Gravy beef soup with vegetables


Now that Winter is fast approaching, hot, hearty soups are on most dinner menus.  This is a soup I often make and it really tasty and filling.  I have written two methods - one for pressure cookers which will cook this soup in half an hour and also for slow cookers, so you can easily prepare it in the morning and come home to a delicious dinner.  The recipe below could easily feed 10 or more people and can easily be halved so you can adjust it depending on the number in your household (and slow cooker/pressure cooker pot!). 
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Serves 6-8 people

Ingredients
- 1 chopped onion
- 900g gravy beef cut into cubes
- 2 tbs tomato paste
- 2 tbs vegetable stock concentrate or 2 tbs of vegetable stock powder
- 2 stars aniseed
- 2 cans of tomato soup
- 5 + 3 cups of water
- 2 tbs oil
- 4 carrots chopped into cubes
- 4 potatoes chopped into cubes
- 4 sticks of celery chopped into cubes

Pressure Cooker Method
- Heat the pressure cooker with oil and sauté the onions for about 2 minutes
- Add in the gravy beef and brown it for about 2-3 minutes
- Add in the tomato paste, stock, star aniseed and 5 cups water.
Note: I put all my vegetables in the steaming basket that comes with my pressure cooker at this step. That way, it will steam my vegetables at the same time as it cooks the gravy beef
- When the pressure is reached, turn the heat down to low and cook for 15 minutes then let the pressure go down and allow the soup continue to cook
- Remove the lid and turn the heat to high then pour the cooked vegetables into the soup
- Add the other 3 cups of water and two cans of the tomato soup, bring it to the boil and serve hot.

Slow Cooker Method
Note: depending on the size of your slow cooker, you may want to half the recipe which will work fine.
- Sauté the onions in the oil for about 2 minutes on the stove
- Add in the gravy beef and brown it for about 2-3 minutes
- Add in the tomato paste, stock, star aniseed, vegetables and 5 cups water
- Put the pot into your slow cooker and cook for at least 8 hours
- Right before serving, take the pot back to the stove and add the other 3 cups of water plus two cans of the tomato soup, bring it to the boil and serve hot.

Serve with fresh bread, garlic bread or rice... and enjoy!