Beef and Barley Soup Print this recipe Details Serves: 6Number of ingredients: 14To prep: 10 minutesTo cook: 90 minutesDifficulty: Easy Nutrition per servingKilojoules: 1197Calories: 286Protein: 23gFat: 7.6gSaturated Fat: 2.6gCarbohydrates : 26.7gCarbohydrates per 100g: 5.2gFiber: 8.2gSodium: 137mgPotassium: 816mg Ingredients 500g stewing beef or chuck, cut into small cubes 1 tablespoon olive oil 1 brown onion, diced 3 cloves garlic, crushed 2 medium carrots, diced 2 medium celery stalks, diced 1 cup pearl barley (rinsed) 1 x 400g can diced tomatoes, no added salt 1.5 litres beef stock, salt reduced 1 bay leaf 1 tsp dried thyme Salt and pepper to taste 1 handful of chopped fresh parsley Method Heat oil in a large, non-stick casserole dish over medium-high heat. Add beef and sear until browned on all sides. Remove and set aside. In the same casserole dish, reduce heat to medium. Cook onion, carrots, and celery for about 5 minutes until softened. Add garlic and cook for 1 more minute. Return the beef to the casserole dish. Add diced tomatoes, beef stock, barley, thyme, bay leaf, salt, and pepper. Bring to the boil, then reduce heat to low. Cover and simmer for about 1 to 1½ hours, stirring occasionally, until the beef and barley are tender. Once cooked, remove the bay leaf. Garnish with parsley and serve.
