So, this one goes to my Northern Hemisphere readers.
It is such a filling, healthy dish and an awesome way of using bits and pieces of vegetable, and veggies that are no longer so fresh - a pretty cheap way of feeding well your family.
Enjoy it!
x Rachel
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Hearty Beef Minestrone
Serves: 6-8 | Cost:$ | Difficulty: Medium| Time: 3h
Author: a classic by Rachel Elich
Ingredients - 500g Beef stew meat, no bones,trimmed, cut into small cubes
- 50g Diced bacon
- 1 Large onion chopped
- 3 Cloves garlic, peeled and chopped
- 1/2 Red capsicum, finely diced
- 1 Carrot, peeled and finely diced
- 1 Carrot cut in three pieces
- 1 Stick celery chopped
- 1 Small zucchini, finely diced
- 1 Large tomato finely diced
- 1 Can (400g) Cannellini Beans, drained and rinsed
- 1/4 Purple Cabbage thinly sliced
- 1/2 Cup Macaroni
- 1l Beef Stock, low sodium or no salt. Check out our recipe for Homemade Beef Stock
- 1/2l water
- 1 tablespoon tomato paste
- Cheesecloth bag of herbs: 3 bay leaves, about 5 sage leaves, a small rosemary sprig, a small thyme sprig, a tablespoon of dill, one star anise - you can replace the herbs to your taste.
- 1/2 Teaspoon Calabrese chili (Dried chili)
- 3 Tablespoons parsley chopped
- Zest of 1/2 lemon
- Juice of 1/2 lemon
- Salt and Pepper to taste
- Shaved Parmesan to serve (Optional)
- 1 Tablespoon Olive Oil
- Olive Oil
- Preheat the oven to 180C
- Heat the Olive oil in a large oven proof pot over medium heat.
- Brown the beef in two batches for 2-3 minutes. Set aside.
- Stir in the bacon and fry it until it starts to brown.
- Sauté the onion and garlic in the bacon fat.
- Stir in the celery and chilli
- Add the beef stock, the water, the cheesecloth with the herbs, the carrot cut in three pieces and the chili.
- Bring to boil, place a lid on top, then cook in the preheated oven until the meat is tender (that will depend on the quality of the meat - it might be around 1-1:30 hours).
- Return the pot to the stove top, discard the carrot and the herb bag.
- Taste the broth and reduce it or add more water to your taste.
- Bring it to boil, stir in the tomatoes, the carrots, the capsicum and the macaroni - cook for about 10
- Stir in the zucchini and the beans.
- When the pasta is cooked to your liking, stir in the cabbage and cook for a couple of minutes.
- Turn off the heat. Put the lid on and leave it for a couple of minutes.
- Stir in the lemon zest, lemon juice and parsley. Add more salt and pepper to your taste.
- Serve with Parmesan Cheese shaved on the top and some pan toasted Ciabatta bread.
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