SLOW COOKER BEEF AND BARLEY SOUP
PREP TIME
10 MINS
COOK TIME
8 HRS
TOTAL TIME
8 HRS 10 MINS
Hearty and delicious slow cooker beef and barley soup - the ultimate
comfort food.
Course: Soup
Servings: 6 servings
Author: Lucy
Parissi
INGREDIENTS
·
700 g | 1.5lbs beef shin cut into small cubes
·
100 g | 3.5oz pearl barley
·
3 carrots peeled and finely diced
·
2 celery sticks peeled and finely diced
·
2 leeks white parts only, finely diced
·
2 shallots peeled and finely diced
·
2 tbsp tomato purée
·
1 large floury potato peeled and cubed
·
1 tbsp plain flour
·
1 tbsp soy sauce
·
1/2 tbsp Worcestershire sauce
·
1 tsp dried mixed herbs thyme, oregano
·
1 1/2 litres | approximately 6 cups hot beef stock made with 1-2 stock cubes
·
salt and freshly ground pepper to season
·
handful flat leaf parsley chopped, to garnish
·
olive oil to fry
INSTRUCTIONS
1. Add the flour onto a plate and season liberally with salt and pepper.
2. Toss the beef cubes to coat in the flour.
3. Heat a little olive oil in a large non-stick frying pan. Fry the beef
cubes, in batches, until lightly browned. Transfer to your slow cooker.
4. Fry the carrots, celery, leeks, shallots and potato over medium heat
until slightly softened.
5. Stir in the tomato purée, soy sauce, Worcestershire sauce, dry herbs and
transfer everything to the slow cooker.
6. Add the stock and pearl barley and stir well. Cover and cook for 8 hours
on low setting.
7. Serve garnished with a little chopped parsley and crusty bread on the
side. Thin the soup with a little water if necessary before serving.
RECIPE NOTES
Vary
the vegetables according to what's in season. Squash, parsnips, sweet potatoes
are all great additions.
Make sure you leave a bit of space at the top of your slow cooker as the barley will thicken as it cooks.
Make sure you leave a bit of space at the top of your slow cooker as the barley will thicken as it cooks.
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