One of our favourite winter warmer soups - Beef and Barley Soup. Quick, easy to prepare and perfect as a hearty meal - it's so delicious, your family will be asking for more.
INGREDIENTS
- 2 tablespoons olive oil
- 600g Beef Blade Roast, fat trimmed off and cut into 3cm chunky pieces
- 1 large brown onion, halved
- 2 large potatoes, chopped
- 2 carrots, chopped
- 2 thyme sprigs
- 1 bay leaf
- 3 garlic cloves, crushed
- 1.25L Beef stock
- 3 cups (750ml) water
- 1 cup (150g) pearl barley, rinsed
- 1/2 cup frozen peas
METHOD
- Heat oil in a large saucepan over medium-high heat. Add beef and cook for 5 mins or until browned all over. Remove beef to a plate.
- Add onion, thyme, potato, carrot, bay leaf and garlic. Cook for 3 mins or until onion is starting to brown, stirring frequently.
- Add stock and water. Bring to the boil. Return beef to pan. Reduce heat to medium-low and simmer, covered, for 1 hour or until beef is just tender.
- Add barley and return to a simmer.
- Simmer, uncovered, for 30-40 mins or until barley is tender.
- Season with salt and pepper.
- Stir in peas and cook for a further five minutes until peas are warmed through.