This is a popular lunchtime choice for skiers. It's warming and satisfying but, because it's a soup not a stew, it doesn't leave you feeling over-full and lethargic. This soup makes a well-balanced meal, giving you protein and iron from the beef and plenty of carbohydrate for energy.
The vegetables provide essential vitamins and antioxidants to boost immunity.
Prep time: 20 hrs
Cooking time: 2 hrs 30 mins
Total time: 22 hrs 30 mins
Ingredients (Serves 4)
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 kg diced lean beef
- 2 tsp paprika
- 1 tsp caraway seeds
- 1 clove of garlic, crushed
- 900ml beef stock
- 300ml red wine
- 1 red pepper, deseeded and chopped
- 1 red chilli. deseeded and finely sliced
- 400g can of chopped tomatoes
- 1 tbsp tomato puree
- 500g floury potatoes, peeled and diced
In a large casserole, heat the oil and gently cook the onion for about 8 minutes, until softened.
Increase the heat and add the meat, browning it on all sides. Sprinkle in the paprika, remove the pan from the heat and stir thoroughly.
Return the pan to the heat and cook for a couple of minutes. Add the caraway seeds, garlic, stock and wine, and stir thoroughly. Simmer gently, uncovered for 2 hours, adding more stock or water if necessary.
Add the pepper, chilli, tomatoes, tomato puree and potatoes to the pan. Mix thoroughly and add more water or stock to cover.
Simmer gently for about 30 minutes, until the potatoes are cooked and the meat is tender. Season to taste.