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Chop as fine as you can be bothered — the finer, the sweeter they melt. Cut into generous bite-sized cubes, trimming any hard sinew but leaving the fat and marbling: that's the flavour. Peel and cut , and into rough two-bite chunks. Core and slice . Halve . Crush and peel .
Don't cut the beef small; bigger cubes stay juicy and give the soup body.
- Brown onions
- Beef chuck
- Waxy potatoes
- Carrots
- Parsnips
- Green peppers
- Tomatoes
- Garlic
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