Chunky Beef and Vegetable Soup

Serving size: Serves 6

Cooking time: More than 2 hours

Course: Main

2 tablespoons olive oil
600g gravy beef, trimmed, cut into 2cm pieces
1 medium brown onion (150g), chopped coarsely
1 clove garlic, crushed
1.5 litres (6 cups) water
1 cup (250ml) beef stock
400g can diced tomatoes
2 trimmed celery stalks (200g), cut into 1cm pieces
1 medium carrot (120g), cut into 1cm pieces
2 small potatoes (240g), cut into 1cm pieces
310g can corn kernels, rinsed, drained
½ cup (60g) frozen peas

Heat half of the oil in large saucepan; cook beef, in batches, until browned.
Heat remaining oil in same pan; cook onion and garlic, stirring, until onion softens. Return beef to pan with the water, stock and undrained tomatoes; bring to the boil. Reduce heat; simmer, covered, 1½ hours.
Add celery, carrot and potato to soup; simmer, uncovered, about 20 minutes or until vegetables are tender.
Add corn and peas to soup; stir over heat until peas are tender.