When I was a child I always remember my Dad eating a leftover beef and tomato sandwiches. The other day I was looking at the meat we had left in the freezer from an online order I had made a while ago. I noticed we still had beef stewing steak. Roast beef was a big favourite of my Dad’s and occasionally when I see beef, it always reminds me of when he would eat the leftovers in a sandwich.
That’s when I had the idea for a beef and tomato soup. As I’m gluten intolerant and I don’t want to eat gluten free bread I always try to think of an alternative. That’s when I decided to cook this delicious soup. The soup was a great way to eat up the last of the beef stewing steak. We loved this dish and I’m sure it would have been one my dear old Dad enjoyed too.
Serves 4 – 6
- Sharp knife
- Chopping board
- Slow cooking
- Stirring spoon
- Beef stewing steak x 500g
- Tomatoes x 1 400g tin
- Bone broth x 1.5 ltr
- Onions x 1
- Red lentils x 300g
- Carrot x 1
- Celery x 1
- Dried mixed herbs x 1 – 2 tsp
- Tamari x 2 tbsp
- Tomato puree x 2 tbsp
- Salt and pepper to taste
- Peel, slice and dice the onion and put into the slow cooker pot.
- Now, peel the carrot and cut into slices.
- Put the carrot slices into the slow cooker pot too.
- Remove the top and bottom of the celery and slice it.
- Then put the sliced celery into the pot.
- Put the red lentils in and pour in the tomatoes as well.
- Slice the beef into 1 inch pieces and put the slices into the pot
- Pour over the bone broth and sprinkle over the dried mixed herbs.
- Next add in the tamari and tomato puree.
- Add salt and pepper to your tastes.
- Stir all these ingredients together.
- Turn the slow cooker on for 4 hours on high and 8 hours on low.
- Once the chicken soup has cooked turn the slow cooker off, remove the lid and then leave to cool.
- When the soup is cool use the ladle to pour it into the blender.
- Now blend all the ingredients together.
- You may need to blend the ingredients in two or three batches.
- Also you will need a two litre jug to pour the batches in.
- When all the batches are blended pour in a saucepan and heat through until warm enough to serve.
- Then serve and enjoy.
Slow Cooked Tomato and Beef Soup was a big hit in my house. My husband Howard and son Ted ate their soup with cheesy bread. As for me, I ate my bowl with chickpea flour wraps. It was a very thick soup so if you needed to thin it then you could add more stock or a milk of your choice. The best part about this soup is all the ingredients are freezable. Therefore you can make a big batch and freeze the leftovers for another occasion. It would be a bit like my Dad’s beef and tomato sandwich. Only joking! However you decide to eat/drink this soup, as always, please enjoy. Thank you and see you all soon ish. xxx