Ingredients
¼ cup olive oil
500g chuck steak
cubed
2 celery
sliced
1 swede
peeled and diced
1 parsnip
peeled and diced
2 carrots
peeled and chopped
1 tbsp paprika
8 cups chicken stock
1 cup pearl barley
Allergy Advice
Contains Gluten
Equipment
- 1 frying pan
- 1 slow cooker
Instructions
- In a frying pan, heat the oil and fry the chuck steak in small batches until browned. Place in the slow cooker.
- Place the vegetables and paprika in the frying pan and cook for 5 minutes. Add the chicken stock and bring to the boil. Pour into the slow cooker.
- Stir in the pearl barley and place on high until bubbling.
- Skim the top of the soup, removing the grey matter and oil that is on the surface. Turn to low for 3-5 hours.
- Season with salt and pepper to taste.
Notes
Tip
This one REALLY hearty soup that is perfect for a winters day.
Tip
You can just grab one of those soup packs at the greengrocers and you will have all the vegetables you need for this recipe.
Tip
Do not forget to season it at the end.
