Jamie Oliver

Brown Windsor soup with pearl barley

With succulent stewed beef

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Brown Windsor soup with pearl barley

Serves 6
Cooks In1H 20M
DifficultySuper easy
Nutrition per serving
  • Calories
    321
    16%
  • Fat
    9.9g
    14%
  • Saturates
    3.5g
    18%
  • Protein
    29.6g
    66%
  • Carbs
    26.4g
    10%
  • Sugar
    4.3g
    5%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    321
    16%
  • Fat
    9.9g
    14%
  • Saturates
    3.5g
    18%
  • Protein
    29.6g
    66%
  • Carbs
    26.4g
    10%
  • Sugar
    4.3g
    5%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 500 g quality stewing steak , diced
  • 1 tablespoon Marmite
  • 1 splash of Worcestershire sauce
  • 1 medium red onion , peeled and chopped
  • 2 carrots , peeled and chopped
  • 3 sticks of celery , trimmed and chopped
  • 1 bay leaf
  • 1 sprig of fresh rosemary
  • 1 tablespoon flour
  • sea salt
  • freshly ground black pepper
  • 2 litres organic beef stock
  • 150 g pearl barley
  • 1 large knob butter
  • olive oil
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Method

Melt the butter in a large saucepan over a medium heat and add a splash of oil. Lightly brown the meat in the pan, then stir in the Marmite and Worcestershire sauce. Turn the heat up and keep stirring as the meat browns further. It will release lots of juices – just keep stirring and cooking until all the liquid has evaporated.

Throw in the chopped veggies, bay leaf and rosemary sprig, place a lid on top and sweat gently on a low heat until softened.

Stir in the flour and, after a minute, pour in the stock. Season well with salt and pepper and bring to the boil. Turn the heat down to a simmer, add the pearl barley and cook gently for about an hour.

Take the pan off the heat and discard the rosemary sprig and bay leaf. Whiz the soup with a hand-held blender for a couple of seconds, so it thickens, but there are still some chunky bits in it, then give everything a good stir. Serve with hunks of soda bread.

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