throw in a handful of chopped mushrooms or a diced potato. 📦 Make a big batch on the weekend and you've got lunches sorted for the week. It freezes a treat.

A note on the time: the diced beef needs a slow simmer to go properly tender, but it's nearly all hands-off. You're looking at about 20 minutes of actual work; the rest is just the pot doing its thing while you get on with your day.