Tie the beef chunk and season with salt, refrigerate overnight

Make a bouquet of thyme,rosemary and bay leaves. Heat the pan with vegetables

Fry the beef chunk until brown and set aside. Fry the celery,onions and garlic

Add flour,worcestershire sauce and wine vinegar. Add the chilli flakes and pepper

Add the bouquet, beef chunks to the pot and pop the pot to the microwave and cook it at 150 decree

Add the vegetables. Cook until the beef is soft cool down and refrigerate overnight.

Heat the soup and take the vegetables out add the sliced chunks into the soup.