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.
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:
- Chop all you veggies and put aside for later.
- 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.
- 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.
- Add leek, garlic and celery to the pan and saute until just softened.
- Add meat, carrots, tomatoes, herbs, barley and cover with beef stock, you might not need the full litre.
- Stir through the french onion soup mix.
- 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
