About this recipe:This soup is lusciously thick and hearty. Stewing beef is simmered with carrots, celery, mushrooms and barley in a rich beef stock. Enjoy on a cold winter's day.
450g stewing beef steak, diced
1 tablespoon vegetable oil
2 tablespoons margarine
2 large carrots, diced
3 cloves garlic, finely chopped
1 onion, chopped
2 sticks celery, chopped
450g fresh mushrooms, sliced
1.5 litres water
3 beef stock cubes
4 tablespoons pearl barley
4 tablespoons soured cream
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Method Prep:20min › Cook:40min › Ready in:1hr
Brown stewing beef in vegetable oil over medium heat until juices become a rich brown colour. Add 500ml water and simmer whilst preparing the vegetables.
In a large stock pot, melt margarine over medium heat. Saute carrots, onion, garlic, celery and mushrooms.
Add beef, 1.5 litres water, stock cubes and barley to vegetable mixture. Cook until barley is soft. Adjust liquid and seasoning as desired. Remove from heat and stir in soured cream. Serve immediately.