Name: Brown Windsor soup with pearl barley
Total time: 1 h 20 min
Yield: 1
Ingredients: 1 large knob of unsalted butter; olive oil; 500 g diced stewing steak; 1 tablespoon Marmite; 1 splash of Worcestershire sauce; 1 red onion; 2 carrots; 3 sticks of celery; 1 fresh bay leaf; 1 sprig of fresh rosemary; 1 tablespoon plain flour; 2 litres organic beef stock; 150 g pearl barley

Brown Windsor soup with pearl barley

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Total Time:
1 hour 20 minutes

Indulge in a comforting bowl of thick and savory beef soup to warm you up this winter. Deliciously satisfying!

Ingredients:

1 large knob of unsalted butter
olive oil
500 g diced stewing steak
1 tablespoon Marmite
1 splash of Worcestershire sauce
1 red onion
2 carrots
3 sticks of celery
1 fresh bay leaf
1 sprig of fresh rosemary
1 tablespoon plain flour
2 litres organic beef stock
150 g pearl barley

Instructions:

In a large pan over medium heat, melt butter, add a splash of olive oil and the steak, and brown meat all over. Stir in Marmite and Worcestershire sauce, increase heat to high, and stir until liquid evaporates. Meanwhile, peel/trim and chop onion, carrots, and celery. Add chopped vegetables to the pan with bay leaf and rosemary, and cook covered over low heat until softened. Stir in flour, wait 1 minute, then add stock. Season with sea salt and pepper. Bring to a boil, then simmer after adding pearl barley for 1 hour. Remove from heat, discard rosemary and bay leaf, and blend the soup slightly. Serve with soda bread.

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