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Barley and beef soup

7
Total Time
1 hr 55 min
Prep
25 min
Cook
1 hr 30 min
Serves
6
Difficulty
Moderate
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.

Ingredients

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

Instructions

  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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