Ingredients
- 4 ounces (115g) beef stew meat
- 4 ounces (115g) lamb steak or mutton
- 2 tablespoons (28g) butter
- 2 tablespoons (16g) all-purpose flour (plain flour), divided
- 1 medium yellow onion, peeled and sliced
- 1 medium carrot, peeled and sliced
- 1 medium parsnip, peeled and sliced
- 4 cups (1L) beef stock
- 1 bouquet garni
- ¼ teaspoon cayenne pepper
- Salt and black pepper, to taste
Optional Extras
- 4 ounces (115g) kidney beans, drained
- ¼ cup (60ml) Madeira wine
- Chopped fresh parsley, for garnish
Equipment
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Mixing bowls
- Large pot with lid
- Wooden spoon
- Vegetable peeler
Method
- Cut the beef and lamb into 1-inch (2 ½-centimeter) pieces, then coat them with 1 tablespoon of the flour.
- Melt the butter in a large pot over medium heat.
- Brown the meat for 5 to 6 minutes, working in batches if necessary.
- Add the onion, carrot and parsnip, then cook for 5 minutes.
- Sprinkle in the remaining flour and cook for 1 minute, stirring continuously.
- Gradually pour in the beef stock while stirring.
- Add the bouquet garni and cayenne pepper, then season lightly with salt and black pepper.
- Partially cover the pot and simmer gently for 1 ½ to 2 hours, or until the meat is tender.
- Add kidney beans, if using, and simmer for 15 minutes.
- Remove the bouquet garni, then stir in the Madeira if using.
- Taste and adjust the seasoning, then garnish with parsley and serve hot.
Notes
- Mutton may need an additional 30 minutes of cooking.
- Add a little more stock if the soup becomes too thick.
- You can use sherry instead of the Madeira.
- The soup can be prepared entirely with beef.