Slow-cooked beef & barley soup

Recipes / Soups

Warm up with this healthy slow-cooked winter soup.

Recipe «Slow-cooked beef & barley soup» presented in category Recipes / Soups, to prepare this dish you will need no more 8:00 minutes. To make this dish at home by prescription from the author sheff would need: 2 tsp 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 garlic cloves, crushed, 2 tsp fresh thyme leaves, 500ml salt-reduced beef stock , 375ml water, 400g can diced tomatoes, 75g pearl barley, rinsed, drained, 100g trimmed Tuscan cabbage, shredded, Chopped fresh continental parsley, to serve, Baby parsley sprigs, to serve.

Ingredients:

  • 2 tsp 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 garlic cloves, crushed 
  • 2 tsp fresh thyme leaves 
  • 500ml salt-reduced beef stock 
  • 375ml water 
  • 400g can diced tomatoes 
  • 75g pearl barley, rinsed, drained 
  • 100g trimmed Tuscan cabbage, shredded 
  • Chopped fresh continental parsley, to serve 
  • Baby parsley sprigs, to serve 

Instructions

  1. Heat half the oil in a saucepan over high heat. Add beef. Cook, stirring, for 2-3 minutes or until well browned. Place in slow cooker.
  2. Heat the remaining oil in the saucepan over medium heat. Add the carrot, celery and onion. Cook, stirring, for 5-6 minutes or until soft. Add the garlic and thyme. Cook, stirring, for 1 minute or until aromatic. Return the beef to the pan. Add stock, water and tomatoes. Bring to the boil. Add to slow cooker. Cover and cook on low for 6 hours. Add the barley and Tuscan cabbage and cook for 2 hours or until barley is cooked and cabbage is wilted.
  3. Season to taste with freshly ground pepper. Sprinkle with the parsley.