Published Thursday, 22 October, 2009 by benson james
Fry beef and onion in an little olive oil until brown, add the tablespoon of flour and mix well
Add all the other ingredients and simmer for at least one hour.
If at any time the soup becomes too thick add more water and one more stock cube each time. serve with crusty bread and cooked rice at bottom for a more filling meal
this will keep for three days in the fridge or freezes very well
There is nothing like a stew to warm you up on a cold winters day
Delicious and nutritious !
Perfect winter warmer
Also known as chowder or cullen skink if you're scottish!
yummy and great for winter!