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Beef and barley soup

Recipe from: 9/1/1998 12:00:00 AM

Ingredients 9
Servings 4
Time 10 min


  • 2
    beef stock
  • 400
    beef shin, chopped
  • 2
    onions, chopped
  • 2
    large carrots, sliced
  • 400
    chopped tomatoes
  • 250
    pearl barley
  • salt and freshly ground black pepper, to taste
  • 45
    freshly chopped parsley
  • 4
    crusty rolls to serve


1hr 45 min
Heat the stock in a large saucepan.
Add the beef and bring to the boil.
Reduce the heat and allow to simmer for 1 hour.
Add all the remaining ingredients, except the parsley and allow to simmer for a further 45 minutes.
Remove the meat from the soup and discard the bones.
Dice the meat and return to the soup.
Stir in the parsley and serve with crusty rolls.

Read more on: soup  |  beef

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