About this recipe:This soup is guaranteed to keep you warm during the cold winter months. It's thick, hearty and full of flavour. Stewing steak is simmered with vegetables and barley in a chicken stock. Enjoy with crusty bread rolls, if desired.
900g beef stewing steak, diced into 2.5cm pieces
salt and pepper to taste
4 tablespoons vegetable oil
160g chopped onion
125g sliced carrots
35g fresh sliced mushrooms
1/2 teaspoon finely chopped garlic
1/4 teaspoon dried thyme
415ml chicken stock
450g frozen mixed vegetables
4 small red potatoes, cut into chunks
100g pearl barley
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Method Prep:25min › Cook:1hr30min › Extra time:1hr55min › Ready in:3hr50min
Season beef with salt and pepper to taste. Place seasoned beef in a large soup pot. Add 2 tablespoons of oil and saute for 5 minutes on high heat. Remove meat.
Add the chicken stock and 700ml water to pot. Add the frozen mixed vegetables, potatoes and barley. Season with salt and pepper to taste. Stir all together and bring to the boil. Cover pot, reduce heat to low and simmer for 1 to 1 1/2 hours.
Add 2 more tablespoons of oil to pot and add onions, carrots and mushrooms. Saute for 5 minutes, stirring often. Add garlic and thyme to pot and saute for 3 more minutes.