Beef and vegetable soup | Women's Weekly Food

Ingredients

• 1 kilogram gravy beef, trimmed, cut into 2.5cm pieces
• 1 clove garlic, crushed
• 1 medium brown onion (150g), cut into 1cm pieces
• 2 stalks celery (300g), trimmed, cut into 1cm pieces
• 2 medium potatoes (400g), cut into 1cm pieces
• 400 grams canned diced tomatoes
• 1 litre (4 cups) water
• 2 cups (500ml) beef stock
• 2 dried bay leaves
• 1 cup (120g) frozen peas
• 1/3 cup coarsely chopped fresh flat-leave parsely