Winter is fast approaching us Aussies and while most overseas would just assume it’s pretty warm since it rarely shows in the land down under, but like others around the globe we too also get hit with a pretty big dip in temperature and we need to keep ourselves warm. Now there are a few way that we bears achieve this, bear cuddles, big woolly pyjamas, and of course warm home cooked meals. So this Winter (in the Southern Hemisphere for all you lucky boys keeping warm up north) I’m going to be putting up a number of warm meals starting with a month of delicious soups for you all to try and warm up those furry bellies.

30239_lAll Bases Covered Beef Soup

Nutritional Information

Protein: 33.00g, Dietary Fibre: 8.00g, Fat Total: 9.50g, Saturated Fat: 2.50g, Carbohydrate Total: 31.00g, Energy: 1440kJ.

Prep Time

30 Minutes

Cooking Time

2 Hours 30 Minutes

Ingredients

  • 1 tbs Olive Oil
  • 500g Lean Beef Chuck, coarsely chopped
  • 2 Carrots, peeled, finely chopped
  • 2 Celery Sticks, finely chopped
  • 1 Large Brown Onion, finely chopped
  • 2 Garlic Cloves, crushed
  • 2 tsp Chopped Fresh Rosemary
  • 500ml (2 cups) Woolworths Select Salt-Reduced Chicken Stock
  • 500ml (2 cups) Water
  • 80g (1/3 cup) Pearl Barley, rinsed
  • 2 dried Bay Leaves
  • 3 (about 400g) large Truss Tomatoes, finely chopped
  • 300g Sweet Potato (Kumara), peeled, cut into 1cm pieces

Utensils Recommended

  • 1 Large Saucepan
  • Chopping Board
  • 1 Large Knife
  • 1 Medium Bowl
  • Ladel/Large Spoon

Method

  1. Heat half the oil in a large saucepan over medium-high heat. Stir in the beef for 2-3 minutes or until browned and transfer it to your bowl.
  2. Heat remaining oil over medium heat. Stir in the carrot, celery and onion for 8 minutes or until they’re soft. Stir in the garlic and rosemary for 1 minute until you get this nice aromatic fragrance, it Take generally one minute. Then you return your beef to the pan.
  3. Add the stock, water, barley and bay leaves. Cover and bring to the boil, then reduce the heat to low. Simmer, with lid covered, skimming any scum* that rises to the surface, for 1 1/2 hours. Finally tomato and sweet potato. Simmer for another 30 minutes or until beef is tender. Season with pepper and salt to taste and viola you’ve got yourself a hearty an healthy beef soup fit to feed any hungry bear pawing at your door for food.

*Now when I say scum it just means the residue that builds on the surface of the broth as it boils. Basically skim the spoon along the top of the liquid and remove that residue and toss out; your soup will be cleaner, tastier, and visually more appealing this way.