This hearty beef and bean slow-cooker soup loaded with succulent chunks of beef and vegetables. Perfect for making ahead or over a chilly weekend
Ingredients:
2 Tbsp (30ml) canola oilSalt and milled pepper
1kg beef shin6 carrots, peeled and sliced
5 stalks celery, sliced
1 packet (50g) tomato paste
5 cloves garlic, grated½ cup (125ml) red wine
1 Tbsp (15ml) Worcestershire sauce or soy sauce
1 punnet (250g) portobello mushrooms, wiped clean and kept whole
1 packet (500g) PnP Livewell dried beans, soaked overnight (we used white kidney beans, red adzuki beans and cowpeas)
5 sprigs fresh rosemary5 sprigs fresh thyme
2 bay leaves
5 cups (1.25L) beef stock2-3 cups (500-750ml) water
Pinch sugarKnob (60g) butter
Method:
Heat oil in a slow cooker (we used an 8L one) or a large pot on the stove top
Season meat well and brown in batches over high heat
Set aside
Fry carrots and celery for 5-8 minutes
Add tomato paste and garlic and cook for 3-4 minutes until sticky
Add wine to deglaze the pot – it loosens all the yummy bits stuck on the bottom
Add Worcestershire or soy sauce, mushrooms, beans, herbs, stock, water and sugar
Cook for 7 hours in the slow cooker, or simmer for about 2 hours on the stove, until the meat is tender
You can also cook it for 45 minutes in a pressure cooker
Add butter and stir to melt
Season to taste
Serve with bread
