Beef, Barley & Vegetable soup

Serves: 3 - 4
Prep time: 10 minutes
Cook time: 1 hour

Ingredients

1 tablespoon olive oil
350g steak, cut into 1.5cm pieces
1 brown onion
2 garlic cloves
1 teaspoon oregano
6 cups water (1.5 litres)
3 teaspoon chicken stock powder
½ cup pearl barley
1 large potato, coarsely chopped
1 large carrot, coarsely chopped
2 celery sticks, coarsely chopped
1 large ripe tomato, coarsely chopped

What we are doing:

Brown Meat & set aside → Brown Onions & Garlic → Add all ingredients → Boil then simmer → add tomato

Step 1

Heat half the oil in a large saucepan over high heat
Add beef and cook until browned (2-3mins)
Transfer beef to a plate

Step 2

Add remaining oil to pan
Add onion, garlic & oregano
Cook until slightly browned, 5 mins

Step 3

Add beef, water, stock powder, pearl barley, potato, carrot & celery.
Bring to boil
Skim the surface with a metal spoon to remove any scum
Reduce heat to low
Cook, partially covered for 1 hour or until the beef is tender

Step 4

Add the tomato
Cook for 5 minutes or until heated through

Step 5

Serve
Season with salt and pepper