* Ingredients
°Vegetable Oil
°1 cup shallots, finely chopped
°1 C carrot clip into cubes
° 2 celery stalks cut into small cubes
° 4 garlic lobes
°1.8 liters of beef broth
° 1 Box of sliced tomatoes 796 ml
° 3 potatoes, peel & cut to cubes
° 1⁄4 c parsley, coarse cutting
°1 C. Dried thyme tea
° 2 Laurel Leaves
° 2 c Florette 100% Vituccini Turnip
°1 C frozen beans
°250g fondue beef
°1 cup corn kernels
°1 cup frozen peas
°Salt and pepper
* Methods
Heat the oil in a large saucepan.
Cook the leeks, carrots and celery, stir regularly for 4-5 minutes.
Adding garlic and cook for 1 mn.
Add stock, tomatoes, potatoes, parsley, thyme and bay leaves. Salt and pepper.
Bring even boiling.
Reduce the heat and simmer for 15 million.
Add fetuccine, beans and beef.
Mature for 7 minutes.
Add corn and peas and adjust the season.
Enjoy !
