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Beef and Barley Soup

Beef and Barley Soup


  • 2 tablespoons olive oil
  • 600grams beef blade, trimmed and cut into 3cm pieces
  • 1 large brown onion, halved
  • 2 thyme sprigs
  • 2 celery sticks, sliced
  • 1 bay leaf
  • 3 cloves garlic, crushed
  • 1 teaspoon ground cinnamon
  • 5 cups beef stock
  • 150g pearl barley, rinsed
  • 100grams green beans, trimmed and cut into 3cm lengths



Heat oil in a large saucepan over medium-high heat. Add beef and cook for 5 minutes or until browned all over. Transfer to a heatproof plate. 


Add onion, thyme, celery, carrot, bay leaf and garlic. Cook for 3 minutes or until starting to brown. Add cinnamon and cook for 30 seconds or until fragrant. Add stock and 3 cups of 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.


Add barley and return to a simmer. Simmer, uncovered, for 30-40 minutes or until barley is tender. Season.

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