Ingredients ▢1 kg beef shank (cut into bite-size pieces) ▢3 tablespoon olive oil ▢1 cup celery (chopped) ▢1 cup tomato (diced) ▢2 potato (peeled and cut into small pieces) ▢2 carrot (peeled and cut into small pieces) ▢1 onion (chopped) ▢4 clove garlic ▢1 teaspoon pepper ▢1 pinch salt ▢3 tablespoon flour ▢6 cup water (or enough water to cover the ingredients) Instructions Pan-frying beef: Pan-fry the beef pieces in oil in a sauce pan until they are lightly browned. Slow-cook the soup: Place the browned beef pieces and all other ingredients (except the flour) into a large pot. Add enough water to just cover all the ingredients, and bring to a boil. Once boiling, reduce the heat and let the soup simmer for two hours. Thickening the soup and add salt: Dissolving the flour in half a cup of water, then add the mixture to the soup. Stir well and let the soup cook for an additional 5 minutes. Finally, taste the soup and add salt as desired.
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Recipe: https://cookingwithlei.com/beef-soup/
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Ingredients
▢1 kg beef shank (cut into bite-size pieces)
▢3 tablespoon olive oil
▢1 cup celery (chopped)
▢1 cup tomato (diced)
▢2 potato (peeled and cut into small pieces)
▢2 carrot (peeled and cut into small pieces)
▢1 onion (chopped)
▢4 clove garlic
▢1 teaspoon pepper
▢1 pinch salt
▢3 tablespoon flour
▢6 cup water (or enough water to cover the ingredients)
Instructions
Pan-frying beef: Pan-fry the beef pieces in oil in a sauce pan until they are lightly browned.
Slow-cook the soup: Place the browned beef pieces and all other ingredients (except the flour) into a large pot. Add enough water to just cover all the ingredients, and bring to a boil. Once boiling, reduce the heat and let the soup simmer for two hours.
Thickening the soup and add salt: Dissolving the flour in half a cup of water, then add the mixture to the soup. Stir well and let the soup cook for an additional 5 minutes. Finally, taste the soup and add salt as desired.
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