Ingredients - serves 6
1¼lb (550g) chuck steak, cubed | 5oz yellow split peas | |
Sprinkling of plain flour | ½ small Swede (approx 1lb/450g) |
Peeled and cubed (appox ½inch/12mm cube) |
2 x tablespoons vegetable oil | 2 x medium potatoes (approx 12oz/325g) |
|
1 x 400g tin of beef mulligatawny soup | 3 x medium Parsnips (approx 1lb/450g) |
|
1 x 400g tin of oxtail soup | 2 x large Carrots (approx 10oz/275g) |
|
2 x Beef Oxo cubes | 1 large onion, diced |
Method
- Soak the split peas in water overnight.
- Heat the oil in a heavy bottomed saucepan (In my kitchen, only the pressure cooker pan is big enough).
- Toss the chuck steak in the flour and brown in the saucepan.
- Add the mulligatawny and oxtail soups, and the Oxo cubes to the saucepan and stir well.
- Add all of the remaining ingredients and bring the mixture to the boil.
- Cover saucepan and simmer for approx 2 hours, stirring frequently.
- Alternatively (and more conveniently) after stage 5, transfer to a slow cooker and follow manufacturers instructions. I tend to prepare this in the evening and cook overnight in the slow cooker.
Serve with crusty bread or dumplings. This also freezes extremely well.