HEARTY BEEF AND BARLEY SOUP RECIPES

BROWN WINDSOR SOUP | BEEF RECIPES | JAMIE OLIVER RECIPES

Brown Windsor soup | Beef recipes | Jamie Oliver recipes image

Tuck into this hearty and thick beef soup for a proper winter warmer. Delicious!

Total Time 1 hours 20 minutes

Yield 6

Number Of Ingredients 13

Ingredients

1 large knob of unsalted butter
olive oil
500 g diced stewing steak
1 tablespoon Marmite
1 splash of Worcestershire sauce
1 red onion
2 carrots
3 sticks of celery
1 fresh bay leaf
1 sprig of fresh rosemary
1 tablespoon plain flour
2 litres organic beef stock
150 g pearl barley

Steps:

1. Melt the butter in a large pan over a medium heat, add a splash of olive oil and the steak, and lightly brown the meat all over.
2. Stir in the Marmite and Worcestershire sauce, turn the heat up to high and keep stirring until all the liquid has evaporated.
3. Meanwhile, peel and/or trim and chop the onion, carrots and celery.
4. Add the chopped veg to the pan with the bay leaf and rosemary sprig and cook over a low heat with the lid on until softened.
5. Stir in the flour and, after 1 minute, pour in the stock. Season well with sea salt and black pepper.
6. Bring to the boil, then reduce to a simmer, add the pearl barley and cook gently for 1 hour, then remove from the heat and discard the rosemary sprig (if you like) and bay leaf.
7. Whiz the soup with a stick blender for a couple of seconds, so it thickens, but there are still some chunky bits, then give everything a good stir.
8. Serve with hunks of soda bread for dunking.

Nutrition Facts : Calories 321 calories, FatContent 9.9 g fat, SaturatedFatContent 3.5 g saturated fat, ProteinContent 29.6 g protein, CarbohydrateContent 26.4 g carbohydrate, SugarContent 4.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

BEEF-BARLEY SOUP RECIPE - FOOD.COM - FOOD.COM - RECIP…

Beef-Barley Soup Recipe - Food.com - Food.com - Recip… image

Hearty, easy one dish meal that cooks itself while you're gone. Serve with salad and bread, and you have a whole meal.

Total Time 8 hours 15 minutes

Prep Time 15 minutes

Cook Time 8 hours

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs beef round steak or 2 lbs beef chuck, diced
2 cups chopped carrots
1 stalk celery, diced
1/2 green pepper, diced
1 large onion, chopped
1 (16 ounce) can tomatoes, cut up
1/2 cup frozen corn
1/2 cup frozen green beans
2/3 cup barley
1 tablespoon dried parsley flakes
1 tablespoon beef bouillon granules or 2 beef bouillon cubes
2 teaspoons salt
3/4 teaspoon dried basil
5 cups water

Steps:

In skillet brown beef.
Place carrot, celery, green pepper, onion, corn and green beans in crock pot.
Put meat on top.
Combine tomatoes, barley, parsley, bouillon, salt and basil.
Pour over meat.
Add water.
DO NOT STIR.
Cover and cook on LOW for 10-12 hours.

Nutrition Facts : Calories 101.7, FatContent 0.8, SaturatedFatContent 0.2, CholesterolContent 0.1, SodiumContent 746.3, CarbohydrateContent 21.9, FiberContent 5.3, SugarContent 4.5, ProteinContent 3.6

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BROWN WINDSOR SOUP | BEEF RECIPES | JAMIE OLIVER RECIPES

Tuck into this hearty and thick beef soup for a proper winter warmer. Delicious!
From jamieoliver.com
Total Time 1 hours 20 minutes
Calories 321 calories per serving

1. Melt the butter in a large pan over a medium heat, add a splash of olive oil and the steak, and lightly brown the meat all over.
2. Stir in the Marmite and Worcestershire sauce, turn the heat up to high and keep stirring until all the liquid has evaporated.
3. Meanwhile, peel and/or trim and chop the onion, carrots and celery.
4. Add the chopped veg to the pan with the bay leaf and rosemary sprig and cook over a low heat with the lid on until softened.
5. Stir in the flour and, after 1 minute, pour in the stock. Season well with sea salt and black pepper.
6. Bring to the boil, then reduce to a simmer, add the pearl barley and cook gently for 1 hour, then remove from the heat and discard the rosemary sprig (if you like) and bay leaf.
7. Whiz the soup with a stick blender for a couple of seconds, so it thickens, but there are still some chunky bits, then give everything a good stir.
8. Serve with hunks of soda bread for dunking.

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