Name: Chunky beef and vegie soup
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Yield: 6
Ingredients: 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

Chunky beef and vegie soup

Serves 6

Prep

15M

Cook

1H 45M

Total

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Ingredients

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

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.

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

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Ingredients

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