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Recipe Category: Soups

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
Preparation Time: 30 minutes
Cooking time: 3 hours
  • 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

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.

Recipe Type: Soup

Author: Naomi Crisante
Date Created: 06/06/2016

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