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Beef and barley soup
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Prep Time:
20 minutes
Cook Time:
120 minutes
Total Time:
140 minutes
Warm up this winter with a comforting beef and barley soup.
Ingredients:
  • 600g beef blade roast, trimmed, cut into 3cm pieces
  • 1 large brown onion, halved
  • 2 thyme sprigs
  • 2 celery sticks, thickly sliced
  • 2 carrots, chopped
  • 1 bay leaf
  • 2.50 gm ground cinnamon
  • 1.25l beef stock
  • 150g pearl barley
  • 100g green beans, trimmed, cut into 4cm lengths
  • Thyme sprigs, extra, to serve
Instructions:
  • In a large saucepan, heat oil over medium-high heat. Brown the beef for 5 minutes. Transfer beef to a plate. Add onion, thyme, celery, carrot, bay leaf, and garlic. Cook until starting to brown, about 3 minutes. Stir in cinnamon until fragrant, about 30 seconds. Pour in stock and 3 cups (750ml) water. Bring to a boil. Return beef to the pan. Simmer covered over medium-low heat for 1 hour until beef is tender.
  • Add the barley to the mixture and bring it back to a gentle simmer. Allow it to simmer without a lid for 30-40 minutes until the barley is tender. Season with your favorite herbs and spices to taste.
  • Add the beans and simmer for 5 minutes until they are tender. Garnish with additional thyme sprigs before serving.

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