Hearty & Nutritious!
2 tbs olive oil,
500g beef check steak, cut into 2 cm cubes
1 large onion, finely chopped
3 teaspoons sweet paprika
3 carrots, peeled, cut into 1 cm cubes
2 swede, peeled, cut into 1 cm cubes
2 sticks celery, thinly sliced diagonally
8 cups chicken stock
1 cup pearl barley
- Heat 2 teaspoons oil in a large, deep saucepan over medium-high heat. Add beef (in batches if needed) and cook for 3-4 minutes or until browned. Transfer to a plate.
- Add remaining oil and onion to pan. Cook for 2-3 minutes or until tender. Add paprika and cook for 1 minute. Add carrots, swede, celery,, stock, 6 cups water, barley and beef. Bring to the boil. Skim any scum. Reduce heat and simmer, partially covered, for 75 – 90 mins or until tender. Season with salt and pepper.
Note: This soup is freezing friendly. Can freeze it for up to 3 months. Handy for a quick, filling meal in winter!