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HEARTY BEEF SOUP

This is a real crowd pleaser and filling to boot. One of the most satisfying soups I know.

TO SERVE SIX

1 tbsp olive oil

100g/3¹/₂oz pancetta cut into 1cm/1/2 inch cubes

300g/11oz chuck steak cut into 1cm/1/2 inch sticks

2 tbsp plain flour seasoned with salt and pepper

1 handful of dried porcini mushrooms (ceps)

soaked in boiling water for 20 minutes

1 onion peeled and chopped

2 red peppers cored, seeded and cut into 1cm/1/2 inch strips

2 ribs of celery cleaned, trimmed and chopped

3 cloves of garlic peeled and chopped

1 tsp finely chopped fresh thyme leaves ¹/₂ tsp harissa

300ml/10fl oz tomato passata

600ml/1 pint water

2 handfuls of Puy lentils sea salt

Heat the oil in a large pan with a lid. Drop in the pancetta and fry until it browns and the fat starts to run out. Remove from the pan and set aside. Meanwhile, dust the beef cubes with the flour and add them to the pan. Fry on all sides until browned, then remove from the pan and set aside with the pancetta.

Chop the porcini, reserving the soaking liquid as it is very flavourful, and add to the pan with the onion, red peppers and celery. Fry the vegetables gently until they are all soft—about 45 minutes. Keep an eye on them and give them a stir every now and again. Once the vegetables are really luscious, stir in the garlic, thyme and harissa and cook through for another couple of minutes.

Stir in the meat and the liquid from the mushrooms and, using a wooden spoon, scrape up anything that is stuck to the bottom of the pan into a sauce. Pour in the passata, water and lentils, stir through and season with a little salt. Bring to a gentle boil, cover with the lid and simmer for 2 hours, stirring every now and then. Add a little water if it starts to become dry.

Season to taste and serve with warm crusty rolls and plenty of butter.