Beef and Barley Soup

Beef and Barley Soup

  • To Prep: 20 minutes
  • To Cook: 1 hour, 50 minutes


  • 4 bay leaves
  • 1 large brown onion
  • 5 cloves garlic
  • 3 sprigs fresh thyme leaves
  • 2 teaspoons black peppercorns
  • 2 cups beef stock
  • 600g beef chuck steak
  • 1 tablespoon olive oil
  • 2 stalks celery
  • 400g sweet potato
  • 0.5 cups barley
  • 80g green beans


  1. Remove fat from the beef and cut into 4cm pieces.
  2. Place bay leaves, halved onion, garlic, thyme, and peppercorns in a large saucepan with 6 cups cold water and stock. Bring to boil on high.
  3. Add beef to saucepan. Return to a boil, skimming any foam from the top. Cook, covered, on medium-low heat for 1 hour or until beef is just tender. Strain over a large heatproof bowl. Reserve beef and liquid together, and onion and garlic together. Discard remaining solids. Mash onion and garlic in a small bowl until smooth.
  4. Heat oil in a large saucepan on medium- high. Add chopped celery. Cook for 2 minutes or until starting to soften. Add reserved liquid and beef, onion mixture, chopped sweet potato and rinsed barley. Bring to boil. Reduce heat to medium- low. Cook, covered, stirring occasionally, for 30 to 40 minutes or until barley is tender. Season with salt and pepper.
  5. Stir in trimmed green beans. Cook for 5 minutes or until beans are just tender. 6. Serve topped with extra thyme.

Per Serving:

Energy (kJ) 1834
Protein (g) 36.6
Fat, total (g) 15.5
Saturated (g) 4.5
Carbohydrate (g) 32.9
Sodium (mg) 197