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Fried Chicken


Braised Beef Rib & Vegetable Soup

Winter warmer! The hearty warmth of a thick beef broth with braised beef short ribs and vegetables warms you up in these crisp winter days.


  • 1 kg beef - with or without bone cuts are fine

  • 3-4 tbsps olive oil

  • 2 carrots - peeled & diced

  • 3 celery sticks - washed and diced or sliced

  • 2 small brown or white onions- finely chopped

  • 2–3 bay leaves

  • 2 tspn Aroma Greek herbs

  • 1.5 litres of Beef/ vegetable broth or water

  • *Optional - 3 medium potatoes, peeled and cut in cubes

  • *Optional - We used cooked white rice in this meal

  • **Optional - Lemon juice for serving


  1. Prepare washed beef into chunks - approx. 5cms.

  2. In a large pot, heat 2 tspns olive oil & braise the beef pieces until it has a lovely brown colour.

  3. Add the diced onions, carrots & celery and sauté until they are soft . *If your pot isn't so big that it allows easy sautéing of the veggies, remove the beef, sauté the veggies, then add back the beef.

  4. Add Aroma Greek Herbs and the bay leaves, then stir through.

  5. Pour in the stock or water - enough to cover the ingredients.

  6. *IF you wanted potatoes in your soup - you add them in this step with the broth/water.

  7. Put the lid on the pot and once you can see the start of a simmer, turn the heat down and let the beef soup simmer for approx. 1-1.5 hours.

  8. Serve with a touch of lemon juice if preferred


9. ***If you cooked the soup without potatoes, you serve the soup over half a cup of cooked rice in each bowl.

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