*Recipe by Katherine from the Small Steps Team
This hearty soup is definitely a meal on its own. And it’s budget-friendly, too, since you can use a cheaper cut of beef. Cook it low and slow to make sure the meat is falling-apart tender. Perfect to have simmering away on the stove on a rainy weekend afternoon.
- • olive oil
- • 600g (approx) beef, cut into 2 cm cubes (use a cut such as oyster blade, chuck, gravy beef) If your beef has bones in it, keep them and add them to the soup while it’s cooking so they impart their goodness into it.
- • 1 large brown onion, diced
- • 3 cloves garlic, minced
- • 2 large carrots, diced small
- • 2 medium zucchini, diced
- • 3 stalks celery, diced
- • 1 x 400g tin diced tomatoes
- • 1 tbsp Worcestershire sauce
- • 6 cups beef broth (or a mix of broth and water)
- • 3 sprigs thyme
- • 1-2 bay leaves
- • 1 sprig fresh rosemary
- • ¾ cup pearl barley, rinsed
- • salt & pepper to taste
- • chopped fresh parsley, to serve
- Heat a small amount of olive oil in a large soup pot or Dutch oven, then brown beef in batches. Remove to a plate.
- Add a dash more olive oil and cook the onion and garlic until beginning to soften.
- Add other vegetables to the pan and cook until beginning to soften.
- Pour in broth, tinned tomatoes and sauce and stir to remove any brown bits on the bottom of the pan.
- Return beef to pot, along with thyme, bay and rosemary.
- Bring to boil, then reduce heat and simmer on low for approximately 2 hours, or until vegetables and beef are tender.
- Add pearl barley and simmer for another 45 minutes, or until the barley is tender.
- Season to taste.
- Remove herbs, then stir through chopped fresh parsley before serving.
You could also cook this in a slow cooker. Add all ingredients except barley and parsley and cook on low for approximately 8 hours. Add barley in the last two hours of cooking, then stir parsley through just before serving.