Poh’s Classic Beef & Vegetable Soup

Poh’s Classic Beef & Vegetable Soup

This is one of my absolute fave winter warmers. A lot of friends find it hilarious I love it so much because it's such a common Aussie family meal. But growing up in a Chinese household, it's something we never had so for me it still holds a kind of reverse exoticism!

It's a perfect one to throw into the pressure cooker the moment you get home from work and be able to kick your feet up for an hour without having to guard dinner closely on the stove - luxury. This is just a basic recipe but anything goes in my house - whatever is looking a bit sad in the vegetable crisper gets lobbed in, then lots of chopped parsley to freshen it all up at the end. Also, don't forget this is a perfect dish for freezing - a miracle for those nights when you'd rather eat a shoe than put on dinner!


Poh's Classic Beef & Vegetable Soup

Serves: 6-8

Rating: 3.2/5 (151 voted)

INGREDIENTS

1kg gravy beef, cut into 3-4cm chunks
Olive oil for browning
2 medium brown onions, peeled, diced 1cm
2 cloves garlic, peeled, crushed
4 potatoes, peeled, cut into 3cm chunks
4 carrots, cut into 3cm chunks
2 parsnips, peeled, cut into 3cm chunks
2 celery sticks, cut into 3cm chunks
1 cup frozen peas
2L beef stock
1 tin crushed tomatoes
½ cup parsley, roughly chopped
Salt & pepper

Pohs Classic Beef And Vegetable Soup

INSTRUCTIONS

Coat the beef chunks generously in olive oil, then brown them in small batches over high heat in a pressure cooker pan. Set the caramelised beef aside in a bowl.

Pour a little more olive oil in the pan, then sauté the onion and garlic until golden.

Return the beef to the pan with all the vegetables, stock, crushed tomatoes and some salt and pepper. Cook following the pressure cooker manufacturer instructions.

Taste and season further with salt and pepper, if required. Garnish with lots of parsley and serve hot.

If you don't have a pressure cooker, you can follow the same method as described above in a regular pot. When it comes to the main part of the cook, simmer with the lid ajar for 2-hours or until the beef is fall-apart tender.




6 BENEFITS OF PRESSURE COOKING

Pohs Classic Beef And Vegetable Soup
  • Saves time in preparing meals - cook meals in 5min
  • Great for speeding up the process of slow cooking for beautiful tender meat
  • Saves energy, cooks faster
  • Food retains most of their nutrients due to the fast cooking time
  • Less cleaning is required - all goes into 1 pot
  • Safe and easy to use

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6 Benefits Of Pressure Cooking
Pohs Classic Beef And Vegetable Soup
Pohs Classic Beef And Vegetable Soup
Pohs Classic Beef And Vegetable Soup

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