Beef and barley soup

Beef and barley soup


Chase away the winter chills with this hearty beef and barley soup.

The ingredient of Beef and barley soup

  1. 2 tablespoons olive oil
  2. 600g Coles Australian beef blade roast, trimmed, cut into 3cm pieces
  3. 1 large brown onion, halved
  4. 2 thyme sprigs
  5. 2 celery sticks, thickly sliced
  6. 2 carrots, chopped
  7. 1 bay leaf
  8. 3 garlic cloves, crushed
  9. 1 teaspoon ground cinnamon
  10. 5 cups (1.25L) Massel beef style liquid stock
  11. 3/4 cup (150g) pearl barley, rinsed
  12. 100g green beans, trimmed, cut into 4cm lengths
  13. Thyme sprigs, extra, to serve

The instruction how to make Beef and barley soup

  1. Heat oil in a large saucepan over medium-high heat. Add beef and cook for 5 mins or until browned all over. Transfer to a heatproof plate. Add onion, thyme, celery, carrot, bay leaf and garlic. Cook for 3 mins or until starting to brown. Add cinnamon and cook for 30 seconds or until fragrant. Add stock and 3 cups (750ml) 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.
  2. Add barley and return to a simmer. Simmer, uncovered, for 30-40 mins or until barley is tender. Season.
  3. Stir in beans. Cook for 5 mins or until beans are just tender. Serve topped with extra thyme sprigs.

Nutritions of Beef and barley soup


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