For me, soup is an easy way to fill up my family with a large amount of nutrients. Normally I blend soup and serve it with cheesy toast or chickpea flour wraps. This time I decided to change the recipe. I made this soup into a chunky soup with pasta. Instead of using my blessed slow cooker I decided to cook in like a stew in the oven. The method made the beef lovely and tender. All the ingredients in this dish worked well together. Of course I had to share the recipe with you.
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Equipment
- Sharp knife
- Chopping board
- Vegetable peeler
- Grater
- Saucepan
- Stirring spoon
- Tablespoon
- Teaspoon
Ingredients
- Beef stewing steak x 500g
- Leek x 1
- Red pepper x 1
- Carrot x 1
- Celery x 1 stick
- Tinned tomatoes x 400g
- Chicken stock x 600mls
- Tamari x 2 tbsps
- Tomato puree x 2 tbsps
- Italian dried mixed herbs x 1 tsp
- Spinach x 1 handful
- Pasta x 300g
- Salt and pepper to taste
Method
- Preheat the oven to 150°C or gas mark 2
- Cut the top and the bottom from the leek. °Cut the top and the bottom from the leek.
- Now slice the leek into 1/2 centimetre pieces.
- Slice the tope from the red pepper.
- Remove the core and the stalk.
- Slice and dice the flesh.
- Peel and grate the carrot.
- Remove the top and the bottom from the celery and slice into 1/2 centimetre piece.
- Put a large pan onto a high heat on the hob and add oil to the base.
- When the pan is hot add the beef in and fry until it turns brown.
- It should take around three minutes.
- Once the meat has brown remove from the pan and put onto the plate.
- Put the large saucepan back onto a high heat and add in the leek.
- Fry until it starts to soften.
- At this point you may need to turn the heat down and if food is getting stuck add a little water to the base of the pan.
- Next add in the pepper and fry until it starts to soften.
- Once the pepper and celery has softened add in the grated carrot and fry for a further minute or so.
- Add the meat back into the pan and pour in the tinned tomatoes.
- To get rid of the juice from the inside of the can pour in the chicken stock.
- Then pour into the saucepan.
- Add in the tamari, tomato puree and Italian dried mixed herbs.
- Sprinkle over salt and pepper to taste.
- Put a lid on the saucepan and place it carefully into the oven.
- Cook for about 1 to 1 and 1/2 hours.
- Towards the end of the cooking time boil the pasta as per the packet instructions.
- Carefully remove the soup from the oven and add in the spinach.
- Stir in the spinach carefully and let in wilt down.
- When the spinach has melted add in the pasta.
- Then serve and enjoy.
Oven Baked Beef and Pasta Soup was a tasty dish. It was a good way to enjoy a nutrient dense meal. It was a dinner that was quite time consuming but it was easy to prepare and cook. The dish could be made in advance of the meal and stored in the freezer. I would cook the pasta as I was heating the soup up. We tend to like brown rice pasta and rice including the pasta should not be frozen. The meal also made lovely leftovers the next day too. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 