Rich, hearty and packed with wholesome goodness, this is the kind of supper that warms you from the inside out – the culinary equivalent of wrapping yourself in your fluffiest blanket while the rain taps against the windows. Tender beef, chunky vegetables and nutty barley come together in a comforting bowl that feels both nostalgic and nourishing. It’s simple, satisfying and exactly what chilly evenings call for.
Bonus? Your kitchen will smell absolutely incredible while it simmers away. One spoonful in, and suddenly the gloomy weather doesn’t seem so bad after all.
Vegetable, Beef and Barley soup
Ingredients
- INGREDIENTS
- 900 grams beef chuck, cut into cubes ( stewing beef-chuck)
- ¼ cup flour
- Salt & freshly ground pepper
- 3 tbsp olive oil divided
- 1 large carrot, peeled and chopped
- 1 turnip, peeled and chopped
- 1 large leek, washed and sliced
- 1 large celery stalk, chopped
- 1 large sweet potato, peeled and cut into cubes
- 1 tbsp fresh oregano
- 2 tbsp tomato paste
- 1 tbsp worcestershire sauce
- ¼ cup beef stock powder
- 8-10 cups water
- ⅓ cup red lentils, soaked
- ½ -¾ cup pearl barley
- 2 bay leaves
Instructions
PAT the stewing beef dry with paper towels and Combine flour, salt and pepper. Toss the meat in the seasoned flour to evenly coat.
HEAT the olive oil in a large Dutch oven set over high heat. Add the beef to the pot in a single layer (you may need to cook your beef in two batches to prevent overcrowding) and cook just until the beef starts to brown on the outside – about 3-5 minutes. Remove and set aside.
HEAT an additional tablespoon of olive oil in the same pot or Dutch oven set over medium heat. Add the veggies and cook for about 10 minutes. Scrape up any brown bit stuck to the bottom of the pot and cook with the vegetables
AFTER the vegetables have started to soften, oregano, tomato paste, and Worcestershire sauce. Stir to combine.
RETURN the beef back to the pot and add the beef stock, water, lentils and barley. Mix well to combine and increase to high heat. Bring to a boil, then cover and reduce the heat to low. Add bay leaves and spinach. Simmer for at least 1 hour, stirring occasionally.
ALSO SEE: GREEK LENTIL SOUP
