Nothing is more comforting than a bowl of hot beef soup on a cold night. This hearty bowl is blessed with vegetables and the base will keep your taste buds alive for longer. Add more pepper, more spices, and more vegetables…Just make it suit your style!
Brown the beef (trimmed and diced) in heated oil over medium-high heat. Remove from oil and set aside.
Saute the onion in the oil for about 3 minutes or until soft, then add the garlic and saute for a minute.
Pour in the water, then add the stock cubes, tomato (diced), tomato paste, paprika, salt, pepper, and sugar. Add the beef back to the pot and allow to simmer for about 1-1½ hours.
Add the carrots (peeled and diced), potatoes (peeled and chopped) and spring onions (chopped) for about 30 minutes. Add water if necessary and taste to adjust seasoning.
Place the flour in a bowl and scoop some of the cooking broth into the bowl. Dissolve the flour and pour into the stew to thicken it. Continue until the desired texture is attained. You can also add more water to the cooking as well as replace few cups of water with beef stock.
Garnish with chopped parsley and serve with fresh rolls.
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