Beef and Barley Soup

 

For 6 servings

• 15 ml vegetable oil
• 250g braising beef, cut into 1cm cubes
• 2 onions, chopped
• 2 garlic cloves, minced
• 10 button mushrooms, quartered
• 1.25 liters beef broth
• 125ml barley
• 30 ml fresh oregano, chopped
• 2 carrots, cut into 1 cm cubes
• Zest and juice of 1 orange
• Salt and pepper

1. In a large saucepan, heat the oil and sear the beef cubes to brown them; add onions, garlic and mushrooms.

• Cook 4 to 5 minutes, then pour in the beef broth; cover and simmer for 1 hour over low heat.
• Add the rest of the ingredients, season, cover and continue cooking for 1 hour over low heat; serve.

BON APPÉTIT