Kate's Hearty Beef and Barley Soup

    3 hours 30 minutes

    The perfect meal for a cold winters day.

    Victoria, Australia
    12 people made this

    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.

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    Reviews in English (2)


    Really delicious and makes a total meal with some crusty bread  -  17 Apr 2017


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