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

*I love to double this recipe and freeze a serving.

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, the bay leaf, thyme, pearl barley, salt and pepper to the saucepan. Bring to a boil and reduce to a low heat, cooking for 30 minutes.

6. Add passata and cook for a further 30 minutes or until pearl barley is soft, making sure to stir from time to time (add more broth if the liquid has evaporated too much).
   When time allows I slow cook on the lowest heat possible for a few hours, stirring often, this will make the meat the most tender and the pearl barley super soft).

7. Serve soup with fresh thyme.  

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