Beef, Bacon & Barley Soup

Serves 6
Time 1 hour 45 minutes


2 tbsp extra virgin olive oil
1kg beef chuck, diced
Salt & pepper
380g speck, diced (save rind)
1 sprig rosemary
1 bunch thyme
3 cloves garlic, roughly chopped
1 brown onion diced
2 stalks celery, diced
2 carrots, diced
2 bay leaves
1 tsp cayenne pepper
1 tsp smoked paprika
1 tsp caraway seeds
1 cup barley, soaked for a few hours
2 x (400g) cans diced tomatoes
1L beef stock, add more water if needed
4 new potatoes, diced 

To serve
1 bunch parsley, chopped
Sour cream


Add beef with extra virgin olive oil and a good pinch of salt and pepper to a hot pot over medium high heat. Add the rind of the speck, and cook meat for 1-2 minutes. 

Add diced speck, rosemary, thyme, onion, celery, carrot and bay leaves, garlic and black pepper to the pot. Stir through and allow to cook for a few minutes. 

Add cayenne pepper, caraway seeds, smoked paprika, barley, tomatoes and beef stock. Bring to the boil and simmer for 1 hour and 30 minutes. Add potatoes halfway through the cooking time. 

Once cooked stir through freshly chopped parsley and serve with a dollop of sour cream.