06/06/2016
Winter Beef and Barley Soup
This is a hearty, big batch soup that is worth making in one hit and freezing half of it for later.
Serves:
12
Prep Time: 30 minutes
Cooking Time: 3 hours
Ingredients
- 1.5 kg chuck braising steak or gravy beef
- sea salt and freshly ground black pepper
- flour, for coating
- olive oil
- 3 litres beef stock
- 3 large onions, chopped
- 4 stalks celery, chopped
- 6 cloves garlic, crushed
- 5 large carrots, peeled and grated
- 3 large potatoes, peeled and grated
- 1 1/2 cups barley, rinsed
- continental parsley, for garnish
Method
Season beef with salt and pepper and coat in flour. Heat 2 tablespoons of oil in a large stock pot and brown beef in two batches, removing all the beef and juices and adding extra oil if needed, before browning the second batch and removing. Heat another 2 tablespoons of oil and sauté onions, celery and garlic until softened. Add stock, beef and juices, bring to a boil, then simmer covered for 2 hours until beef is very tender. Remove beef, chop finely and return to soup. Add grated carrot, potato and barley and simmer for a further one hour. Season to taste and serve garnished with parsley and with crusty bread.
Tips
New Recipes
Greek Custard Rolls (Galactobureko Rolls)
These beautiful little pastry rolls with a semolina custard filling are drenched in a sweet sticky honey syrup that is…
Smoked Paprika Chicken with Apple Mint Salad
This is so much more than a chicken salad, particularly if you cook and carve the chicken and serve the…
Baked Sausage, Ricotta and Basil Penne
A tasty pasta bake that can be cooked in a flash.
You may also like
- Desserts ·
Greek Custard Rolls (Galactobureko Rolls)
These beautiful little pastry rolls with a semolina custard filling are drenched in a sweet sticky honey syrup that is so loved by the Greeks. This recipe was handed down to me by my girlfriend Kelly, so in our house,…
- Main Courses ·
Smoked Paprika Chicken with Apple Mint Salad
This is so much more than a chicken salad, particularly if you cook and carve the chicken and serve the warm slices on top of the fresh salad mix.
- Main Courses ·
Baked Sausage, Ricotta and Basil Penne
A tasty pasta bake that can be cooked in a flash.
Marinara Mornay
Seafood marinara mix in a creamy bechamel is a luscious dish as an entree or main.
- Main Courses ·
Chicken and Fennel Paella Verde
This paella blanca (although I do use a bit of saffron) is a fresh take on this Spanish classic and combines chicken, fennel, zucchini and asparagus with the zing of lemon.
- Main Courses ·
Mexi-Bake
This easy tex-mex flavoured bake makes for a satisfying midweek dinner and also freezes well.
- Sides ·
Charred Zucchini with Dill Lemon Dressing with Toasted Almonds
Charred zucchini ribbons just sing with a lemony dressing imbued with the freshness of dill.
Chargrilled Blue Mackerel with Baba Ganoush Sauce
Blue mackerel is the perfect fish for chargrilling and this creamy style eggplant baba ganoush gives it a middle eastern mood.
- Entrees ·
Greek Island Squid with Ouzo Tomato Salsa
This is a unique way to cook squid rings by frying them first before tossing in an ouzo spiked tomato salsa.
- Mains & Accompaniments ·
Heirloom Tomato, Zucchini and Manchego Tart
A divine vegetable tart that is delicious served straight from the oven but also makes great picnic fare.