• 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

    Serves: 4
    Cooking Time: 1 hr 15 mins

    Ingredients

    • 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

    Instructions

    1

    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.

    2

    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.

    3

    Season and serve hot with warm, crusty bread

     

     

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