Slow-Cooked Beef and Barley Soup
From our sixties onwards, we need protein to maintain strength, as well as fiber for our gut and vitamins and minerals for our bones — this healthy, hearty recipe has it all.
Ingredients
150g (5 oz) stewing beef, diced
3 cups / 750ml beef stock
½ cup / 100g pearl barley
1 small onion, chopped
1 garlic clove, minced
1 medium carrot, diced
1 celery stalk, chopped
1 tbsp extra virgin olive oil
1 tsp dried thyme
Salt and freshly ground pepper, to taste
Optional: wholegrain bread for serving
Directions
Heat the olive oil in a large heavy bottomed pot and gently sear the beef, turning to ensure it’s browned all over. Remove and set aside.
Add the onion, garlic, carrot and celery and sauté for 5 minutes, adding a drizzle of olive oil if it starts to stick to the bottom.
Pour in the beef stock and stir, scraping the bottom of the pan to deglaze it.
Return the beef to the pot, add the barley and thyme and simmer for an hour until the beef is tender.
Season to taste and serve piping hot, alongside wholegrain bread for dipping if you like.
