Step 1
Heat the oil in a large pot and brown the beef in two batches, about five minutes a batch. Lift it out.

Hearty winter soup with stewing beef, carrots, potatoes, tomatoes and soup mix, simmered until the beef is tender. Serves 6.
Cook along
Check ingredients as you gather them, then work through 5 calm, clearly numbered steps.
Tap each item as it reaches your counter.
5 steps · about 125 minutes total
Step 1
Heat the oil in a large pot and brown the beef in two batches, about five minutes a batch. Lift it out.
Step 2
Fry the onion, carrots and celery in the same pot for five minutes.
Step 3
Return the beef. Add the tomatoes, stock, soup mix and bay leaf, bring to the boil, then cover and simmer gently for 60 minutes.
Step 4
Add the potatoes and salt and simmer for another 30 minutes, until the beef is tender and the soup mix is soft. Add a little water if it gets too thick.
Step 5
Season with pepper, remove the bay leaf and serve with parsley and bread.
Before you serve
Small details for confident timing, useful swaps, and safer leftovers.
Cut the beef small so it becomes tender in the time.
Soup mix thickens the soup as it cooks; stir now and then so it does not stick.
Cool leftovers quickly, cover and refrigerate them within two hours, and eat them within three days.
It freezes well for up to three months.
A big pot of beef and vegetable soup with soup mix is a South African winter standby: cheap stewing beef, everyday vegetables and a handful of barley and lentils that make it a meal.