Michael and Rachel's

Recipe Book

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Beef Broth Soup

Updated: 20 Jan 2018

Ingredients

  • Small knob butter and drizzle garlic oil
  • 2 onions
  • 4 large carrots
  • 4 sticks celery
  • Approx. 225g braising steak
  • 1.5l beef stock made with 2 stock cubes
  • 125g buckwheat, washed and rinsed
  • 1 tin pinto beans
  • 1 tin haricot beans
  • 2 bay leaves
  • Salt, pepper
  • Fresh rosemary
  • 1 heaped tbsp GF flour
  • 3 tbsp gravy powder

Method

  1. Saute the onions in the butter and garlic oil, then add the carrots and celery once prepared. Saute for about 10 minutes until softened.
  2. Add the beef and cook until browned. While the beef is browning, add the salt and pepper, and 1 tbsp plain flour. Stir in well to avoid lumps.
  3. Once browned, add the beef stock, beans, bay leaves, rosemary, and buckwheat. Simmer for about half an hour.
  4. Stir through the gravy powder. Check the seasoning and consistency. Continue to simmer until the beef is 30 minutes or so).
  5. Total simmering time approx. 1 hour.

Made 6 portions.