Mohamed Shili Jamie Oliver Beef And Vegetable Soup, also known as Brown Windsor Soup, is a hearty meal and one of my best winter vegetable soup recipes. This Beef And Vegetable Soup is made with pearl barley, stewing steak, and a medley of vegetables like red onion, carrots, and celery. Serve this jamie oliver beef and vegetable soup as entree for Stuffed Shells, Steak And Mushroom Pie or with Gordon Ramsay Potato Salad.
Jamie Oliver Beef And Vegetable Soup Ingredients
- 150g pearl barley
- 500g diced stewing steak
- 1 large knob of unsalted butter
- Olive oil
- 1 tablespoon Marmite
- 1 splash of Worcestershire sauce
- 1 red onion
- 2 carrots
- 3 sticks of celery
- 1 fresh bay leaf
- 1 sprig of fresh rosemary
- 1 tablespoon plain flour
- 2 liters of organic beef stock
How To Make Jamie Oliver Beef And Vegetable Soup
- Start with the Meat: Melt the butter in a large pan over medium heat. Add a splash of olive oil and the steak. Lightly brown the meat all over.
- Add Flavor: Stir in the Marmite and Worcestershire sauce. Turn the heat up to high and keep stirring until all the liquid evaporates.
- Prepare the Veggies: Peel and chop the onion, carrots, and celery. Add them to the pan with the bay leaf and rosemary sprig. Cook over low heat with the lid on until softened.
- Thicken the Soup: Stir in the flour and wait for 1 minute. Pour in the beef stock. Season well with salt and pepper.
- Final Cooking: Bring the soup to a boil, then reduce to a simmer. Add the pearl barley and cook gently for 1 hour. Remove the bay leaf and rosemary sprig. Use a stick blender to slightly thicken the soup, leaving some chunky bits.
What To Serve With Beef And Vegetable Soup
A hearty beef and vegetable soup like this pairs wonderfully with crusty bread rolls or a slice of rustic sourdough. For a lighter touch, a simple green salad with a tangy vinaigrette can balance out the richness of the soup.
How To Store Beef And Vegetable Soup
Store your Beef And Vegetable Soup in an airtight container and place it in the fridge for up to 3-4 days. Just make sure to let the soup cool down to room temperature before sealing and refrigerating.
For longer storage, portion the Beef And Vegetable Soup into freezer-safe containers or heavy-duty freezer bags and freeze for up to 2-3 months. Make sure to leave some space at the top for expansion. The soup can be
How To Reheat Beef And Vegetable Soup
If you stored it in the fridge, simply transfer the Beef And Vegetable Soup to a pot and warm it over medium heat, stirring occasionally for approximately 5-7 minutes until it reaches your desired temperature.
If it’s coming from the freezer, it’s best to thaw Beef And Vegetable Soup in the fridge overnight before reheating. Once thawed, follow the same reheating steps as you would for refrigerated soup.
Check out More Soup Recipes From Jamie Oliver:
- Jamie Oliver Marrow Soup
- Jamie Oliver Broccoli And Stilton Soup
- Jamie Oliver Chicken And Mushroom Soup
Jamie Oliver Beef And Vegetable Soup
Description
Jamie Oliver Beef And Vegetable Soup, also known as Brown Windsor Soup, is a hearty meal and one of my best winter vegetable soup recipes. This Beef And Vegetable Soup is made with pearl barley, stewing steak, and a medley of vegetables like red onion, carrots, and celery. You may serve this delicious Beef And Vegetable Soup with chunks of soda bread for dipping or a simple green salad for a lighter touch.
Jamie Oliver Beef And Vegetable Soup Ingredients
How To Make Jamie Oliver Beef And Vegetable Soup
- Start with the Meat: Melt the butter in a large pan over medium heat. Add a splash of olive oil and the steak. Lightly brown the meat all over.
- Add Flavor: Stir in the Marmite and Worcestershire sauce. Turn the heat up to high and keep stirring until all the liquid evaporates.
- Prepare the Veggies: Peel and chop the onion, carrots, and celery. Add them to the pan with the bay leaf and rosemary sprig. Cook over low heat with the lid on until softened.
- Thicken the Soup: Stir in the flour and wait for 1 minute. Pour in the beef stock. Season well with salt and pepper.
- Final Cooking: Bring the soup to a boil, then reduce to a simmer. Add the pearl barley and cook gently for 1 hour. Remove the bay leaf and rosemary sprig. Use a stick blender to slightly thicken the soup, leaving some chunky bits.
