Beef, fennel and vegetable soup
Delicious beef, fennel, and vegetable soup perfect for a hearty meal. Serves 8 | Women's Weekly Food
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Measuring cup
- Ladle
- Can opener
- Colander
- Serving bowl
Ingredients
- 1 tablespoon olive oil
- 500 grams 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 cloves garlic, chopped finely
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- saffron threads
- chilli flakes, optional
- 4 cups (1 litre) water
- 4 cups (1 litre) beef stock
- 400 grams can diced tomatoes
- 400 grams can chickpeas drained, rinsed
- 3/4 cup (90g) frozen baby peas
- 1 cup loosely packed fresh coriander leaves
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