Slow-cooked beef & barley soup

Slow-cooked beef & barley soup

Ingredients (4 servings)

2 tsp olive oil

500g beef steak, trimmed, chopped

2 carrots, peeled, finely chopped

2 celery sticks, trimmed, chopped

1 large brown onion, finely chopped

2 garlic cloves, crushed

2 tsp fresh thyme leaves

500ml (2 cups) beef stock

375ml (1½ cups) water

400g can diced tomatoes

75g (1/3 cup) pearl barley, rinsed, drained

±100g trimmed cabbage, shredded

Chopped fresh continental parsley, to serve

Baby parsley sprigs, to serve


Heat half the oil in a saucepan over high heat. Add beef. Cook, stirring, for 2-3 minutes or until well browned. Place in slow cooker.

Heat the remaining oil in the saucepan over medium heat. Add the carrot, celery and onion. Cook, stirring, for 5-6 minutes or until soft. Add the garlic and thyme. Cook, stirring, for 1 minute or until aromatic. Return the beef to the pan. Add stock, water and tomatoes. Bring to the boil. Add to slow cooker. Cover and cook on low for 6 hours. Add the barley and Tuscan cabbage and cook for 2 hours or until barley is cooked and cabbage is wilted.

Season to taste with freshly ground pepper. Sprinkle with the parsley.

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