Kate's Hearty Beef and Barley Soup

Kate's Hearty Beef and Barley Soup


4 people made this

The perfect meal for a cold winters day.

conka2 Victoria, Australia

Serves: 8 

  • 1 kg Chuck steak bone on
  • 200g Pearl Barley
  • 3 Carrots
  • 1 large Sweet Potato
  • 2 stocks Celery
  • 1 large Onion
  • 2 cloves Garlic
  • 1 sachet Tomato Paste
  • 1 1/2 tsp Paprika
  • 1 Litre Beef Stock
  • 1 Litre Water
  • 1 tbs olive oil

Preparation:30min  ›  Cook:3hours  ›  Ready in:3hours30min 

  1. Either soak barley overnight or cook for 15 minutes as directed.
  2. Finely Dice onions and garlic then cube vegetables.
  3. Use a fairly deep fry Pan. Cut Chuck steak (bone on) into good size pieces and brown in olive oil. Put aside.
  4. In the same pan: Saute onion and garlic until soft then add paprika. and stir in.
  5. Add cubed vegetables to soften then add Tomato paste.Cook for about 5 minutes.
  6. While vegetables are cooking, In a large pot put in beef stock and water and bring to a simmer.
  7. Transfer Meat and vegetables into pot and cook very slowly on medium heat for 3 hours. Skimming 2 or 3 times.
  8. Take Meat out of pot and remove all bone and gristle. Shred meat and put back in the pot and stir through.
  9. Serve with crusty bread for a hearty meal.

Make ahead

soak barley overnight.

Recently Viewed

Reviews (1)


Everyone loves this soup really hearty and warming - 08 Jul 2011

Write a review

Click on stars to rate