Preparation time: 10 min
Cooking time: 1hr 45 min
2 litre beef stock
400 g beef shin, chopped
2 onions, chopped
2 large carrots, sliced
400 g chopped tomatoes
250 ml pearl barley
salt and freshly ground black pepper, to taste
45 ml freshly chopped parsley
4 crusty rolls to serve
Heat the stock ina large saucepan. Add the beef andbring to the boil.
Reduce the heat and allow to simmer for 1 hour.
Add all the remaining ingredients, except the parsley andallow to simmer for a further 45 minutes. Remove the meat from the soup and discard the bones.
Dice the meat and return to the soup.
Stir in the parsley and serve with crusty rolls.
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