Beef, Mushroom And Barley Soup

1. 1

   Heat 1 tbsp of the oil in a large saucepan on high heat. Cook the beef, in batches, for 5 mins until brown. Remove from the pan. Add the mushrooms and cook for 3-4 mins, until golden. Set aside.

2. 2

   Heat the remaining 1 tbsp oil in same pan on medium heat. Add the onion and barley and cook, stirring occasionally, for 5 mins, until the onion is soft. Add the stock and tomato paste, stirring to loosen any brown bits.

3. 3

   Return the beef and mushrooms to the pan and bring to a boil. Add the thyme and bay leaf. Reduce the heat to low and simmer, covered, for 1 hour, until the beef is very tender. Season to taste and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.