Beef and Barley Bowl
Green
Hearty beef and barley bowl packed with potatoes and vegetables, gently simmered with tomatoes, thyme and Worcestershire sauce. Serve with a fresh bread roll.
Ingredients
- Ingredient
- Amount
- Canola oil
- as needed
- Lean beef
- 325g diced
- Small potatoes
- 1-2 diced
- Onion
- ½ diced
- Garlic cloves
- 1-2 peeled and finely diced
- Carrot
- 1 diced
- Celery stalk
- 1 diced
- Frozen peas
- ½ cup
- Flour
- 25g
- Reduced salt beef style stock powder
- 2 tsp
- Water
- 725mls
- Dried pearl barley
- ½ cup
- Tomato paste
- 2 tsp
- Crushed tomatoes
- ½ 400g can
- Worcestershire sauce
- 3 tsp
- Bay leaf
- 1
- Dried thyme
- 1.5 tsp
This is a School Lunch Project Menu item, best served “Bread roll”.
Method
- Place a large saucepan onto a medium/high heat. Add oil then the diced beef and cook until browned on all sides. Remove beef from pan and set aside.
- Reduce the heat and add the diced onion and garlic, cook until soft.
- Add the diced carrot, celery and tomato paste cook for two minutes.
- Stir in the flour. Continue stirring slowly while adding the stock powder and water. Stir well making sure no lumps form.
- Add the crushed tomatoes, Worcestershire sauce, barley, peas, bay leaf and thyme, stir well.
- Add the beef back into the soup & potatoes. Reduce the heat, cover with a lid and simmer gently for 1 – 1.5 hours.
- If the soup becomes too thick, add water to thin out.
Serve with a bread roll.
Serves: 6
This recipe has been produced for the School Lunch Program by School Food Matters in partnership with Loaves and Fishes Tasmania and Department of Health Tasmania Dietitians.
Feel free to share with this acknowledgement.
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