Beef Family friendly Main Italian

Beef-cheek minestrone

Name: Beef-cheek minestrone
Prep time: 10 min
Cook time: 160 min
Total time: 170 min
Yield: 6
Cuisine: /italian
Ingredients: 2 tablespoons olive oil; 500g beef cheeks (see note), trimmed, chopped into 2cm pieces; 2 each carrots, celery stalks and garlic cloves, finely chopped; 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

1 rating

10m

2h 40m

Jump to recipe

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

2 tablespoons olive oil
500g beef cheeks (see note), trimmed, chopped into 2cm pieces
2 each carrots, celery stalks and garlic cloves, finely chopped
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

Method

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.
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.
3.

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