Beef and barley soup
3
Points®
Total time: 7 hr 50 min • Prep: 20 min • Cook: 7 hr 30 min • Serves: 6 • Difficulty: Easy
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.
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