Dinner ideas

Beef and barley soup

2H 15M



1.Heat half the oil in a large saucepan; cook beef, in batches, until browned.
2.Heat remaining oil in a same pan; cook garlic and onion, stirring, until onion softens. Return beef to pan with barley, stock, water, bay leaf, thyme and rosemary; bring to boil. Reduce heat; simmer, covered, for 1 hour or until beef and barley are tender, skimming fat occasionally.
3.Meanwhile, chop potatoes, carrots and zucchini into 1cm pieces. Add potato, carrot, zucchini, squash and mushrooms to soup; simmer, covered, 25 minutes or until vegetables are softened. Remove and discard bay leaf, thyme and rosemary. Season to taste.
4.Serve bowls of soup sprinkled with parsley.

This recipe can be frozen. Just complete the recipe to the end of step 2. Cool to room temperature. Spoon into freezer-proof containers, leaving a 2.5cm space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through.


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