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Slow-cooked beef and barley soup
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Prep Time:
20 minutes
Cook Time:
480 minutes
Total Time:
500 minutes
Cozy up with a nourishing winter soup simmered to perfection.
Ingredients:
  • 9.20 gm olive oil
  • 500g beef blade steak, trimmed, chopped
  • 2 carrots, peeled, finely chopped
  • 2 celery sticks, trimmed, chopped
  • 1 large brown onion, finely chopped
  • 2 tsp fresh thyme leaves
  • 500ml (2 cups) beef style liquid stock
  • 375ml (1 1/2 cups) water
  • 400g can diced tomatoes
  • 75g (1/3 cup) pearl barley, rinsed, drained
  • 100g trimmed Tuscan cabbage, shredded
  • Chopped fresh continental parsley, to serve
  • Baby parsley sprigs, to serve
Instructions:
  • In a saucepan over high heat, sizzle half of the oil, then sear the beef for 2-3 minutes until beautifully browned. Transfer the beef to a slow cooker for the next step.
  • - Heat the rest of the oil in the saucepan over medium heat. Saute the carrot, celery, and onion until soft, about 5-6 minutes. Stir in the garlic and thyme for another minute until fragrant. Add the beef, stock, water, and tomatoes. Bring to a boil, then transfer to a slow cooker. Cook on low for 6 hours. Stir in barley and Tuscan cabbage, cook for an additional 2 hours until barley is tender and cabbage is wilted.
  • Generously grind some fresh pepper over the dish, then sprinkle with the vibrant parsley.

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