Barley and beef soup
6 people made this
About this recipe:
A simple soup that is both hearty and delicious!
450g (16 oz) diced beef stewing meat
4 tablespoons pearl barley
3 carrots, peeled
1 onion, peeled and left whole
3 stalks celery
salt to taste
- In a large 6 litre stockpot, combine beef, oxtail, barley and carrots. Cover with water to within 5cm of top of pot. Bring to a boil, then reduce heat and simmer 1 hour.
- Place onion and celery in pot, season with salt to taste, and continue to simmer 2 hours more.
- Remove onion, carrots, bone and celery. Serve with crusty bread for a filling and warming meal.
If you don't have an oxtail, use any beef bone. You can easily source one from your butcher.
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