Beef & Barley Soup

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Beef & Barley Soup

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Ingredients

[/et_pb_text][et_pb_divider color=”#cccccc” divider_weight=”2px” _builder_version=”4.5.1″ max_width=”80px” max_width_tablet=”150px” max_width_phone=”150px” max_width_last_edited=”off|desktop” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%”][/et_pb_divider][et_pb_text _builder_version=”4.9.7″ text_font=”Poppins||||||||” text_text_color=”#1e1e1e” text_font_size=”16px” ul_font=”||||||||” ul_line_height=”2em” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%”]Serves 4

2 Tbs olive oil
500g stewing beef
1 onion, chopped
2 carrots, chopped
2 tsp paprika
1 tsp thyme
2 tsp crushed garlic & ginger paste
1 cup Pearl barley
1 stock cube (dissolved in 1L water)
Salt and pepper to taste
2 Tbs chopped fresh parsley[/et_pb_text][/et_pb_column][et_pb_column type=”2_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text admin_label=”Title” _builder_version=”4.5.3″ text_font=”Poppins||||||||” text_text_color=”#1e1e1e” text_font_size=”26px” header_3_font=”Poppins||||||||” header_3_font_size=”26px” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%”]

Instructions

[/et_pb_text][et_pb_divider color=”#cccccc” divider_weight=”2px” _builder_version=”3.2″ max_width=”80px” max_width_tablet=”150px” max_width_phone=”150px” max_width_last_edited=”off|desktop” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%”][/et_pb_divider][et_pb_text _builder_version=”4.9.7″ text_font=”Poppins|300|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%”]Heat a large pot, add olive oil then add the beef and sauté on high heat until meat is browned.

Add onion and carrot, then turn heat down to medium and sauté for 5 minutes.

Add paprika, thyme and garlic & ginger paste and stir well.

Add pearl barley and stock and stir well.

Cover with a lid and leave to simmer for 1.5 hours on low heat, checking every 30 minutes and top up with water if necessary.

Once barley is cooked through and meat is tender, season with salt and pepper to taste, stir in parsley before serving.[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]