Beef and barley soup is one of those classic hearty home recipes with a soul-warming reputation. Winter is quickly approaching and with the current COVID 19 still at large we have all been hibernating. I don’t know about you guys but I’m really struggling with looking to food for comfort and if I’m honest amusement.

This week I was looking for something comforting but with some level of health as I find myself feeling a. little blimp-like haha!

This recipe is perfect to freeze so make a big batch and you have easy meals for when life gets a little back to normal again.

Ingredients

Parsley

A Large Onion

1 Swede, Turnip and a Parsnip

2 Large Carrots (or 5-6 small ones)

500g Trimmed Beef Rump Steak

1 Cup Barley

2L Beef Stock

Generous Splash of Worcestershire Sauce

Salt & Pepper to taste

Method

This is a super simple recipe! Peel and dice all of your ingredients. I personally love my vegetables rustically chunky.

Using a large pot or dutch oven allow the pot to get quite hot before adding some olive oil. Brown your beef on a high temperature in small batches so that it doesn’t stew. Remove and repeat until all of your beef has been browned. Set aside.

Reduce the temperature and add diced onions to your pot and cook until softened. Add the remaining ingredients and bring to a simmer string occasionally. Simmer until barley is tender. This will take around 45 minutes.

When we eat this recipe, my family love, to serve with fresh crusty bread. There is so much satisfaction in lapping up those last bits into the bread. Yummy!!

I love that this recipe covers all basis of comfort and nutrition. You can’t get any better than that.

Let me know how your’s turns out!