ROAST BEEFAND-MUSHROOM STROGANOFF SOUP

“Shredded chunks of roast chuck turn this classic into a hearty and whole meal. Marmite adds an extra dose of meaty, malty flavour.”

Serves 6

EASY

GREAT VALUE Preparation: 15 minutes Cooking: 2 hours

extra virgin olive oil 1⁄3 cup Woolworths bone-in chuck 800 g sea salt and freshly ground black pepper, to taste beef stock 1 litre brown mushrooms 400 g, sliced shallots 100 g, quartered garlic 2 cloves, thinly sliced thyme 1 sprig

Marmite 2T cream 1 cup

Italian parsley 10 g, roughly chopped

1 Preheat the oven to 200°C. Heat a pan and add half the olive oil. Sear the chuck until well caramelised on all sides. Season with salt and pepper. 2 Place the chuck in a large ovenproof dish and pour over 2 cups stock and 2 cups water. Cover with foil and roast for 2 hours. 3 Heat a saucepan and add the remaining olive oil. Fry the mushrooms and shallots until caramelised. Add the garlic and thyme and season. Stir in the Marmite and remaining stock. Add the cream, reserving a bit to swirl into the soup for serving. 4 Once the chuck is tender and tears apart easily, shred and add to the soup with any pan juices. Simmer for 10 minutes. Serve hot with a swirl of cream, sprinkled with parsley.

CARB-CONSCIOUS

WINE: Woolworths Catherine Marshall Pinot Noir