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 oil
    1 tbs
  • trimmed beef chuck steak
    480 g, (Buy 600g), trimmed, cut into 1cm pieces
  • brown onion
    1 medium, finely chopped
  • Celery
    2 individual, halved lengthways, sliced
  • garlic
    2 clove(s), crushed
  • Beef stock, liquid, salt-reduced
    6 cup(s), (1.5L)
  • pearl barley
    ¾ cup(s), (150g)
  • Pumpkin, butternut, raw
    400 g, cut into 3cm pieces
  • Silverbeet
    350 g, leaves, chopped
  1. 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.
  2. 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.
  3. 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.

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