Step 1

Heat oil in a heavy-based saucepan or casserole dish over medium-high heat.

Step 2

Dice beef into 8-10 pieces and add to the pan. Cook beef for 3-4 minutes or until browned. Remove from pan and set aside.

Step 3

Add the carrot, celery, onion, garlic, and capsicum to the pan. Cook, stirring regularly, until the onion is translucent (6-7 minutes).

Step 4

Add thyme and fennel. Stir to combine.

Step 5

Return beef to the saucepan, add stock, tin tomatoes, and half of the fresh basil. Season to taste.

Step 6

Bring soup to a simmer, then reduce heat to a very slow simmer and cover with a tight-fitting lid or foil.

Step 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.

Step 8

Remove from heat and shred meat into small pieces with two forks.

Step 9

Stir through beans, barley, kale, and lemon rind, then adjust seasoning to taste.

Step 10

Top up liquid with boiling water to desired consistency (approximately 2 cups).

Step 11

Serve with fresh basil, grated parmesan, and crusty bread.