Take one trusty pan and your favourite winter ingredients to create these simple and delicious dinners the whole family will love
SERVES 6 PREP 15 minutes + 2 hours to soak COOK 2 hours COST $3.15 a serve
⅔ cup dried black-eyed beans
2 tablespoons vegetable or olive oil
600g casserole beef steak,
cut into 2cm pieces
1 onion, finely chopped
2 cloves garlic, crushed
1 swede, cut into 1cm pieces
1 parsnip, cut into 2cm pieces
2 carrots, thickly sliced
½ cup tomato paste
2 large beef stock cubes
2 dried bay leaves
3 celery sticks, finely chopped
100g green beans, cut into
⅓ cup chopped flat-leaf parsley
1 Place black-eyed beans in a bowl. Cover with water; stand beans for 2 hours or overnight.
2 Heat oil in a large heavy-based saucepan over moderately high heat. Cook and turn beef, in batches, for 4 minutes or until browned all over. Transfer to a heatproof plate.
3 Add onion to pan; cook and stir for 2 minutes or until soft. Add garlic; cook and stir for 30 seconds or until fragrant. Add swede, parsnip and carrot; cook and stir for 5 minutes or until browned. Add 1.5 litres (6 cups) water, the tomato paste, crumbled stock cubes, black-eyed beans and bay leaves. Bring to the boil. Reduce heat; simmer, covered, for 1½ hours.
4 Stir celery and green beans into soup; simmer, uncovered, for 5 minutes or until the beans are just tender. Remove from heat. Serve sprinkled with parsley.