Choose firm, waxy potatoes that will keep their shape and texture in this deliciously savoury soup. Cooking the beans until just al dente retains maximum taste and colour.
Preparation Time:
20 minutes
Cooking Time:
1 hour
Serves:
6
Freeze:
Up to 3 months
Ingredients:
- 2 tbsp sunflower oil
- 500g braising beef, e.g. from the shoulder, diced into 2cm cubes
- Salt and freshly ground black pepper
- 1 onion, chopped
- 2–3 sprigs of thyme
- 1 litre vegetable stock
- 1 large potato, peeled and diced
- 250g green beans, trimmed and cut into small pieces
- 1–2 tbsp chopped fresh parsley (optional)
Directions:
- Heat the oil in a pan, season the cubed meat with salt and pepper, and add half the meat to the hot oil. Brown the meat until golden all over. Remove from the pan and repeat with the rest of the meat. Remove the meat from the pan, add the onion, and fry until softened.
- Transfer the browned meat back to the pan, tie the thyme sprigs together with kitchen string, and add them to the pan with the stock. Bring to the boil, cover, and cook over a medium heat for about 40 minutes.
- Add the potato, bring back to the boil, cover, and cook for 10–15 minutes, or until just tender. Add the chopped beans and cook for 4–5 minutes, or until the beans are al dente.
- Remove the thyme. Season to taste with salt and pepper, break up the meat pieces slightly, and sprinkle with parsley, if using, before serving.
Recipe extracted from The Soup Book: 200 Recipes Season by Season by Sophie Grigson.
