NHS - Beef & Barley Soup
Prep 20
Cooking 2:30
Serves 8
Ingredients:
1.5 kgs stewing beef, bone in (if using boneless use 1kg, beef chuck is an excellent cut for this soup) Natural Herbs & Spices Meat Seasoning Shaker
3 large carrots, peeled and chopped
1 large onion, diced
2 ribs celery, sliced
4 medium cloves garlic, roughly chopped
50g tomato paste
2 litres low sodium chicken stock
1 sprig fresh bay leaves / 3-5 leaves
4 sprigs fresh thyme
200g pearl barley
2 Tbsp sherry or balsamic vinegar
Fresh parsley, for garnish
Olive oil, for cooking
Natural Herbs & Spices Meat Seasoning Shaker, to taste
Method
Trim beef pieces of any excess fat.
You want nice large / chunky pieces that will brown well and not dry out during this first step.
Season beef well with olive oil and Natural Herbs & Spices Meat Seasoning.
In a large heavy based pot or Dutch oven, heat a drizzle of olive oil.
Working in batches, add the beef and sear, turning occasionally, until well browned on all sides.
Remove from the pot, transfer to a tray and set aside.
To the same pot, add the carrots, onion, celery, garlic and tomato paste.
Season lightly with Natural Herbs & Spices Meat Seasoning Shaker.
Cook, stirring and scraping up any browned bits from the bottom until the tomato paste darkens in colour.
Add the stock and herbs.
Return the browned pieces of beef.
Bring everything to a simmer.
Cover with a lid and maintain a very gentle simmer and cook until the beef is tender, 1 to 2 hours, depending on the cut and the size of the chunks you are cooking.
Once the meat is falling off the bone, discard all the bones you can easily fish out and remove the herb stalks.
Add barley and vinegar.
Simmer with the lid off until the barley is tender, about 30 minutes.
Taste to adjust seasoning and top up with a little water to achieve desired consistency.
Serve in warm bowls, garnishing with chopped parsley.
