Food & Wine
Spicy beef and barley soup
Rich, aromatic and very tender, this spicy beef and barley soup tastes great with a side of sesame flatbread and is a real winner during the cooler months.
Serves: 6
Ingredients:
- 4 tablespoons extra virgin olive oil
- 1 large onion, finely chopped
- 2 carrots, peeled, finely diced
- 2 sticks celery, thinly sliced
- 4 cloves garlic, finely chopped
- ½ teaspoon chilli flakes
- 600g boned beef shin, diced 2cm
- 2 tablespoons cumin seeds, toasted
- ½ teaspoon ground cinnamon
- 1 tablespoon sweet smoked paprika
- 1 teaspoon ground turmeric
- 400g can chopped tomatoes in juice
- 4 tablespoons tomato paste
- ½ cup pearl barley
- 1.5 litres beef stock
Method:
- To begin, heat the oil in a large saucepan over moderate heat then add the onion, carrots, celery, garlic, chilli flakes, beef and cumin seeds.
- Fry for about 10 minutes or until the onion is soft and everything is browned.
- Add the cinnamon, paprika, turmeric, tomatoes, tomato paste, barley, stock and a litre of water.
- Bring to the boil then simmer for one and a half hours or until the beef is very tender.
- Taste and season with salt and freshly ground black pepper then serve with warm flatbreads.
Have you ever tried a recipe like this? What’s your favourite dish to enjoy on a cold winter’s night? Let us know in the comments below.
Written by Ray McVinnie. First appeared on Stuff.co.nz.
Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the abcshop.com.au to order your copy now.
Related links:
Spicy beef curry with cauliflower rice