This recipe is a personal variation of my mom’s “potae soup”. (I will discuss it in more detail another day.) This one is perfect for busy people in winter because it can be left to cook in a slow cooker during the day or overnight. I love eating stews and soups in winter. Somehow, it feels so uplifting, as if someone has given me a big hug in a freezing cold winter day, such as today.
INGREDIENTS (Serves: 4 people as main course)
- 4 sticks of celery
- 4 carrots
- 1 onion
- 2 garlic
- 900g beef for stewing such as skirt, cut into chunks or already diced
- 2 bay leaves
- ½ pack of thyme
- 2 litres of water
- 2 cube of vegetables or beef stock
- ½ head of cabbage
- 1 pak choi
- 100g of spinach
- ½ pack of parsley
- 1 tbsp of olive oil
- Chop onion into chunks.
- Finely chop celery sticks.
- Chop carrots into chunks.
- Crush garlic and roughly chop.
- Slice cabbage head, then wash in water.
- Chop pak choi into chunks.
- Fry the onion and celery in 1 tbsp of oil oil over low heat until they are soft, approx. 5 minutes.
- Add carrots, cabbages, pak choi, bay leaves and thyme into the mixture. Fry for 2 minutes.
- Tip the mixture into the slow cooker.
- Melt the stock cubes in 500ml of boiling water. Then add the stock water to the slow cooker.
- Fry the beef in remaining oil until brown. Then add to the slow cooker.
- Cook the mixture in slow cooker for 8-10 hours on low setting, or 4 hours on high setting.
- Add spinach and parsley. Then ready to serve.