Vegetable, beef and barley soup – Food & Home Magazine

Ingredients

• INGREDIENTS
• 900 grams beef chuck, cut into cubes ( stewing beef-chuck)
• ¼ cup flour
• Salt & freshly ground pepper
• 3 tbsp olive oil divided
• 1 large carrot, peeled and chopped
• 1 turnip, peeled and chopped
• 1 large leek, washed and sliced
• 1 large celery stalk, chopped
• 1 large sweet potato, peeled and cut into cubes
• 1 tbsp fresh oregano
• 2 tbsp tomato paste
• 1 tbsp worcestershire sauce
• ¼ cup beef stock powder
• 8-10 cups water
• ⅓ cup red lentils, soaked
• ½ -¾ cup pearl barley
• 2 bay leaves