Beef, Barley And Vegetable Soup

This dinner has it all - slow-cooked meat, four veg and fragrant herbs - for less than $2 a head.

The ingredient of Beef Barley And Vegetable Soup

• 1 tablespoon olive oil
• 350g beef blade steak excess fat trimmed cut into 1 5cm pieces
• 1 brown onion finely chopped
• 2 garlic cloves crushed
• 1 teaspoon dried oregano
• 1 5l 6 cups water
• 3 teaspoons massel chicken style stock powder
• 105g 1 2 cup pearl barley rinsed drained
• 1 large potato peeled coarsely chopped
• 1 large carrot peeled coarsely chopped
• 2 celery sticks trimmed coarsely chopped
• 1 large ripe tomato coarsely chopped

The Instruction of beef barley and vegetable soup

• heat half the oil in a large saucepan over high heat add the beef and cook stirring often for 2 3 minutes or until browned transfer to a plate
• add remaining oil to the pan add the onion and cook stirring occasionally for 5 minutes or until soft add the garlic and oregano and cook stirring for 1 minute or until aromatic
• add the beef water stock powder pearl barley potato carrot and celery bring to the boil skimming the surface with a metal spoon to remove any scum reduce heat to low cook partially covered for 1 hour or until the beef is tender
• add the tomato cook for 5 minutes or until heated through
• season with salt and pepper ladle among serving bowls

Nutritions of Beef Barley And Vegetable Soup

calories: 315 48 calories
calories: 10 grams fat
calories: 2 5 grams saturated fat
calories: 32 grams carbohydrates
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calories: 24 grams protein
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