Slow-Cooked Beef & Barley Soup

taste.com.au

Patty Thom

2 tsp olive oil

500g beef blade steak, trimmed, chopped

2 carrots, peeled, finely chopped

2 celery sticks, trimmed, chopped

1 large brown onion, finely chopped

2 garlic cloves, crushed

2 tsp fresh thyme leaves

500ml (2 cups) salt-reduced beef stock

375ml (1 ½ cups) water

400g can diced tomatoes

75g (⅓ cup) pearl barley, rinsed, drained

100g trimmed Tuscan cabbage, shredded

Chopped fresh continental parsley, to serve

Baby parsley sprigs, to serve

Directions at taste.com.au

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