Easy Pho (beef soup with salad)
August 21, 2015
Hearty Beef Soup
August 21, 2015

Beef Soup

Beef Soup


  • 3 medium carrots, peeled
  • 2 large celery stalks
  • 3 large leeks
  • 3 bay leaves
  • 500g stewing beef pieces (with bones)
  • 250ml celery leaves, chopped
  • 20ml butter
  • 100ml semolina
  • 10 potato fritters and ready-made apple sauce, to serve


Pour 2½ litres of water into a large saucepan. Roughly chop one carrot, one celery stalk and one leek and add to the saucepan along with the beef and bay leaves. Cover the saucepan and bring to the boil, then reduce the heat and simmer for 2 to 2½ hours until the meat comes off the bone easily.

Remove the vegetables and bay leaves and discard. Take out the meat and remove the bones. Cut the meat into smaller pieces and place back into the stock in the saucepan.

Chop the rest of the vegetables and add to the soup, along with the celery leaves. Return to the boil, then reduce the heat and simmer for 20 minutes.

Meanwhile, heat the butter in a frying pan. Add the semolina and fry over a medium heat, stirring until golden. Remove from the heat and allow to cool slightly. Add the semolina to the soup and simmer for another 10 minutes. Season well with salt and freshly ground black pepper and serve with potato fritters and apple sauce.