Beef, fennel and vegetable soup | Women's Weekly Food

Ingredients

• 1 tablespoon olive oil
• 500 gram chuck steak, cut into 2cm pieces
• 1 medium (150g) brown onion, chopped coarsely
• 2 baby (260g) fennel bulbs, sliced thinly
• 2 medium (240g) carrots, chopped coarsely
• 4 clove garlic, chopped finely
• 2 teaspoon ground cumin
• 2 teaspoon ground coriander
• saffron threads
• chilli flakes, optional
• 4 cup (1 litre) water
• 4 cup (1 litre) beef stock
• 400 gram can diced tomatoes
• 400 gram can chickpeas drained, rinsed
• 3/4 cup (90g) frozen baby peas
• 1 cup loosely packed fresh coriander leaves