VEGETABLE BEEF SOUP
- one kg beef shank
- one onion & three cloves of garlic
- Vegetables: potatoes, carrots, leeks & pumpkin.
- A drizzle of olive oil
- Spices: Salt, black pepper, cumin, paprika, powdered or crushed pepper, cinnamon – You are free to put the quantities you want, I put about one CC of each spice and a little more salt.
First, season the meat.
If you want to add other spices to your meat, do yourself a favor!
In your casserole or pot, heat a drizzle of olive oil and put your pieces of meat.
Brown them on all sides.
Chop then add the onions.
Cover with water, close and cook the meat for at least one hour to one hour thirty minute.
Meanwhile, prepare your vegetables. I used two carrots, three potatoes, one leek, one half pumpkin.
… and three cloves of garlic!
At the end of the cooking time of your meat, the water level of your pot should have reduced considerably.
At this point, add the garlic, carrots and leeks.
Add enough water and cook for twenty minutes.
Then add the potatoes, the pumpkin and continue cooking for about thirty minutes!
Taste and adjust the seasoning if necessary.