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Photo of Beef and beetroot soup by WW

Beef and beetroot soup

10
Points®
Total Time
7 hr 40 min
Prep
25 min
Cook
7 hr 15 min
Serves
4
Difficulty
Easy
Slow cooked meals are so easy – simply set and forget. This soup has tender beef and vibrant sweet beetroot pairing together to create this hearty winter soup. Sprinkled with dill and sour cream adds another level of zesty flavours.

Ingredients

Olive oil

1 tbs

Beef chuck steak, raw

480 g, (Buy 600g) cut into 2 cm pieces

Brown onion

1 medium, finely chopped

Carrot(s)

1 large, chopped

Celery

2 stick(s), sliced

Salt-reduced liquid beef stock

1000 ml, (4 cups)

Canned diced tomatoes

400 g

Beetroot

400 g, peeled, chopped

Sebago potato

200 g

Fresh bay leaf

1 whole

Red cabbage

200 g, shredded

Extra light sour cream

⅓ cup(s), (80g)

Fresh dill

2 tsp, chopped

Instructions

  1. Heat half the oil in a large deep non-stick frying pan on high. Cook beef, in 2 batches, stirring occasionally, for 3 minutes or until browned. Transfer to a 4.5L (18-cup) slow cooker.
  2. Reduce heat to medium and heat remaining oil. Cook onion, carrot and celery, stirring, for 5 minutes or until softened. Stir in 1 cup (250ml) of stock to deglaze pan and add to slow cooker.
  3. Add remaining stock, tomato, beetroot, potato and bay leaf to slow cooker. Cover and cook on low for 6½ hours.
  4. Uncover very briefly and add cabbage to cooker. Cover and cook for another 30 minutes or until cabbage is tender. Top with sour cream and sprinkle with dill.

Notes

SERVING SUGGESTION: Crusty wholegrain bread.TIP: STOVE-TOP METHOD Combine ingredients in a saucepan and cook, covered, on low, for 1 hour.

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