Beef and Barley Soup

Ingredients (serves 8)
2 tablespoons olive oil
500g beef chuck steak, cut into 2cm cubes
1 large onion, finely chopped
3 teaspoons sweet paprika
3 carrots, peeled, cut into 1cm cubes
2 swede, peeled, cut into 1cm cubes
2 sticks celery, thinly sliced diagonally
8 cups chicken stock
1 cup pearl barley


Method
Heat 2 teaspoons oil in a large, deep saucepan over medium-high heat. Add a third of the beef and cook for 3 to 4 minutes or until browned. Transfer to a plate. Repeat with oil and beef.
Add remaining oil and onion to pan. Cook for 2 to 3 minutes or until tender. Add paprika and cook for 1 minute. Add carrots, swede, celery, stock, 6 cups water, barley and beef. Bring to the boil. Skim scum. Reduce heat and simmer, partially covered, for 1 1/4 to 1 1/2 hours or until tender. Season with salt and pepper.
Notes & tips
To freeze: Ladle cooled soup into singleserve containers. Freeze for up to 3 months.
To reheat: Thaw in the fridge. Microwave, covered, on MEDIUM-HIGH (70%) for 2 to 4 minutes, stirring every minute, or until hot.