Beef and Barley Soup

Posted by in Nigel's Recipes, Beef on February 24, 2016 . 0 Comments.

Method

1. Heat the oil and butter in a large pan and cook the onions and thyme for 15 minutes until dark golden
2. Add the pearl barley, beef and stock, bring to the boil and simmer for 20 minutes or until the barley is tender
3. Add the cabbage and cook for a further 3-4 minutes
4. Ladle the soup into bowls..

<b>Notice</b>: Undefined variable: article in <b>/home/sites/3b/2/23101d1078/public_html/catalog/view/theme/eresponsive/template/blog/article.tpl</b> on line <b>47</b>

Serves: 4
Preparation Time: 5 mins
Cooking Time: 40 mins

Ingredients
300g cooked Scotch Beef, shredded
2 tbsp olive oil

Knob of butter

3 onions, thinly sliced

4 thyme sprigs

75g pearl barley

1 litre beef stock

1⁄2 a Savoy cabbage, shredded


Last update: February 24, 2016

Comments

Leave a Comment

Leave a Reply

* Name:
* E-mail: (Not Published)
   Website: (Site url with http://)
* Comment:
McCaskie Butcher © 2019 | Terms and Conditions | Privacy Policy | Cookie Policy | Sitemap Website by Toltech