Pa Gawie’s Stew Soup

With winter and soup season here with us. Warm bowls of comfort food is all you need. My dad always makes this soup and we really love it. Sometimes the soup is so thick that you can eat it with a knife and fork. But this is so comforting and so yummy that you can enjoy it any way you like it. This is my dad’s soup with a bit of me. It freezes great so make enough and keep it in the freezer for a quick week night dinner.

Ingredients

• 1 Onion, chunky chopped
• 4 Celery stalks with leaves, chunky chopped
• 2 Carrots, chunky chopped
• 2 Garlic cloves, chopped
• 2 Shin on the bone, cubed
• 2 tbs Rapeseed Oil
• 1 ¼ c Soup Mix
• 1.5 L Beef stock
• 2 tbs Tomato Puree
• 2 tbs Worcestershire Sauce
• ½ tsp All Spice
• Salt and Black Pepper to Taste

Method

1. Brown the shin in the rapeseed oil in a large pot.
2. Set aside and add all the vegetables and brown them for about 2-3 minutes
3. Add the shin and the bones and the rest of the ingredients. Cook on a slow simmer for 2 ½ hours until everything is cooked through.
4. Enjoy with some rustic bread