Blog

RECIPE: Beef and Barley Soup

The weather has changed and winter is well and truly here!  If you’re after a heartwarming soup to warm you up on the sidelines this weekend or after a wholesome delicious dinner then this classic soup is just for you.  Pop it in the slow cooker and enjoy it this weekend.

Soup Recipes

Beef & Barley Soup

Ingredients:

  • 1 kilo Beef chuck steak cubed
  • Plain flour for dusting
  • small tin of diced tomatoes
  • 1 leek thinly sliced
  • 4 sticks of celery, diced
  • 3 cloves of garlic, crushed
  • 4-5 medium carrots, cut into chunks
  • 3/4 cup of barley, no need to soak this before using it
  • 1 litre beef stock
  • 1 packet french onion soup mix
  • few pinches of mixed herbs

Method:

  1. Chop all you veggies and put aside for later.
  2. Put a 1/3 cup plain flour or less in a snap lock bag with some salt and pepper.  Put the beef in there and lightly coat in flour.
  3. If you have a slow cooker with a saute function then add some olive oil and brown the meat in batches.  If not, brown the meat in a fry pan.  Remove meat from pan.
  4. Add leek, garlic and celery to the pan and saute until just softened.
  5. Add meat, carrots, tomatoes, herbs, barley and cover with beef stock, you might not need the full litre.
  6. Stir through the french onion soup mix.
  7. Cover and cook on low for 3 hours.  If the barley absorbs a lot of liquid then you can add some more beef stock.

Serve with warm crusty bread, delicious!

Happy cooking,

Natalie

Leave a Comment