Beef, barley and vegetable soup

Beef, barley and vegetable soup


This dinner has it all - slow-cooked meat, four veg and fragrant herbs - for less than $2 a head.

The ingredient of Beef, barley and vegetable soup

  1. 1 tablespoon olive oil
  2. 350g beef blade steak, excess fat trimmed, cut into 1.5cm pieces
  3. 1 brown onion, finely chopped
  4. 2 garlic cloves, crushed
  5. 1 teaspoon dried oregano
  6. 1.5L (6 cups) water
  7. 3 teaspoons Massel chicken style stock powder
  8. 105g (1/2 cup) pearl barley, rinsed, drained
  9. 1 large potato, peeled, coarsely chopped
  10. 1 large carrot, peeled, coarsely chopped
  11. 2 celery sticks, trimmed, coarsely chopped
  12. 1 large ripe tomato, coarsely chopped

The instruction how to make Beef, barley and vegetable soup

  1. Heat half the oil in a large saucepan over high heat. Add the beef and cook, stirring often, for 2-3 minutes or until browned. Transfer to a plate.
  2. Add remaining oil to the pan. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and oregano, and cook, stirring, for 1 minute or until aromatic.
  3. Add the beef, water, stock powder, pearl barley, potato, carrot and celery. Bring to the boil, skimming the surface with a metal spoon to remove any scum. Reduce heat to low. Cook, partially covered, for 1 hour or until the beef is tender.
  4. Add the tomato. Cook for 5 minutes or until heated through.
  5. Season with salt and pepper. Ladle among serving bowls.

Nutritions of Beef, barley and vegetable soup

fatContent: 315.48 calories
saturatedFatContent: 10 grams fat
carbohydrateContent: 2.5 grams saturated fat
sugarContent: 32 grams carbohydrates
cholesterolContent: 24 grams protein

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