Name: Beef and barley soup
Cook time: 135 min
Total time: 135 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 500 gram gravy beef, trimmed, cut into 2.5cm pieces; 2 clove garlic, crushed; 2 medium_piece brown onions, chopped finely; 3/4 cup pearl barley; 3 cup beef stock; 6 cup water; 1 bay leaf; 1 sprig fresh thyme; 1 sprig fresh rosemary; 2 medium_piece potatoes; 2 medium_piece carrots; 2 medium_piece zucchini; 2 medium_piece yellow pattypan squash; 100 gram swiss brown mushrooms, chopped coarsely; 1/2 cup finely chopped fresh flat-leaf parsley

Ingredients

1 tablespoon olive oil

500 gram gravy beef, trimmed, cut into 2.5cm pieces

2 clove garlic, crushed

2 medium_piece brown onions, chopped finely

3/4 cup pearl barley

3 cup beef stock

6 cup water

1 bay leaf

1 sprig fresh thyme

1 sprig fresh rosemary

2 medium_piece potatoes

2 medium_piece carrots

2 medium_piece zucchini

2 medium_piece yellow pattypan squash

100 gram swiss brown mushrooms, chopped coarsely

1/2 cup finely chopped fresh flat-leaf parsley

Method

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.
Note

Women's Weekly Food

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