Beef, Barley and Vegetable Soup

This heart-warming soup feels good for the soul. The combination of ingredients is not only tasty but can make the perfect lunch or dinner! Make a day before and simply pop in the microwave to heat to boiling point before serving.

Entree Lactose Free
Difficulty: Easy
Servings: 4
Preparation time: 15 minutes
Cooktime: 90 minutes


15ml olive oil
250g beef blade steak, excess fat trimmed, cut into 2cm pieces
60g brown onion, peeled and finely chopped
1 clove (5g) crushed garlic
1/4 tbsp dried oregano
200ml water
400ml chicken stock, hot
1/2 cup pearl barley, rinsed and drained
80g potato, peeled and coarsely chopped
60g carrots, peeled and coarsely chopped
60g celery, trimmed and coarsely chopped
85g cans crushed tomatoes
Salt and pepper


  1. Heat half of the oil in a large saucepan over high heat. Add the beef and brown, stirring often, for 2 to 3 minutes. Remove and set aside.
  2. Heat the remaining oil in the same pan over medium-high heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft.
  3. Add the garlic and oregano, and cook, stirring, for a further 1 minute.
  4. Return the beef to the pot, and add water, stock, barley, potato, carrot and celery. Bring to the boil and skim the surface with a metal spoon to remove any sediment. Reduce heat and simmer, partially covered, for 1 hour or until the beef is tender.
  5. Add the tomato and cook for another 5 minutes or until heated through.
  6. Season with salt and pepper as required.
  7. Reheat to boiling before serving.
Handy Tips
Use any beef cuts suitable for slow cooking, such as chuck steak, gravy beef or beef cheeks.
If the soup thickens too much during cooking, add water to thin the consistency.
Remove the barley and substitute with brown rice or quinoa to make this dish suitable for a Gluten
Free (GF) dietary option.
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