Beef and beetroot soup
4
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.
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