Beef and barley soup

Beef and barley soup

Ingredients (4 servings)

2 tablespoons olive oil

600g beef chuck, trimmed, cut into ±3cm pieces

1 large brown onion, halved

2 thyme sprigs

2 celery sticks, thickly sliced

2 carrots, chopped

1 bay leaf

3 garlic cloves, crushed

1 teaspoon ground cinnamon

5 cups (1.25L) beef stock

¾ cup (150g) pearl barley, rinsed

100g green beans, trimmed, cut into 4cm lengths

Thyme sprigs, extra, to serve


Heat oil in a large saucepan over medium-high heat. Add beef and cook for 5 mins or until browned all over. Transfer to a heatproof plate. Add onion, thyme, celery, carrot, bay leaf and garlic. Cook for 3 mins or until starting to brown. Add cinnamon and cook for 30 seconds or until fragrant. Add stock and 3 cups (750ml) water. Bring to the boil. Return beef to pan. Reduce heat to medium-low and simmer, covered, for 1 hour or until beef is just tender.

Add barley and return to a simmer. Simmer, uncovered, for 30-40 mins or until barley is tender. Season.

Stir in beans. Cook for 5 mins or until beans are just tender. Serve topped with extra thyme sprigs.

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