Name: Beef and vegetable with gremolata
Prep time: 30 min
Cook time: 105 min
Total time: 135 min
Yield: 4
Ingredients: 2 tablespoon vegetable or olive oil; 600 gram gravy beef, trimmed, cut into 2cm pieces; 1 medium brown onion, finely chopped; 2 celery sticks, trimmed, cut into 1cm pieces; 1 medium carrot, cut into 1cm pieces; 2 cloves garlic, finely chopped; 1 litre (4 cups) beef stock; 400 gram can crushed tomatoes; 2 small potatoes, cut into 1cm pieces; 1 medium zucchini, cut into 1cm pieces; 1/2 cup frozen peas; 1 tablespoon finely grated lemon zest; 2 tablespoon finely chopped flat-leaf parsley

Beef and vegetable with gremolata

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Serves 4

Prep

30M

Cook

1H 45M

Total

2H 15M

Ingredients

2 tablespoon vegetable or olive oil

600 gram gravy beef, trimmed, cut into 2cm pieces

1 medium brown onion, finely chopped

2 celery sticks, trimmed, cut into 1cm pieces

1 medium carrot, cut into 1cm pieces

2 cloves garlic, finely chopped

1 litre (4 cups) beef stock

400 gram can crushed tomatoes

2 small potatoes, cut into 1cm pieces

1 medium zucchini, cut into 1cm pieces

1/2 cup frozen peas

1 tablespoon finely grated lemon zest

2 tablespoon finely chopped flat-leaf parsley

Method

1.Heat half the oil in a large saucepan. Cook beef, in batches, for 5 minutes or until browned. Transfer to a heatproof bowl.

2.Add remaining oil to pan; cook and stir onion, celery, carrot and half the garlic for 5 minutes or until onion softens. Return beef to pan with 2 cups water, stock and tomato. Bring to the boil. Reduce heat. Simmer, covered, for 1 hour 15 minutes.

3.Stir in potato and zucchini; cook, uncovered, for 15-20 minutes or until potato is tender, adding peas for last 5 minutes of cooking. To make gremolata, combine zest, parsley and remaining garlic in a small bowl. Serve soup sprinkled with gremolata.

Serve with garlic bread for dipping.
Note

Woman's Weekly Food

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Ingredients

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