Name: Hearty beef, vegetable and barley soup
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 kilogram beef chuck steak, trimmed, cubed; 200 gram button mushrooms, quartered; 2 onions, roughly chopped; 3 celery stalks, trimmed, chopped; 1 carrot, chopped; 2 clove garlic, crushed; 2 dried porcini mushrooms, chopped; 1 litre campbell’s real beef stock; 1 litre water; 3/4 cup pearl barley; 2 sprigs thyme; 1 bay leaf; parsley, crusty bread to serve

Hearty beef, vegetable and barley soup

This hearty beef, vegetable and barley soup is a true winter classic. Chunky and packed with vegetables, this nourishing soup is best served with plenty of crusty bread slathered in butter

Serves 4

Prep

15M

Cook

1H 45M

Total

Ingredients

1 tablespoon olive oil

1 kilogram beef chuck steak, trimmed, cubed

200 gram button mushrooms, quartered

2 onions, roughly chopped

3 celery stalks, trimmed, chopped

1 carrot, chopped

2 clove garlic, crushed

2 dried porcini mushrooms, chopped

1 litre campbell’s real beef stock

1 litre water

3/4 cup pearl barley

2 sprigs thyme

1 bay leaf

parsley, crusty bread to serve

Method

1.In a large heavy-based saucepan, heat oil on high. Brown beef for 3-4 minutes, then remove from pan.

2.Sauté mushrooms, onions, celery, carrot, garlic and dried porcini for 3-4 minutes until onion softens.

3.Return beef to pan with stock, water, barley, thyme and bay leaf. Bring to the boil, then simmer, partially covered, for 90 minutes, stirring occasionally until beef is tender. Season to taste.

4.Remove bay leaf. Serve soup sprinkled with parsley and accompanied with hot, crusty bread.

Jennene Plummer