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Beef, vegetable and pearl barley soup

Cheap and cheerful!

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Ingredients

Rice bran oil – 20 ml
Garlic, crushed – 15 grams
Beef blade/oyster, diced – 400 grams
Paprika, smoked – 1 tablespoon
Brown onion, diced – 1 whole
Carrot, diced – 300 grams
Swedes, diced – 170 grams
Celery, diced – 3 stalks
Beef stock, salt reduced – 3 litres
Pearl barley – 200 grams
Bay leaves – 3
Parsley, continental, chopped – 1/4 bunch
Black pepper – 1/2 tablespoon

This recipe was developed by chefs at Western District Health Service.

Method

Heat oil in a large pot and seal off beef in small batches, remove.
Add onion and garlic, sweat for 5 minutes, add the remaining vegetables and sweat off for 10-15 minutes, return beef to pot, add paprika and bay leaves, stir.
Pour in beef stock and pearl barley, bring to the boil. Turn down to a simmer and cook for 1 ½ to 2 hours.
Finish with parsley and the pepper, check seasoning and serve.

Recipe tips

Switch up vegetables according to your preference!
Slow cooker tip: Reduce stock to 2.25L. Add all ingredients to slow cooker at step 3 and cook for ~4h on high or ~8h on low.

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