Ingredients

• 1 pound/500g grass fed organic beef steak
• 2 Quarts/2 litres filtered water
• 1 bay leaf
• 6 peppercorns
• 1 large carrot, chopped coarsely
• 1 celery stalk, chopped coarsely
• 1 tablespoon olive oil
• 1 medium brown onion, sliced thickly
• 1 medium capsicum, sliced thickly
• 2 garlic cloves, crushed
• 2 red chillies, chopped finely
• 1 teaspoon ground cumin
• 1 medium can crushed tomatoes
• Third cup fresh oregano leaves or half tablespoon dried leaves
• 1 trimmed corn cob

Preparation

1. Place beef in a pot with the water, bay leaf, peppercorns, carrot and celery
2. Bring to the boil. Reduce heat and simmer uncovered until the beef is tender, approx. 30 minutes
3. Take beef out and shred coarsely
4. Drain the stock left from where the beef was, leaving out the solids
5. Heat oil in a fry pan and cook the onion, capsicums, garlic, chilli and cumin
6. Stir until vegetables soften
7. Combine with cooked beef, tinned tomatoes, corn and strained stock
8. Sprinkle oregano over the top of the soup before serving

Serves 4