Ingredients

Method

• 1⁄3 cup extra virgin olive oil
• 800 g Woolworths bone-in chuck
• sea salt and freshly ground black pepper, to taste
• 1 litre beef stock
• 400 g brown mushrooms, sliced
• 100 g shallots, quartered
• 2 garlic cloves, thinly sliced
• 1 thyme sprig
• 2 T Marmite
• 1 cup cream
• 10 g Italian parsley, roughly chopped

Method

Ingredients

1. Preheat the oven to 200°C. Heat a pan and add half the olive oil. Sear the chuck until well caramelised on all sides. Season with salt and pepper.

2. Place the chuck in a large ovenproof dish and pour over 2 cups stock and 2 cups water. Cover with foil and roast for 2 hours.

3. Heat a saucepan and add the remaining olive oil. Fry the mushrooms and shallots until caramelised. Add the garlic and thyme and season. Stir in the Marmite and remaining stock. Add the cream, reserving a bit to swirl into the soup for serving.

4. Once the chuck is tender and tears apart easily, shred and add to the soup with any pan juices. Simmer for 10 minutes. Serve hot with a swirl of cream, sprinkled with parsley.

Cook's note: “Shredded chunks of roast chuck turn this classic into a hearty and whole meal. Marmite adds an extra dose of meaty, malty flavour.”

Find more soup recipes here.

Photograph: Toby Murphy