[flowergirl]

Does anyone have a recipe for beef soup?
ive got beef, celery, onions, pots, carrots and beef stock
Ok i could chuck it all in a pot but do i cook the beef first?
How long do you think it will take?

[Sally A]

I'd brown the beef to ensure cooked through, bung in the veg, and simmer for 30 mins, then blitz with a blender.

[flowergirl]

Thanks for that SallyA thats tonights tea sorted

[Sally A]

For preference I'd have used a slow cooker, but needs must at 5.00pm.

PS Stir in English Mustard for a brilliant kick.

[wildeone]

For preference I'd have used a slow cooker, but needs must at 5.00pm.

PS Stir in English Mustard for a brilliant kick.

Or a dollop of horseradish  yum

[Ice]

It really depends what cut of beef it is.  Braising/stewing steak will take about two hours to cook.  The flavour will also be a little bland without something to pep it up such as wine, tom puree, lee and perrins etc.

[Sally A]

ooh yes. agree there, lea & perrins will sort everything out.

[Ice]

ooh yes. agree there, lea & perrins will sort everything out.

It will sort my neighbours cat out if I can get close enough. :twisted:

[Sally A]

Sauteed?

[Ice]

Sauteed?

With catsup.

[mushroom]

Does anyone have a recipe for beef soup?
ive got beef, celery, onions, pots, carrots and beef stock
Ok i could chuck it all in a pot but do i cook the beef first?
How long do you think it will take?

Did you mean soup or stew?

if it's soup, this is usually like a broth. You take some cheap cuts of meat, really brown them, chop an onion small, fry it near the end of the beef frying time, chop up your veg chunky, xfer to a large pan, add stock so it's swimming in it, gently boil (an hour or so), keep adding water when the level drops, spoon/seive out the large veg and throw away, spoon out the meat, blitz the meat in some of your boiled stock, return to the pan, reduce if you want to, and serve.

or did you mean stew?

[gobs]

Probably she had it by now, but it is worth having cheap bony cuts of meat for best soup/broth. :roll:  

[Aunt Sally]

My "secret" ingredient in lots of beefy dishes is a teaspoonful of Anchovy ketchup.  It adds fantastic flavour without any hint of fishiness.  

Don't tell Worzel, he doesn't like anchovy's  

[Trillium]

Beef meat yields the best, tastiest broth if roasted in the oven prior to boiling into soup. That's why chicken or turkey soup always tastes better from the cooked carcase. If you're baking some kind of sweets, put the meat in at the same time to save electricity.

[Aunt Sally]

Well I never knew that.  I've alays used it raw.

Even 300+ year old wooden dolls can learn something new