Ingredients
1 kilogram gravy beef, trimmed, cut into 2.5cm pieces
1 clove garlic, crushed
1 medium brown onion (150g), cut into 1cm pieces
2 stalks celery (300g), trimmed, cut into 1cm pieces
2 medium carrots, peeled and chopped into 1cm pieces
2 medium potatoes (400g), cut into 1cm pieces
400 gram canned diced tomatoes
1 litre (4 cups) water
2 cup (500ml) beef stock
2 dried bay leaves
1 cup (120g) frozen peas
1/3 cup coarsely chopped fresh flat-leave parsely
Method
1. Combine beef, garlic, onion, celery, carrot, potato, tomatoes, the water, stock and bay leaves in a 5-litre (20-cup) slow cooker. Cook, covered, on low, about 9 hours.
2. Add peas to cooker; cook, covered, a further 30 minutes.
3. Discard bay leaves. Season to taste.
4. Serve soup sprinkled with parsley.
Suitable to freeze at the end of step 3.
Note
Woman's Weekly Food
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