Beef and barley soup

Ingredients

•  2 tablespoons olive oil
•  600g Coles Australian beef blade roast, trimmed, cut into 3cm pieces
•  1 large brown onion, halved
•  2 thyme sprigs
•  2 celery sticks, thickly sliced
•  2 carrots, chopped
•  1 bay leaf
•  3 garlic cloves, crushed
•  1 teaspoon ground cinnamon
•  5 cups (1.25L) beef stock
•  3/4 cup (150g) pearl barley, rinsed
•  100g green beans, trimmed, cut into 4cm lengths
•  Thyme sprigs, extra, to serve

Steps

1. Heat oil in a large saucepan over medium-high heat.

2. Add beef and cook for 5 mins until browned all over. Place to a heatproof plate. Add onion, celery, thyme, carrot, bay leaf and garlic. Cook for 3 mins until starting to brown.

3. Add cinnamon and cook for 30 seconds until fragrant. Add stock and 3 cups water (750ml). Bring to the boil. Return beef to pan, next reduce heat to medium-low and simmer, cover, for one hour until beef is just tender.

4. Add barley and return to a simmer. Simmer uncovered, for about 30-40 mins until barley is tender. Season.

5. Stir in beans. Cook for 5 mins until beans are just tender. Then serve topped with extra thyme sprigs.

Enjoy!