Ingredients
1 tbsp oil
350 g blade steak fat trimmed, chopped
1 leek white part only
2 garlic cloves crushed
1 carrot halved and sliced
2 celery stalks thinly sliced
410 g diced tomatoes
2 cups beef stock
1 bay leaf
1 zucchini halved and sliced
1/4 cabbage shredded
2 tbsp fresh parsley chopped
Instructions
1. Heat half the oil in a stock pot or large saucepan over high heat. Cook the beef in batches, stirring often, for 2-3 minutes, until browned. Transfer the beef to a plate.
2. Heat the remaining oil in the pot and cook the leek and garlic over low heat for 3-5 minutes, until soft.
3. Add the carrot and celery to the pot, then add the beef, tomatoes, stock, bay leaf and 2 cups water. Bring to a boil, then reduce the heat and simmer for 1 hour, until the beef and vegetables are tender. Add more water if the soup is too thick.
4. Stir in the zucchini and cabbage, and cook for 5 minutes, until the vegetables are tender. Discard the bay leaf.
5. Sprinkle the soup with the chopped parsley. Ladle into four bowls to serve.
