Tom Nelson’s Spicy Beef Soup

Preparation info

  • Serves


    • Difficulty


Appears in

A Taste of Scotland’s Islands

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

  • About

This is one of Tom’s favourite recipes using his excellent Highland beef. It is more thin stew than soup. He likes to use stewing or shin beef diced.


  • 1 onion, peeled and chopped
  • 2 fat carrots, peeled and chopped
  • 2 red peppers, trimmed and chopped


Sauté the first four ingredients in a little oil in a large heavy saucepan (or casserole dish with lid), then add the garlic, ginger and chilli and continue to sauté gently for a minute. Remove with a slotted spoon and add the beef, in batches, using a little more oil. Season with salt and pepper. Brown the meat then remove it with a slotted spoon. Add the curry paste to the pan (and a dash mor