Beef, Barley & Rosemary Soup

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


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