Beefy mushroom and barley soup
1 hour 35 min
More of a stew than a soup – a big bowl of this sustaining, meaty broth is guaranteed to keep you going until the next meal.
Maggie Pannell
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Ingredients
Serves: 6
- 1 tbsp vegetable oil
- 375g lean braising steak, cut into 2.5cm cubes
- 3 onions, roughly chopped
- 300g chestnut mushrooms, sliced
- 3 large carrots, peeled and sliced
- 100g pearl barley
- 1.75 litres beef stock
- 250ml red wine or tomato juice
- 150g frozen peas, thawed
- 2 tsp lemon juice
- salt and freshly ground black pepper
Method
Prep:20min ›
Cook:1hr15min ›
Ready in:1hr35min
- Heat the oil in a large heavy-based saucepan over a medium heat. Add the beef and sauté for about 5 minutes until browned all over. Remove the beef to a plate, using a draining spoon.
- Add the onions to the pan and cook gently for 5 minutes, then stir in the mushrooms and cook for a further 3–4 minutes. Return the beef to the pan. Stir in the carrots, barley, stock, wine or tomato juice and seasoning and bring to the boil.
- Reduce the heat, partially cover the pan and simmer for 1–1¼ hours or until the beef and barley are tender.
- Stir in the peas and cook, uncovered, for 5 minutes. Add the lemon juice and season to taste.
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