Beef, Barley and Mushroom Soup
(1)
1 hour 50 minutes
This is a thick soup, more of a stew really, filled with steak, onions, carrots, barley and more. It will definitely fill you up!
Zoë Harpham
8 people made this
Ingredients
Serves: 6
- 1 tablespoon vegetable oil
- 375g lean braising steak, cut into 2 1/2 cm cubes
- 3 onions, roughly chopped
- 300g Swiss brown or portobello mushrooms, sliced
- 3 large carrots, peeled and sliced
- 1/2 cup pearl barley
- 1 3/4 litres beef stock
- 1 cup red wine
- salt and freshly ground black pepper
- 1 cup frozen peas, thawed and drained
- 2 teaspoons lemon juice
Directions
Preparation:20min ›
Cook:1hour30min ›
Ready in:1hour50min
- Heat the vegetable oil in a large heavy-based saucepan over a moderate heat. Add the beef and sauté for about 5 minutes until browned all over. Remove the beef to a plate, using a slotted spoon. Keep warm.
- Add the onions to the pan and cook gently for 5 minutes, then stir in the sliced mushrooms and cook for a further 4 minutes. Return the beef to the pan. Stir in the carrots, barley, stock, wine and seasoning and bring to the boil.
- Reduce the heat, partially cover the pan and simmer for 1–1 1/4 hours, or until the beef and barley are tender.
- Stir in the peas and cook, uncovered, for 5 minutes. Add the lemon juice and stir before serving.
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (1)
0
All I can say is YUMMY! Very hearty and satisfying dish. I will be making this time and time again. - 24 Mar 2009