Beef and Barley Soup with Green Sauce

Beef and Barley Soup with Green Sauce
Prep Time: 30 mins Cook Time: 4 hours 30 mins Servings: 6
Chef: @cookingwithmaddog

Slow-cooked beef ribs with pearl barley and seasonal veg, hearty, flavour-packed comfort food perfect for colder days. Simmered for 3+ hours until tender, this one-pot meal is rich, nourishing, and finished with a fresh green herb sauce. Serves 6. Ideal for family dinners or batch cooking.

Note: This recipe contains barley, which is not gluten-free. For a Coeliac-safe version, you can substitute with brown rice or quinoa.

From The Butcher Shoppe
Cape Grim Beef Short Ribs
Cape Grim Beef Short Ribs
$92.80 ea
$92.80

Ingredients

  • Soup
  • 2kg boneless beef short ribs cut into large 10 cm cubes
  • 3L quality beef stock
  • 2 large onions, chopped
  • 2 large carrots, cut into large chunks
  • 2 large celery stalks, cut into large chunks
  • 4 medium turnips, peeled and chopped into large chunks
  • 5 garlic cloves, smashed
  • 1 rosemary sprig
  • 6 thyme sprigs
  • 3 bay leaves
  • 500g pearl barley
  • Olive oil
  • Salt + pepper
  • Ingredients – Green Sauce
  • ½ cup pine nuts, toasted
  • 4 garlic cloves
  • 2 cups fresh parsley
  • 1 jalapeno
  • Juice of 1 lemon
  • ⅓ cup olive oil
  • Salt + pepper to taste
From The Butcher Shoppe
Cape Grim Beef Short Ribs
Cape Grim Beef Short Ribs
$92.80 ea
$92.80

Method

  1. Heat a splash of olive oil in a large, heavy-based pot over medium-high heat. Generously season your beef ribs with salt, then brown them in batches until well caramelised. Don’t rush this step, as it builds rich, deep flavour. Once browned, return all ribs to the pot, add beef stock, and bring to a gentle simmer. Cover and cook for around 3 hours, or until the meat is tender and pulls away easily from the bone.
  2. Remove the ribs and set aside. Strain the stock and set it aside as well. In the same pot, add a little more oil if needed, sauté finely chopped onions and garlic until softened and fragrant. Pour in your reserved stock, add pearl barley, and simmer uncovered for 15 minutes. Stir in chopped carrots, celery, turnips, and fresh herbs like thyme, rosemary, and bay leaves. Continue cooking for 30–40 minutes, or until the vegetables and barley are just tender—avoid overcooking the turnip and carrot.
  3. Return the beef to the pot and gently heat through. Season to taste with salt and pepper before serving. For the green sauce: Blend toasted pine nuts, fresh parsley, garlic, lemon juice, olive oil, salt, and pepper until smooth. Taste and adjust seasoning as needed.

Notes

The freshness of the tangy green sauce balances the richness of the beef and ties the dish together. It won’t be the same without it.

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