1.2kg beef chuck steak, trimmed, cut into 4cm pieces
¼ cup olive oil
2 medium onions, finely chopped
2 carrots (140g each), peeled, cut into 1cm pieces
2 cloves garlic, crushed
63g sachet Continental Beef Stew Recipe Base
1 ½ litres (6 cups) beef stock
400g can diced tomatoes
1kg brushed potatoes, peeled, cut into 3cm pieces
Toasted bread, to serve
½ cup finely chopped fresh parsley
2 teaspoons finely grated lemon rind
Toss beef with 2 tablespoons of the oil in a large bowl. Season with salt and pepper.
Heat an oiled stockpot over a high heat. Add beef in three batches. Cook, stirring occasionally, for about 2 to 3 minutes, or until browned. Remove.
Heat remaining oil in same stockpot over a medium heat. Add onions, carrots and garlic. Cook, stirring occasionally, for 5 minutes.
Meanwhile, dissolve recipe base in 1 litre (4 cups) boiling water in a heatproof jug.
Pour into stockpot with beef stock and tomatoes. Return beef. Stir to combine. Bring to boil. Cover with lid. Simmer, stirring occasionally, for 1 hour.
Add potatoes. Return to boil. Simmer, covered, stirring occasionally for a further 1 hour and 15 minutes, or until beef is tender. Remove from heat. (Makes 16 cups.)
To make gremolata, combine parsley and rind in a small bowl. Season with salt and pepper.
Divide soups among bowls. Sprinkle with gremolata. Serve with toasted bread.