Beef and Barley Soup

Serves 6

2 Generous Spoonfuls of Olive Oil

1 Large Onion, Peeled & Diced

3 Carrots, Peeled & Diced

3 Stalks of Celery Diced and Some of the Interior Leaves

Salt and Pepper

3 Fresh Bay Leaves

4-5 Sprigs Fresh Thyme, Stripped (just use them leaves)

1.5-2lbs Grass-fed Beef Chuck, Cut into Small Dice

2 Heaped Spoonfuls of Tomato Paste

225 Grams of Pearl Barley

1 Can Guinness Stout or Blonde

2 Litres of Best Quality Beef Stock

Parsley to Garnish

In a large dutch oven heat the olive oil over medium low heat. Add in the onion, carrot, celery and salt and pepper to taste. Sauté for 5-6 minutes. Add in your fresh herbs. Increase the heat to medium and add in your beef. Allow the beef to brown and caramelise a bit (a large pot is essential here to ensure the meat has room to brown and not just steam).

Add in your tomato paste and stir to combine - cook the tomato paste out a bit (fry it essentially) to intensify the flavour. Add in the barley and stir again. Adjust the heat once more to medium high. Add in the can of Guinness and the beef stock. Bring to a low boil. Reduce heat to low and cover with a lid. Allow to simmer for 45 minutes. Remove the lid and simmer for a further 20-25 minutes.

*This soup should be just verging on a stew consistency - a slightly thickened liquid but still fluid. Any leftovers will thicken more overnight as the barley slowly releases more starch.

Garnish with fresh parsley leaves and serve with warm crusty bread.