“A hearty comforting beef and vegetable soup that can be left to simmer on the stove top or in a crock pot.”
READY IN:
5hrs 15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a large pan or casserole over a medium-high heat and fry the bacon for 3 minutes until browned. Remove with a slotted spoon and place into a large bowl.
  2. Add the beef to the same pan and fry for about 5 minutes until a dark brown colour on all sides (you may need to do this is two batches to avoid overcrowding the pan). Remove with a slotted spoon and add to the bacon.
  3. Tip the onions into the pan, reduce the heat to medium and sweat the onions for 5-10 minutes until softened and translucent, but not browned.
  4. Return the beef and bacon to the pan, along with any juices that have collected in the bowl then tip in the carrots, bay leaves and thyme.
  5. Cover with the broth, season with salt and pepper and bring to the boil. As soon as it comes to the boil, reduce the heat and simmer very gently for 2-3 hours. Add a splash of water during cooking if necessary to prevent it from drying out.
  6. Stir in the pearl barley and simmer for a further hour. Finally, add the potatoes and cook for 30 minutes or until the potatoes are tender.
  7. Taste for seasoning and serve with hunks of homemade bread to mop up the juices.

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