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Beef and Vegetables Soup

A very hearty soup. Perfect for a cold winter night.
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: brazilian
Keyword: beef soup, creamy soup
Servings: 4 people

Equipment

  • 1 Pressure Cooker This is optional, but it will help speed up the cooking process

Ingredients

  • 500 g Beef (preferably with bone)
  • 3 Onions, diced
  • 240 g Leek, chopped (1 cup)
  • 3 Garlic cloves, minced
  • 2 Tablespoon Extra-virgin olive oil
  • 1 teaspoon Tomato Concentrate
  • 1.2 kg Potatoes
  • 2 Carrots, chopped
  • 150 g Spinach
  • 1 Tablespoon Rochester sauce
  • 3 teaspoon Beef bouillon
  • teaspoon Salt and black pepper to taste
  • 1 teaspoon Spice sauce (optional)
  • ΒΌ cup Fresh parsley, chopped

Instructions

  • Add salt and black pepper to each side of the meat.
  • Add the olive oil and meat (without cutting it) into the pressure cooker on medium-high heat. Seal the meat, cooking it for around 3 minutes on each side. Remove it from the pot.
  • Add the second spoon of olive oil to the pot and add the onions, lead and tomato concentrate. Cook it for about 2 minutes. Add the garlic and cook it for another minute.
  • Place the meat back into the pot and add boiling water. Enough to cover the meat. Close the lead and cook it for 25 minutes once the pressure is on.
  • Carefully remove the pressure and open the pot. Add the chopped carrots and potatoes. Add more water, enough to cover all vegetables (attention to not pass the maximum limit of your pressure cooker). Close the lid on again and cook it for 10 minutes once the pressure is on.
  • Carefully remove the pressure and open the pot. Remove the meat from the pot and place it into a cutting board. Meanwhile, leave the pot in medium-low heat.
  • Chop the meat into smaller bite sizes (careful, it should be quite hot) and discard the bone. Reserve the chopped meat.
  • Get out all potatoes and carrots and blend them (very quick, for only 10-15 seconds).
  • Put both the meat and the smashed vegetables back into the pot. Add the Rochester sauce, beef bouillon, salt and pepper (you can adjust as per your taste).
  • Add the spinach and the chopped parsley. Cook it for another 5 minutes.
  • Serve it immediately with a drizzle of olive oil on the top and a side of bread.