Hearty Beef and Barley Soup

Hearty Beef & Barley Soup

Perfect for chilly August evenings.

Ingredients (serves 4–6):

500g  gravy beef, diced

1 cup pearl barley, rinsed

2 carrots, diced

2 celery sticks, diced

1 onion, chopped

2 cloves garlic, minced

1.5L beef stock

1 bay leaf

1 tbsp olive oil

Salt & pepper to taste

Fresh parsley, chopped (to serve)

Method:

1. Heat olive oil in a large pot and brown the beef pieces. Remove and set aside.

2. Add onion, garlic, carrot, and celery. Cook until softened.

3. Return beef to the pot. Add stock, barley, and bay leaf. Bring to the boil.

4. Reduce heat, cover, and simmer for 1.5 hours, stirring occasionally, until beef and barley are tender.

5. Season with salt & pepper, remove bay leaf, and sprinkle with parsley before serving.

Serving Tip: Pair with crusty bread for a complete winter warmer.