Beef Barley Soup Recipe

Stove Top Meals

This Beef Barley Soup Recipe is a meal in itself. It is one of those easy soup recipes which is surprisingly simple to prepare and then just cooks away gently on its own, needing little extra work. You can freeze leftovers or take portions to work to reheat as a lunchtime snack.

You could use any cut of beef for this recipe. But bear in mind that economical cuts, such as brisket, will need longer cooking. For this recipe, we used topside. Refer to How to handle Butternut Squash for easy tips.

Ingredients:

You will need a large pot with a lid - preferably use a heavy based pot so that you get even distribution of heat.

Method:

1. Place the barley in a sieve and wash it until the water runs clear.
2. In a large pot, brown the beef cubes in 4 - 5 batches, using about 2 tablespoons oil. If you attempt to brown it all at once, you will land up with a gray, watery mass.
3. Add the remaining oil and brown the onions until they are a deep caramel color. This helps to give the soup flavor.
4. Add the celery, carrots and garlic. Fry for about 4 minutes until they soften slightly.
5. Add the tomatoes, oregano and then the beef stock. Add the potatoes and barley.
6. Simmer the soup for about 40 minutes. Stir every now and then so prevent sticking.
7. Add the butternut squash and cook for a further 20 minutes.
8. This beef barley soup recipe needs little by way of accompaniment, except some fresh, crusty bread.

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