Barley and beef soup
Beef chuck steak, raw
480 g, (Buy 600g), trimmed, cut into 1cm pieces
1 medium, finely chopped
2 stick(s), halved lengthways, sliced
2 clove(s), crushed
Salt-reduced liquid beef stock
6 cup(s), (1.5L)
¾ cup(s), (150g)
400 g, cut into 3cm pieces
350 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.