Beef and Potato Soup

Beef and Potato Soup


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Packed full of vegetables and aromatic spices this soup is the great way to end a long day. Serve with crusty bread and a red wine.


Serves: 6 

  • 3 tablespoons vegetable oil
  • 750g beef, diced
  • 2 onions, diced
  • 2 clove garlic, crushed
  • 2 celery sticks, finely diced
  • 3 tablespoons paprika
  • 1 tablespoon caraway seeds
  • 1.2 litres beef stock
  • 600ml water
  • 1/4 teaspoon thyme
  • 2 bay leaves
  • 1/4 teaspoon Tabasco sauce
  • 3 tablespoons tomato paste
  • 250g potatoes, diced into 1cm cubes
  • 3 carrots, diced into 1cm cubes

Preparation:15min  ›  Cook:1hour15min  ›  Extra time:1hour30min  ›  Ready in:3hours 

  1. In a large saucepan heat the oil and add beef; cook until browned. Add onions, garlic and celery; cook until softened.
  2. Stir in paprika, caraway, stock and water. Add thyme, bay leaves, Tabasco and tomato paste. Bring to the boil and simmer covered for 30 minutes.
  3. Add potatoes and carrots cook for another 30 minutes. Remove and discard bay leaves. Serve.

Stew Variation

For a stew version reduce the fluid amount so that it just covers the ingredients. When cooked remove bay leaves and thicken with corn flour.

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