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All-in-one beef soup
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Prep Time:
20 minutes
Cook Time:
135 minutes
Total Time:
155 minutes
Nutrient-rich barley shines in this hearty bowl.
Ingredients:
  • 18.20 gm olive oil
  • 500g lean beef chuck, coarsely chopped
  • 2 carrots, peeled, finely chopped
  • 2 celery sticks, finely chopped
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp chopped fresh rosemary
  • 500ml (2 cups) chicken style liquid stock
  • 500ml (2 cups) water
  • 80g (1/3 cup) pearl barley, rinsed
  • 3 (about 400g) large truss tomatoes, finely chopped
  • 300g sweet potato (kumara), peeled, cut into 1cm pieces
Instructions:
  • In a large saucepan over medium-high heat, sizzle half of the oil until it shimmers. Add the beef and cook for 2-3 minutes until beautifully browned. Transfer the beef to a plate.
  • Heat the rest of the oil over medium heat. Sauté the carrot, celery, and onion for 8 minutes until tender. Add garlic and rosemary, cook for 1 minute until fragrant. Add the beef back to the pan.
  • Pour in the stock, water, barley, and bay leaves. Cover the pot and bring it to a gentle boil. Lower the heat and let it simmer, covered, for 1 1/2 hours, skimming off any foam that forms on the surface. Stir in the tomato and sweet potato. Continue simmering for 30 minutes or until the beef is tender. Season with black pepper to taste.

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