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Photo of Beef and barley soup by WW

Beef and barley soup

6
Points®
Total Time
7 hr 50 min
Prep
20 min
Cook
7 hr 30 min
Serves
6
Difficulty
Moderate
Slow-cooking creates a whole new variety of flavour with these simple rustic ingredients. Fibre rich barley is a great addition as it adds a creamy and fluffy texture.

Ingredients

Olive oil

1 tbs

Beef chuck steak, raw

400 g, (Buy 500g), fat trimmed, cut into 1cm pieces

Leek

2 whole, thinly sliced

Beef stock

1000 ml, (4 cups)

Carrot(s)

2 medium, cut into 1.5cm pieces

Parsnip

2 small, cut into 1.5cm pieces

Turnip

1 medium, cut into 1.5cm pieces

Celery

2 stick(s), thinly sliced

Pearl barley

½ cup(s), (100g)

Butternut pumpkin

300 g, cut into 2cm pieces

Silverbeet

300 g, chopped

Instructions

  1. Heat oil in a large saucepan pan over medium-high heat. Cook beef, in 2 batches, stirring occasionally, for 3–4 minutes or until lightly browned. Transfer to a 4.5 litre (18-cup) slow cooker.
  2. Cook leek in same pan over medium heat, stirring, for 3–4 minutes or until softened. Add stock and bring to the boil. Transfer to slow cooker. Add carrot, parsnip, turnip, celery, barley and 3 cups (750ml) water.
  3. Cook, covered, on low for 5 hours (or high for 2½ hours). Add pumpkin and cook, covered, on low for 2 hours (or high for 1 hour). Add silverbeet and cook, covered, on high for 15 minutes or until silverbeet has wilted. Serve.

Notes

TIPS: Suitable to freeze for up to 3 months.You can use chuck steak instead of gravy beef. ON THE STOVETOP: If you don’t have a slow cooker, cook soup in a large covered saucepan over low heat for 1 1/2 hours or until beef is tender. Add pumpkin for the last 30 minutes of cooking, and silverbeet for last 10 minutes.

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