Beef and barley soup
Trimmed beef chuck steak
400 g, (Buy 500g), fat trimmed, cut into 1cm pieces
2 whole, thinly sliced
1000 ml, (4 cups)
2 medium, cut into 1.5cm pieces
2 small, cut into 1.5cm pieces
1 medium, cut into 1.5cm pieces
2 individual, thinly sliced
½ cup(s), (100g)
Pumpkin, butternut, raw
300 g, cut into 2cm pieces
300 g, chopped
- 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.
- 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.
- 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.