Beef-cheek minestrone

Name: Beef-cheek minestrone
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Cuisine: Italian, Mediterranean, European
Ingredients: 2 tablespoons olive oil; 500g beef cheeks (see note), trimmed, chopped into 2cm pieces; 2 carrots,; 1 onion, finely chopped; 1/3 cup (95g) tomato paste; 1/2 cup (125ml) red wine; 400g can chopped tomatoes; 1L (4 cups) beef stock; 125g risoni pasta (orzo); 100g baby spinach leaves; Parmesan, pesto and grissini to serve; 2 celery stalks; 2 and garlic cloves, finely chopped

3 steps

Prep:10minCook:3h

Bleak winter days are the perfect time to be in the kitchen creating something hearty, like this beef-cheek minestrone.

Updated at: Thu, 17 Aug 2023 14:18:24 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories323.2 kcal (16%)

Total Fat14 g (20%)

Carbs25.9 g (10%)

Sugars8.1 g (9%)

Protein21.8 g (44%)

Sodium525.4 mg (26%)

Fiber4.6 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 tablespoonsolive oil

500gbeef cheeks

trimmed, chopped into 2 c m pieces

2carrots

1onion

finely chopped

⅓ cuptomato paste

½ cupred wine

400gcan chopped tomatoes

1lbeef stock

125grisoni pasta

100gbaby spinach leaves

Instructions

Step 1

Heat oil in a pan over medium-high heat. Season beef, then cook, in batches, for 3-4 minutes, turning, until browned. Set aside.

Step 2

Add carrot, celery, garlic and onion to pan and cook, stirring, for 3-4 minutes or until vegetables soften. Return beef to pan with tomato paste and cook, stirring, for 1 minute. Add wine, tomato and stock, season, then bring to a simmer. Reduce heat to low and partially cover. Cook for 2 hours or until beef is tender. Add risoni and cook for a further 10 minutes until al dente. Stir in spinach until wilted.

Step 3

Divide soup among bowls and serve with parmesan shavings, pesto and grissini.

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