1 Harvey Beef Salt and Pepper Roast (approx 600-800g)
2 Tbsp extra virgin olive oil
2 carrots, diced 1cm
2 celery stalks, diced 1cm
1 onion, finely diced
2 garlic cloves, minced
1 green capsicum, diced 1cm
1 tsp dried thyme
1 tsp fennel seeds
1 x 400g tin diced tomatoes
1 ½ cup stock (chicken or beef)
1 bunch fresh basil, chopped
1 tsp sea salt
1 x 400g tin butter beans, drained and rinsed
1 cup pearl barley, cooked to al dente
1 bunch of kale, leaves picked and shredded
3 x strips lemon rind, pith removed
Crusty Italian loaf to serve (optional)
Parmesan to serve (optional)
1. Heat oil in a heavy based saucepan or casserole dish over medium high heat.
2. Dice beef into 8-10 pieces and add to pan. Cook beef for 3-4 minutes or until browned. Remove from pan and set aside.
3. Add the carrot, celery, onion, garlic and capsicum to the pan. Cook, stirring regularly, until the onion is translucent (6-7 minutes).
4. Add thyme and fennel. Stir to combine.
5. Return beef to saucepan, add stock, tin tomatoes and half of the fresh basil. Season to taste.
6. Bring soup to a simmer, then reduce heat to a very slow simmer and cover with a tight fitting lid or foil.
7. Cook until meat is tender (3 ½-4 hours). Check liquid levels after 2 hours and top up with water or stock if necessary.
8. Remove from heat and shred meat into small pieces with two forks.
9. Stir through beans, barley, kale and lemon rind, then adjust seasoning to taste.
10. Top up liquid with boiling water to desired consistency (approximately 2 cups).
11. Serve with fresh basil, grated parmesan and crusty bread.
COOKS NOTES
Alternatively, slow cook in a low oven at 150°C for 3½-4 hours, checking on liquid levels regularly.
We used pre-cooked barley in our soup, but any pre-cooked grain can be added, such as quinoa or brown rice.
Choose a gluten free grain for a gluten free option.