Name: Beef and barley soup
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6
Ingredients: 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

Beef and barley soup

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Serves 6

Prep

20M

Cook

1H 30M

Total

1H 50M

Ingredients

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

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.

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

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