Wholesome and comforting. Beef, barley and wild rosemary soup uses simple ingredients to create a delicious bowl of comfort. The perfect dish for a cold night.
Beef, barley and wild rosemary soup
- 100g onion, diced
- olive oil, for frying
- 100g celery sticks, diced
- 15g garlic
- 50g leeks, sliced and washed
- 100g carrots, diced
- 500g beef shin
- 150g pearl barley
- 20g wild rosemary
- 3L strong chicken stock
- salt and freshly ground black pepper, to taste
Sweat the onion in a heavy-based pot with a drizzle of olive oil until translucent. Add the celery, garlic, leek and carrot and sweat for five more minutes. Remove from the pot and turn up the heat.
Add a little more olive oil and brown the meat. Add the barley and the wild rosemary and cook for 5 minutes, deglazing with a little chicken stock when needed. Return the vegetables to the pot and pour over the remainder of the chicken stock. Bring to a boil then turn the heat down and simmer until the barley is soft, about an hour. The soup should be quite thick.
Season and serve hot with warm, crusty bread