Beef, Barley & Rosemary Soup
6 tbsp olive oil
600g Harvey Beef Garlic & Rosemary Marinated Rump, cut in 3 cm cubes
1 large brown onion, chopped
2 tbsp rosemary chopped
2 celery sticks, chopped
2 carrots, chopped
1 bay leaf
3 garlic cloves, crushed
5 cups salt reduced liquid Beef stock
3/4 cup pearl barley, rinsed
2 tbsp parsley, finely chopped
Sea salt & freshly ground black pepper to season
Dice beef and season with salt & pepper, toss with a little olive oil. Heat a large saucepan to a medium heat, sauté beef in batches until browned. Remove to one side, add remaining oil and sauté onion, garlic, carrot & celery until lightly browned, add beef back to the pan, along with the bay leaf & chopped rosemary and sauté for 1 more minute.
Add stock and cover, simmer gently for approx. 1 hour until beef is tender. Add barley and cook for a further 30 minutes.
Season with salt & pepper, stir through parsley & serve with warm crusty bread