Beef and Barley Soup
Serves 4
Prep 20 minutes
Cook 45 minutes
Ingredients
1 tsp rapeseed oil
2 large onions, finely chopped
250g lean minced beef
2 cloves garlic, crushed
2 carrots, chopped
1 small swede (turnip), finely chopped
1 medium leek, finely chopped
2 sticks celery, chopped
20g plain flour
1 low-salt beef stock cube, dissolved in 1.5L water
50g pearl barley
half tsp dried thyme
pinch pepper
2 tsp chopped chives, to garnish
Instructions
Prep 20 minutes
Cook 45 minutes
Ingredients
1 tsp rapeseed oil
2 large onions, finely chopped
250g lean minced beef
2 cloves garlic, crushed
2 carrots, chopped
1 small swede (turnip), finely chopped
1 medium leek, finely chopped
2 sticks celery, chopped
20g plain flour
1 low-salt beef stock cube, dissolved in 1.5L water
50g pearl barley
half tsp dried thyme
pinch pepper
2 tsp chopped chives, to garnish
Instructions
- Heat the rapeseed oil in a pan, add the onions, then cook gently for 5 minutes, stirring regularly.
- Add the minced beef and stir for 5 minutes until starting to brown, breaking up any clumps with a wooden spoon.
- Add the garlic, carrots, swede, leek and celery and cook for 5 minutes, stirring regularly.
- Sprinkle the flour over the mince and vegetables, mixing well. Stir in the beef stock.
- Mix again, add the pearl barley, thyme and pepper, bring to the boil, turn down the heat, cover, then simmer gently for 30 minutes. Serve with a sprinkle of chives.