- Preparation time
- 15 mins
- Cooking time
- 145 mins
- Difficulty
- Easy
- Serves
- 6 people
- Meal course
- Soup
- Posted by
- Posted on
- April 2, 2016
- 1 1/2 lb
- Beef - Chuck
- 8 Cup
- Water
- 3 Tbsp
- Barley
- 4 Reg.
- Carrot
- 3 Reg.
- Rutabaga
- 2 Reg.
- Leek
- 1 Lg.
- Onion - Yellow
- 1 Cup
- Cabbage
- 1 Bunch
- Parsley - Fresh
A hearty stew, perfect for cold winter days. A spoonful of mashed potato in the bottom of your serving bowls before adding the stew really rounds out this wonderful dish.
This soup is a meal in itself and is wonderful served with Suet Dumplings.
- Trim any fat off the meat and place in a large saucepan.
- Cover the meat with water (or Beef Broth) and bring to a boil.
- Skim off the top, add the barley and simmer for at least 1 hour.
- Peel and coarsely chop the carrots and rutabaga.
- Wash, trim then chop the leeks.
- Finely chop the cabbage and onions.
- Add carrots, rutabaga, leeks and onions then simmer for another hour.
- Add the cabbage, season to taste with salt and pepper then simmer for an additional 10 minutes. If the soup seems too thick, add a little water.
- If desired, put a large spoonful of mashed potato in the bottom of each serving bowl before adding the stew.
- Garnish with fresh parsley to serve.