Barley and beef soup
- Total Time
In winter there’s simply nothing better than a rustic hearty, soup and this barley and beef one definitely doesn’t disappoint. Cooked with silverbeet, celery and pumpkin, there is amazing texture and flavour to make every mouthful exciting.
olive oil1 tbs
trimmed beef chuck steak480 g, (Buy 600g), trimmed, cut into 1cm pieces
brown onion1 medium, finely chopped
Celery2 individual, halved lengthways, sliced
garlic2 clove(s), crushed
Beef stock, liquid, salt-reduced6 cup(s), (1.5L)
pearl barley¾ cup(s), (150g)
Pumpkin, butternut, raw400 g, cut into 3cm pieces
Silverbeet350 g, leaves, chopped
- Heat half the oil in a large saucepan over high heat. Cook half the beef for 2-3 minutes, stirring occasionally, until browned. Repeat with remaining beef. Set aside. Reduce heat to medium and heat remaining oil. Cook onion and celery, stirring, for 5 minutes or until softened. Stir in garlic and cook for 30 seconds.
- Return beef to pan with stock, 2 cups (500ml) water and barley. Cover and bring to a simmer. Simmer, partially covered, for 1 hour or until meat and barley are very tender.
- Add pumpkin to pan. Return to a simmer and cook for 10 minutes or until pumpkin is tender. Wash silverbeet and shake off excess water. Coarsely chop, then stir into soup. Cook for 3 minutes or until wilted. Season. Serve.