Beef, barley and vegetable soup

This dinner has it all - slow-cooked meat, four veg and fragrant herbs - for less than $2 a head.

The ingredient of Beef, barley and vegetable soup

1. 1 tablespoon olive oil
2. 350g beef blade steak, excess fat trimmed, cut into 1.5cm pieces
3. 1 brown onion, finely chopped
4. 2 garlic cloves, crushed
5. 1 teaspoon dried oregano
6. 1.5L (6 cups) water
7. 3 teaspoons Massel chicken style stock powder
8. 105g (1/2 cup) pearl barley, rinsed, drained
9. 1 large potato, peeled, coarsely chopped
10. 1 large carrot, peeled, coarsely chopped
11. 2 celery sticks, trimmed, coarsely chopped
12. 1 large ripe tomato, coarsely chopped

The instruction how to make Beef, barley and vegetable soup

1. Heat half the oil in a large saucepan over high heat. Add the beef and cook, stirring often, for 2-3 minutes or until browned. Transfer to a plate.
2. Add remaining oil to the pan. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and oregano, and cook, stirring, for 1 minute or until aromatic.
3. Add the beef, water, stock powder, pearl barley, potato, carrot and celery. Bring to the boil, skimming the surface with a metal spoon to remove any scum. Reduce heat to low. Cook, partially covered, for 1 hour or until the beef is tender.
4. Add the tomato. Cook for 5 minutes or until heated through.
5. Season with salt and pepper. Ladle among serving bowls.

Nutritions of Beef, barley and vegetable soup

calories: 315.48 calories
fatContent: 10 grams fat
saturatedFatContent: 2.5 grams saturated fat
carbohydrateContent: 32 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 24 grams protein
cholesterolContent:
sodiumContent: