Beef, Spelt & Silverbeet Soup

Pictured page 141

Prep: 10-15 minutes | Cook: 3 hours

Hearty, warming and deeply satisfying, this soup is a complete meal in a bowl.

700g chuck steak, cut into 4 pieces

3 tbsp olive oil

1 large onion, thinly sliced

3 cloves garlic, crushed

1 cup red wine

1 litre liquid beef stock

3 sprigs thyme

2 bay leaves

2 large carrots, peeled, finely chopped

2 sticks celery, finely chopped

1 cup spelt

400g can chopped tomatoes Large bunch silverbeet or kale, stems removed, leaves coarsely chopped

¼ cup chopped flat-leafed parsley

TO SERVE

½ cup sour cream

½ tsp smoked paprika

Chilli flakes, to garnish (optional)

Season the beef generously on both sides with salt and pepper. Heat the oil in a large, heavy-based pot; add the beef in two batches to brown for 2-3 minutes on each side. Set beef aside on a plate.

Add the onion to the pot and cook over a medium heat for 5 minutes, stirring often. Add the garlic and cook for 1 minute more. Turn up the heat and add the wine; boil until the wine reduces by half. Add the stock, thyme and bay leaves and return the beef to the pot; cover and simmer gently for 2 hours. Remove beef and set aside until cool enough to handle then shred meat into small pieces, discarding any fat and gristle.

While the beef is cooling, add the carrots, celery, spelt, tomatoes and ½ cup water to the pot; simmer for 30 minutes. Add the silverbeet and parsley and simmer for 10-15 minutes, or until the spelt is fully tender. Return the shredded beef to the pot. Taste and adjust seasoning.

Serve in bowls, topped with a dollop of sour cream mixed with smoked paprika. Dust with chilli flakes, if desired. Serves 8