Beef and Barley Soup
You could use a cheaper cut of meat for this soup, however you will need to cook it in the soup for at least 2 hours to get tender. You could start the night before by browning the meat, adding stock and simmering for 1 hour. The next day fry veggies add to the meat with barley and additional water. Cook for another hour.
Ingredients
- 2 tablespoons vegetable oil
- 500 g sirloin steak [trimmed and cut into 2cm chunks]
- 3 carrot [peeled and sliced]
- 2 celery rib [trimmed and sliced]
- 3 parsnip [peeled and sliced]
- 1 onion [medium onion chopped]
- 500 ml beef stock
- 20 g dried thyme
- 1 cup barley
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Start cooking the Barley according to packaging instructions.
- Meanwhile. Heat oil in a large pot over high heat. Add beef and brown for 1 minute on all sides. Remove to a bowl with a slotted spoon.
- Reduce heat under pot to medium. Add carrots, celery, parsnips and onion. Cook, stirring, 5 minutes. Add this mixture to the barley pot. Add stock and dried thyme. Increase heat to high and bring to a boil.
- Then reduce heat to medium and cook for 15 minutes or till barley and vegetables are tender. Stir in beef and any accumulated juices, salt and pepper. Cook 2 minutes and serve.
Tried this recipe?Let us know how it was!
