Beef & Barley Soup

Soup weather calls for extra nourishment which can be found in this hearty soup. Tender beef, nutty pearl barley with soft potato. So cozy!

This recipe is in collaboration with Butcher Crowd
featuring their Grass-Fed Diced Beef.

Servings: 4

Ingredients

Extra Virgin Olive Oil, drizzled
1 Onion, diced
1 Garlic Clove, minced
500g Grass-Fed Diced Beef
1 Carrot, diced
1 Zucchini, chopped
2 Potatoes, diced
3L (6 cups) Bone Broth
¾ cup Passata
1 Bay Leaf
4 sprigs Thyme
½ cup Pearl Barley
Salt & Pepper, to taste
Fresh Thyme, to serve

Method

1. Heat oil to a large saucepan on medium heat.

2. Add onion and garlic and cook until softened.

3. Add beef and allow to brown all over for a couple of minutes.

4. Add carrot and zucchini and cook for another minute.

5. Add potatoes, bone broth, passata, the bay leaf, thyme, pearl barley, salt and pepper to the saucepan. Bring to a boil and reduce to a low heat, cooking for 45-60 minutes or until pearl barley is soft (make sure to stir from time to time, and add more broth if the liquid has evaporated too much).

6. Serve soup with fresh thyme.  

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