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Brown Windsor soup with pearl barley
Meltingly tender beef, Worcestershire & Marmite
Brown Windsor soup with pearl barley
Serves 6
Cooks In1H 20M
DifficultySuper easy
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Ingredients
- 1 large knob of unsalted butter
- olive oil
- 500 g diced stewing steak
- 1 tablespoon Marmite
- 1 splash of Worcestershire sauce
- 1 red onion
- 2 carrots
- 3 sticks of celery
- 1 fresh bay leaf
- 1 sprig of fresh rosemary
- 1 tablespoon plain flour
- 2 litres organic beef stock
- 150 g pearl barley
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Method
- Melt the butter in a large pan over a medium heat, add a splash of olive oil and the steak, and lightly brown the meat all over.
- Stir in the Marmite and Worcestershire sauce, turn the heat up to high and keep stirring until all the liquid has evaporated.
- Meanwhile, peel and/or trim and chop the onion, carrots and celery.
- Add the chopped veg to the pan with the bay leaf and rosemary sprig and cook over a low heat with the lid on until softened.
- Stir in the flour and, after 1 minute, pour in the stock. Season well with sea salt and black pepper.
- Bring to the boil, then reduce to a simmer, add the pearl barley and cook gently for 1 hour, then remove from the heat and discard the rosemary sprig (if you like) and bay leaf.
- Whiz the soup with a stick blender for a couple of seconds, so it thickens, but there are still some chunky bits, then give everything a good stir.
- Serve with hunks of soda bread for dunking.
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