Beef & barley soup

SERVES 4 PREP + COOK TIME 2 HOURS

1 tablespoon extra virgin olive oil

1kg diced beef chuck steak 1 large (200g) brown onion, chopped coarsely

2 cloves garlic, crushed 2 stalks celery (300g), trimmed, chopped coarsely 1 large (180g) carrot, sliced ½ cup (100g) pearl barley 1.5 litres (6 cups) water 2 cups (500ml) beef stock 3 cups (250g) coarsely shredded cavolo nero (Tuscan cabbage)

3⁄4 cup coarsely chopped fresh flat-leaf parsley 1 Heat oil in a large saucepan, cook beef over high heat, until well browned all over. Remove from pan.

2 Reduce heat to medium; add onion, garlic, celery and carrot to same pan, cook, stirring, about 5 minutes or until vegetables begin to soften. Season to taste with sea salt flakes and freshly ground black pepper. Return beef to the pan with barley, the water and the stock. Bring to the boil then reduce heat, simmer, covered, for 1¾ hours or until beef is tender.

3 Taste and season with salt flakes and freshly ground black pepper then stir in cavolo nero; cook, covered, for 5 minutes or until just wilted.

Suitable to freeze.