Hearty Beef Soup

1. Dice steak into 1cm cubes and season with salt and pepper. Cut potatoes into small 1cm pieces. Finely dice carrot and onion.
2. Heat 1 teaspoon oil in a large saucepan on medium-high. Brown half of the steak then transfer to a plate. Repeat with remaining steak.
3. Add remaining 2 teaspoons oil to empty saucepan and sauté carrot and onion until tender (5 minutes). Stir in paprika; cook for 30 seconds. Add steak and potatoes, then stir in Barker's Delicious Hearty Casserole Meal Sauce. Rinse out the jar with a little of the stock, then add to saucepan with remaining stock.
4. Simmer rapidly for 20-25 minutes, until potatoes are tender. Add a little extra stock if soup thickens too much. Season with salt and pepper to taste.
5. Spoon into warmed bowls and serve with a dollop of sour cream. Garnish with chives or parsley, if using.

Tips

1. This soup can be made in the slow cooker instead. Follow steps 1-3, then transfer to slow cooker on low for 4-6 hours. Use a slow-cooking cut of beef such as beef chuck steak.
2. Fresh crusty bread makes a great accompaniment to this meal!