September 27, 2016
A filling slow cooked soup
4 hrs 10 mins
3 sticks celery
4large potatoes diced
1 cup pearl barley
4 cloves of garlic
2 tsp thyme
1 400g tin chopped tomatoes
1Brown of the beef
2Add all dry ingredients to sc
3Pour enough broth to cover
4Cook On high for 4 hours or till meat tender
Submitted by Sarah Seddon
May 3, 2019
May 2, 2019
Amy I just used 400g of chopped tomatoes.
Hi for how much beef broth I made enough to cover all ingredients, you can always add more later if you need to.
May 1, 2019
Can you please tell me what size tin of tomatoes? Thank you
May 25, 2018
Making this right now and smells divine and delicious add a little extra garlic and some other veg .crusty bread to be served on side
May 24, 2018
They have specified enough to cover 🙂
May 23, 2018
How much beef broth do you use?
April 9, 2017
Wow, what a yum soup. Instead of mince, I used diced oyster blade steak, and it was like having a Campbell’s Chunky Soup. So full of flavor but with less salt. I am very glad to have another soup recipe. I was getting sick of having the same old pumpkin or chicken soup.
Thanks, Sarah Seddon, for sharing your recipe.
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