Name: Beef, vegetable and pearl barley soup
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 1
Ingredients: 36.40 gm olive oil; 500g beef chuck steak, cut into 2cm cubes; 1 large onion, finely chopped; 7.50 gm sweet paprika; 3 carrots, peeled, cut into 1cm cubes; 2 swede, peeled, cut into 1cm cubes; 2 sticks celery, thinly sliced diagonally; 2040.00 gm chicken stock; 220.00 gm pearl barley

Beef, vegetable and pearl barley soup

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Prep Time:
20 minutes

Cook Time:
90 minutes

Total Time:
110 minutes

Freezeable vegetable-packed winter soup for quick and nutritious dinners.

Ingredients:

500g beef chuck steak, cut into 2cm cubes
1 large onion, finely chopped
7.50 gm sweet paprika
3 carrots, peeled, cut into 1cm cubes
2 swede, peeled, cut into 1cm cubes
2 sticks celery, thinly sliced diagonally
2040.00 gm chicken stock
220.00 gm pearl barley

Instructions:

In a large, deep saucepan over medium-high heat, heat 2 teaspoons of oil until shimmering. Sear a third of the beef for 3 to 4 minutes, or until nicely browned. Transfer to a plate and repeat with remaining oil and beef.
Heat the rest of the oil in the pan with the onion until tender. Stir in paprika and cook for 1 minute. Add carrots, swede, celery, stock, water, barley, and beef. Bring to a boil, skim off any scum, then simmer partially covered for 1 1/4 to 1 1/2 hours until tender. Season with salt and pepper to taste.

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