Recipe

Beef and barley soup

Jan 30, 2013 1:00pm
  • 20 mins preparation
  • 1 hr 30 mins cooking
  • Serves 6
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Ingredients

Beef and barley soup
  • 1 tablespoon vegetable or olive oil
  • 800 gram gravy beef, cut into 2cm pieces
  • 1 brown onion, finely chopped
  • 2 clove garlic, crushed
  • 1 large swede, peeled, cut into 2cm chunks
  • 2 carrots, peeled, thickly sliced
  • 1 400g can diced tomatoes
  • 1 700g bottle passata (italian tomato cooking sauce)
  • 2 large beef stock cubes
  • 3 cup boiling water
  • 1/2 cup pearl barley
  • 2 celery sticks, thickly sliced
  • 1/3 cup chopped flatleaf parsley

Method

Beef and barley soup
  • 1
    Heat oil in a large heavy-based saucepan over moderate heat. Cook beef, stirring, in batches, 2 minutes each batch, or until browned. Transfer to a heatproof plate.
  • 2
    Add onion to pan; cook, stirring, 2 minutes, or until soft. Add garlic; cook, stirring, 30 seconds, or until fragrant. Return beef to pan. Add swede and carrot; cook, stirring, 2 minutes, or until heated.
  • 3
    Stir in tomatoes, passata, crumbled stock cubes and boiling water until combined. Bring to the boil. Reduce heat to low; simmer, covered, 20 minutes.
  • 4
    Stir in barley and celery; simmer, covered, 1 hour, or until beef and barley are tender. Season.
  • 5
    Ladle soup into serving bowls. Serve topped with parsley.

Notes

Soup will thicken on standing. For a thinner consistency, stir in 1/2 cup stock.

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