Recipe

Chunky beef and vegie soup

May 27, 2013 2:00pm
  • 15 mins preparation
  • 1 hr 45 mins cooking
  • Serves 6
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Ingredients

Chunky beef and vegie soup
  • 1 tablespoon vegetable or olive oil
  • 550 gram beef casserole steak, cut into 2 cm pieces
  • 1 large brown onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 medium carrots, cut into 1 cm pieces
  • 2 medium swede, cut into 1 cm pieces
  • 1 medium parsnip, cut into 1 cm pieces
  • 2 celery sticks, finely chopped
  • 1 tablespoon ground cumin
  • 2.5 litre (10 cups) chicken stock
  • 1 cup pearl barley, rinsed
  • 1/2 cup chopped flat-leaf parsley

Method

Chunky beef and vegie soup
  • 1
    Heat oil in a large saucepan over moderate heat.Cook and stir beef, in batches, for 1-2 minutes or until seared. Transfer to a heatproof bowl.
  • 2
    Add onion and garlic to pan; cook and stir tor 2 minutes. Add vegies; cook and stir for 5 minutes. Add cumin and beef. Cook and stir for 1 minute or until fragrant.
  • 3
    Stir in stock, 3 cups water and barley. Bring to the boil. Reduce heat; simmer, partially covered, for 1 hour 30 minutes or until beef is tender. Stir in parsley. Season with salt and pepper. Serve.

Notes

Chill soup overnight to thicken; bring to the boil and stir in a little more stock or water if necessary.

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