Beef & barley soup


Hearty. Rich. Tasty. Healthy.
All of the wonderful foodie things combined in one bowl. I love it!!
I used my Instant Pot for this dish, which, of course, simplifies things and naturally speeds up the process, leaving you with the same great end result. However, stove top is just as good. It just takes a little more time, patience and stirring.
This recipe’s method is based on the pressure cooker. For stove top the method remains the same. It is really just the cooking time that will increase to an hour or until the pearl barley is thoroughly cooked.

I served the soup with home made flatbread filled with cheese & garlic, toasted in a sandwich toaster. It was the perfect side and left me smiling.

Ingredients (serves 8)
3 Tbs Olive oil
450g Beef shin
1/2 C Red wine
6 C Beef broth
1 C Pearl barley
1 Onion, chopped
3 Garlic cloves, chopped
1 Tsp dried rosemary
2 Carrots, cut into blocks
2 Celery stalks, sliced
2 Tbs Tomato paste
1 Can chopped tomato
2 Tbs Worcestershire sauce
2 Tbs Brown sugar
1/4 Tsp Cayenne pepper
2 Bay leaf
Pinch chilli flakes (optional)
Salt
Black pepper

How to do it
Turn the pot on saute mode, add olive oil to the pot and brown the meat on both sides. Remove the meat and set aside.
Heat olive oil in the pot again. Add the onion and saute for a minute. Add the garlic, carrot, celery, rosemary & tomato paste and cook for 2 minutes. Add the pearl barley and stir through until well coated. Pour the stock, wine & canned tomato into the pot together with the brown sugar, bay leaf, cayenne, Worcestershire sauce, chilli flakes, salt & pepper. Nestle the meat in the middle. Place the lid on top, seal the vent and turn on pressure cooking mode for 30 minutes.
Manually release the pressure. Remove the meat and flake it by using two forks. Return the meat to the pot. Check the seasoning and add more salt if desired.

Served topped with a dollop of sour cream, parmesan shavings and sliced avocado and a lovely crusty bread on the side.

From my kitchen to yours, with love x

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