Beef, vegetable and pearl barley soup

Hearty and healthy, this vegetable-laden winter soup can be frozen into portions for last minute dinner preparation.

Recipe «Beef, vegetable and pearl barley soup» presented in category Recipes / Soups, to prepare this dish you will need no more 1:30 minutes. To make this dish at home by prescription from the author sheff would need: 2 tbsp olive oil, 500g beef chuck steak, cut into 2cm cubes, 1 large onion, finely chopped, 3 tsp sweet paprika, 3 carrots, peeled, cut into 1cm cubes , 2 swede, peeled, cut into 1cm cubes, 2 sticks celery, thinly sliced diagonally, 8 cups chicken stock , 1 cup pearl barley.

Ingredients:

• 2 tbsp olive oil 
• 500g beef chuck steak, cut into 2cm cubes 
• 1 large onion, finely chopped 
• 3 tsp sweet paprika 
• 3 carrots, peeled, cut into 1cm cubes 
• 2 swede, peeled, cut into 1cm cubes 
• 2 sticks celery, thinly sliced diagonally 
• 8 cups chicken stock 
• 1 cup pearl barley 

Instructions

1. Heat 2 teaspoons oil in a large, deep saucepan over medium-high heat. Add a third of the beef and cook for 3 to 4 minutes or until browned. Transfer to a plate. Repeat with oil and beef.
2. Add remaining oil and onion to pan. Cook for 2 to 3 minutes or until tender. Add paprika and cook for 1 minute. Add carrots, swede, celery, stock, 6 cups water, barley and beef. Bring to the boil. Skim scum. Reduce heat and simmer, partially covered, for 1 1/4 to 1 1/2 hours or until tender. Season with salt and pepper.