Chunky Beef And Vegetable Soup - cooking recipe

Ingredients

1 tbsp vegetable or olive oil
1 1/4 lbs beef stew meat, cut into 1 inch cubes
1 None large yellow onion, finely chopped
2 cloves garlic, crushed
2 None medium carrots, cut into 1/2 inch pieces
2 None medium rutabaga, cut into 1/2 inch pieces
1 None medium parsnip, cut into 1 cm pieces
2 stalks celery, finely chopped
1 tbsp ground cumin
10 cups chicken stock
7 oz pearl barley, rinsed
.75 oz flat-leaf parsley, chopped

Preparation

Heat oil in a large Dutch oven over moderate heat. Add beef in batches and sear for 1-2 mins. Transfer to a heatproof bowl.
Add onion and garlic to pan and cook, stirring, for 2 minutes. Add remaining vegetables and cook, stirring, for 5 minutes. Add cumin and beef. Cook and stir for 1 minute or until fragrant.
Stir in stock, 3 cups water and barley. Bring to a boil. Reduce heat; simmer, partially covered, for 1 hour 30 minutes or until beef is tender. Stir in parsley. Season to taste and serve.