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Hearty beef, vegetable and barley

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, B12, C, D
MineralsZinc, Copper, Natrium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1kg beef chuck steak, trimmed, cubed

  3. 200g button mushrooms, sliced

  4. 3 stalks celery, trimmed, chopped

  5. 2 onions, chopped

  6. 1 carrot, chopped

  7. 2 garlic cloves, crushed

  8. 2 dried porcini mushrooms, chopped

  9. 1 litre beef stock

  10. 1 litre water

  11. cup pearl barley

  12. 2 sprigs thyme

  13. 1 bay leaf

  14. chopped parsley, crusty bread, to serve

Instructions Jump to Ingredients ↑

  1. Heat oil in a large, heavy-based saucepan on high. Brown beef 3-4 minutes, turning. Set aside.

  2. Saute mushrooms, onion, celery, carrot, garlic and dried porcini 3-4 minutes, until onion is tender.

  3. Return beef to pan with stock, water, barley, thyme and bay leaf. Bring to boil. Reduce heat to low and simmer, partially covered, 1½ hours, stirring occasionally, until beef is tender. Season to taste. Sprinkle with parsley and serve with crusty bread.

  4. TOP TIP This soup is superbly versatile. It is delicious when made with lamb, chicken or even ham hock, but remember to shred meat from the bones and remove woody herbs and bay leaves before serving.

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