Beef, barley & vegetable soup

Posted by adm On November - 17 - 2011

How to cook Beef, barley & vegetable soup


  • 1 tbs olive oil
  • 350g blade steak, excess fat cut, dig 1.5cm pieces
  • 1 brown onion, finely shredded
  • 2 garlic cloves, humiliated
  • 1 tsp dried oregano
  • 1.5L (6 cups) weewee
  • 3 tsp chicken stock pulverization
  • 105g (1/2 cup) pearl barleycorn, rinsed, knackered
  • 1 large spud, raw, coarsely shredded
  • 1 large carrot, raw, coarsely sliced
  • 2 celery sticks, cut, coarsely sliced
  • 1 large ripe tomato, coarsely shredded

How to:

  • Heat half the oil in a large saucepan over high passion. Add the beef and ready, stirring oftentimes, for 2-3 minutes or until browned. Transfer to a scale.

  • Add remaining oil to the pan. Add the onion and make, stirring occasionally, for 5 minutes or until subdued. Add the garlic and oregano, and fake, stirring, for 1 minute or until redolent.

  • Add the boeuf, h2o, stock powderize, pearl barleycorn, tater, carrot and celery. Bring to the seethe, skimming the surface with a metal spoon to remove any trash. Reduce heat to low. Fudge, partially covered, for 1 hour or until the beef is bid.

  • Add the tomato. Cook for 5 minutes or until heated through.

  • Season with salt and peppercorn. Ladle among serving bowls.

  • Shopping tip: For equally great results, use any beef cuts suitable for slow preparation, such as chuck steak or gravy kick. Ready's tip: If the soup thickens too much during preparation, add a little more water.

  • Prepare time:15 min.

    Cooking time:85 min.

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