Beef, barley and vegetable soup

Recipes / Soups

This dinner has it all - slow-cooked meat, four veg and fragrant herbs - for less than $2 a head.

Recipe «Beef, barley and vegetable soup» presented in category Recipes / Soups, to prepare this dish you will need no more 1:25 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 350g blade steak, excess fat trimmed, cut into 1.5cm pieces, 1 brown onion, finely chopped, 2 garlic cloves, crushed, 1 tsp dried oregano , 1.5L water, 3 tsp chicken stock powder, 105g pearl barley, rinsed, drained , 1 large potato, peeled, coarsely chopped, 1 large carrot, peeled, coarsely chopped, 2 celery sticks, trimmed, coarsely chopped, 1 large ripe tomato, coarsely chopped.

Ingredients:

  • 1 tbsp olive oil 
  • 350g blade steak, excess fat trimmed, cut into 1.5cm pieces 
  • 1 brown onion, finely chopped 
  • 2 garlic cloves, crushed 
  • 1 tsp dried oregano 
  • 1.5L water 
  • 3 tsp chicken stock powder 
  • 105g pearl barley, rinsed, drained 
  • 1 large potato, peeled, coarsely chopped 
  • 1 large carrot, peeled, coarsely chopped 
  • 2 celery sticks, trimmed, coarsely chopped 
  • 1 large ripe tomato, coarsely chopped 

Instructions

  1. Heat half the oil in a large saucepan over high heat. Add the beef and cook, stirring often, for 2-3 minutes or until browned. Transfer to a plate.
  2. Add remaining oil to the pan. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and oregano, and cook, stirring, for 1 minute or until aromatic.
  3. Add the beef, water, stock powder, pearl barley, potato, carrot and celery. Bring to the boil, skimming the surface with a metal spoon to remove any scum. Reduce heat to low. Cook, partially covered, for 1 hour or until the beef is tender.
  4. Add the tomato. Cook for 5 minutes or until heated through.
  5. Season with salt and pepper. Ladle among serving bowls.