Dinner Recipe - Beef and Barley Soup
Dinner Recipe - Unless your family is eating out of a can, cooking dinner doesn't take a lot of skill. But a lot of people feel like they need more skill than that.
The extra effort of cooking dinner means your family will eat better. The better the food, the happier your family will be. And happier families mean a happier household.
But cooking dinner doesn't have to be hard. There are lots of recipes that are quick and easy to prepare. Like Beef and Barley Soup, warm up with this healthy slow-cooked winter soup.
About Beef and Barley Soup
- 20m prep
- 30m cook
- 6 servings
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 (2 cups) Massel 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
Method Steps
Step 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.
Step 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.
Step 3
Season to taste with freshly ground pepper. Sprinkle with the parsley.
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