Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Beef and Tomato Soup

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Beef and Tomato Soup

    Some people might think the words picnic and winter are not compatible. But I take the opposite view a picnic can be better in winter than summer.

    • Preparation time: 20 minutes
    • Cooking time: 170 minutes
    • Total time: 3 hours 10 minutes 60 minutes 60 minutes 60 minutes 10 minutes

    Serves: 8


    • 1 tbsp tomato purée
    • 2 x 400g tins chopped tomatoes
    • 3 litres stock or water
    • 50 ml brandy
    • 60 ml single cream
    • 15 g butter
    • 1 tbsp olive oil
    • 700g beef featherblade or stewing steak, cubed
    • 1 onion, chopped
    • 2 celery sticks, chopped
    • 1 carrot, peeled and chopped
    • 2 garlic cloves, chopped


    1. Melt the butter and oil in a large pan or stockpot over a medium heat. Brown the cubed beef all over and remove to a plate. Throw in the onion, celery, carrot and garlic and soften for 5 minutes, stirring. Add the tomato purée and cook for a further 2 minutes.
    2. Add the tomatoes and the stock or water, warm through, then add the beef. Simmer gently, over a low heat, for 21/2 hours, until the beef is tender. Remove with a slotted spoon and set aside. Pour the brandy into the soup and simmer for 5 minutes, then purée with a hand blender. Add water if the soup is too thick. Shred the beef and return to the pot. Reheat gently. Take the cream with you to swirl over just before serving.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars