Lane Cove NSW 2066

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Slow-Cooker Beef & Barley Soup

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Slow cooking really helps to bring out the flavour in this winter-warming soup.


500g beef blade steak, chopped

2 celery stalks, trimmed and chopped

2 carrots, scrubbed or peeled and finely chopped

2 crushed garlic cloves

1 large finely chopped onion

2 tsp olive oil

2 tsp fresh, chopped thyme leaves

375ml water

400g can chopped tomatoes

500ml beef stock (use reduced salt for a healthier option)

100g Tuscan cabbage

75g rinsed and drained pearl barley

Freshly ground black pepper

Chopped parsley for serving


  1. Warm half of the olive oil over a low heat in a saucepan and add the beef. Cook until the beef is nicely browned and place in slow cooker.
  2. Warm the rest of the oil over a medium heat and add the onion, carrot and celery and cook for approximately 5 minutes until the mixture is soft.
  3. Add the thyme and garlic and stir for 1 minute until aromatic then return beef to pan.
  4. Add the stock, tomatoes and water and bring to boil before transferring the soup to a slow cooker. Cover the soup and cook on low for 6 hours.
  5. Add the Tuscan cabbage and pearl barley and continue cooking for another 2 hours until the cabbage has wilted and the barley is tender.
  6. Taste and adjust seasoning with freshly ground black pepper. Serve the soup with fresh parsley.

Serves 4

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