Nourish your body with a hearty bowl of this homemade beef and barley soup.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Heat oil in a large saucepan over medium-high heat. Add beef and cook for 5 mins or until browned all over. Transfer to a heatproof plate. Add onion, thyme, celery, carrot, bay leaf and garlic. Cook for 3 mins or until starting to brown. Add cinnamon and cook for 30 secs or until fragrant. Add stock and 3 cups (750ml) water. Bring to the boil. Return beef to pan. Reduce heat to medium-low and simmer, covered, for 1 hour or until beef is just tender.
For a no-fuss winter warmer that hits the spot, this hearty beef soup is a winner every single time. It’s loaded with goodness such as Australian beef blade roast, pearl barley and plenty of veggies like carrots, celery, green beans and onions. The result is a savoury, flavourful soup that’s perfect for lunch, dinner or just when you’re craving something warm.
One of the heroes of this wholesome soup is barley. Barley – or pearl barley – is a type of barley that has been processed to remove its outer hull. It has a chewy, tender texture similar to brown rice. To achieve the best results with our beef and pearl barley soup recipe, cook the barley in plenty of aromatics like bay leaves and herbs. Let it simmer uncovered for between 30-40 minutes until each grain is tender. This beef soup recipe is best served with an extra sprinkling of thyme leaves or opt for a homemade sourdough to mop everything up.
Blade roast, also known as beef bolar blade roast, comes from the shoulder blade of the cow. It has a hearty, rich flavour and is commonly used in slow-cooked dishes like casseroles, stews and soups. To avoid chewy, tough beef, cook your blade roast low and slow until perfectly tender.