Farmhouse Beef and Barley Soup
A rich, hearty South Australian winter soup packed with tender beef chuck, nutty pearl barley, and sweet root vegetables simmered in a savoury broth.
- Prep
- 20 min
- Cook
- 90 min
- Total
- 110 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Large heavy-based stockpot or Dutch oven
- •Chef's knife
- •Chopping board
- •Wooden spoon
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 12 g
- carbs
- 35 g
- fibre
- 6 g
- protein
- 32 g
- calories
- 380 kcal
Instructions
- 1
Heat one tablespoon of olive oil in a large stockpot over medium-high heat.
- 2
Season the diced beef chuck with a pinch of salt and cracked black pepper.
- 3
Brown the beef in two batches until caramelised on all sides, then transfer to a plate.
- 4
Add the remaining oil to the pot and cook the onion, carrot, celery, and swede until softened.
- 5
Stir in the chopped garlic and tomato paste, cooking for one minute until fragrant.
- 6
Return the browned beef to the pot along with any resting juices.
- 7
Pour in the beef stock and add the rinsed pearl barley, thyme sprigs, and bay leaves.
- 8
Bring the soup to a boil, then reduce the heat to low and cover with a lid.
- 9
Simmer gently for one hour and fifteen minutes until the beef and barley are tender.
- 10
Remove the lid and simmer for another ten minutes to thicken the broth slightly.
- 11
Discard the thyme sprigs and bay leaves, then taste and adjust the seasoning with salt and pepper.
- 12
Ladle into warm bowls and scatter fresh chopped parsley over the top.
Chef's tips
Rinse the pearl barley under cold running water before cooking to remove excess starch. If the soup thickens too much on standing, stir in a splash of warm beef stock or water.
Ingredient substitutions
- beef chuck → gravy beef or beef shin
- swede → parsnip or turnip
- pearl barley → brown rice or soup mix (adjust simmer time accordingly)
Storage
Store in an airtight container in the refrigerator for up to four days or freeze for up to three months.
Reheating
Reheat gently in a saucepan over medium-low heat, stirring occasionally and adding extra stock if the barley has thickened the soup.
Common mistakes to avoid
- •Boiling the soup vigorously instead of simmering gently, which can make the beef tough
- •Skipping the browning step, which robs the broth of deep caramelised flavour
- •Adding too much barley, which can absorb all the liquid and turn the soup into a stew
Serving suggestions
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