So here i am, completing the holy trinity of pearl barley soups! I've done the chicken and the lamb shank, and now, i present, the beef and pearl barley soup!
Ingredients (six servings as a main; 10 as entree)
- 600g gravy beef
- 2 onions
- 3 stalks celery
- 2 carrots
- 2 litres beef stock
- 1 tbsp dried thyme
- 3 cloves garlic
- 200gm swiss brown mushrooms
- 2 tbsp olive oil
- 1 cup barley, washed
Method
Dice the carrots, celery and onions
Remove the stems, and then quarter the swiss brown mushrooms
Heat the oil in a large casserole over medium-high heat
Brown the meat well all over and set aside
Add the onions to the casserole and saute until lightly golden
Add the other vegetables, and thyme, and saute for a further 6-7 minutes
Return the beef to the casserole with the wash barley
Cover with 1L stock and bring to the boil
Reduce heat to a bare simmer and cook for 3 hours, topping up with stock as needed
When the meat is soft, remove from the soup and shred with a fork
Return to the soup and season the soup to taste with salt and pepper
Serve with warm crusty bread
I hate to be a pedant- oh who are we kidding, I love it! - but how much barley did you use?
ReplyDeleteoops! I always forget things argh!!
ReplyDeleteOne of my favourite stews and I am already thinking ahead to cooler Autumn months for an opportunity to make this!
ReplyDeleteKaren @ Lavender and Lovage
Thanks for the comment Karen! Definitely one of my favorites too, and we're right in the middle of Winter in Melbourne so i get to cook it regularly
ReplyDelete