About this recipe:A super-hearty soup, which is perfect for a cold winter's day. Barley, beef, onions, celery, carrots and cabbage are simmered in a beef stock with red wine. Serve with a crusty bread roll.
1 tablespoon vegetable oil
250g onions, chopped
125g celery, chopped
125g carrots, chopped
2 cloves garlic, finely chopped
2.5 litres beef stock
150g pearl barley
1 bay leaf
3 sprigs fresh thyme, chopped
125ml red wine
310g cubed potatoes
385g cooked beef, diced
1 teaspoon concentrated beef stock
135g cabbage, chopped
salt and pepper to taste
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Method Prep:20min › Cook:45min › Ready in:1hr5min
In a large pot over medium heat, combine the oil, onions, celery, carrots and garlic. Saute for 5 minutes or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
Add the concentrated beef stock, simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes or until all vegetables are tender. Salt and pepper to taste.