A Perfect Pantry
Beef and Barley Soup
- PREP TIME
- - COOK TIME
- - READY TIME
- - SERVINGS
4
INGREDIENTS
- 2 tbsp olive oil
- 500g gravy beef, 2cm cubes
- 1 brown onion, diced
- 2 clove garlic, crushed
- 1 carrots, 1cm diced
- 1 celery stick
- 2L beef stock
- ½ cup pearl barley
- 1 tbsp parsley, chopped
DIRECTIONS
- In a frying pan, heat the oil and add the beef. Sauté until golden brown. Remove then add the, onion, garlic, carrot and celery into the pan and sauté until golden brown.
- Place the beef, cooked onion, garlic, carrot, celery stock and barley into the slow cooker and set on high for 4 hours or low for 8 hours. Place the lid in place and allow to cook.
- When soup is cooked, remove and serve with fresh parsley.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
Stainless 6L Slow Cooker
World of Flavours 4.5L Slow Cooker
- Site by RGC Digital Marketing