Beef Vegetable and Barley Soup Recipe

Prepare all of your ingredients first. Peel and chop a carrot and onion. Wash and chop celery. All pieces should be about half-inch cubes. Wash, peel and dice potatoes. Lastly, cut up your beef into half-inch cubes.
2 potatoes, 1 medium onions, 1 large carrot, 1 celery stalk, 1 lb stewing beef
To the bowl with the beef, add the flour ¼ tsp salt and ¼ tsp pepper. Toss everything together until the meat is all coated.
1 lb stewing beef, ¾ tsp salt, ½ tbsp flour, ½ tsp ground black pepper
Heat up oil in a large pot on high heat. Add the beef and cook for about 3-4 minutes stirring to brown on all sides.
1 tbsp oil
Now it’s time for the mirepoix. Add the celery, onions and carrots and stir. Cook for about 10 minutes stirring occasionally.
1 medium onions, 1 large carrot, 1 celery stalk
Add the thyme and cook for another minute then add the beef stock. Cover and cook for another 10 minutes.
1 tbsp dried thyme, 1 ½ L beef stock
Add remaining salt and pepper, potatoes and barley and cook for another 20 minutes or until the potatoes and barley are fully cooked.
¾ tsp salt, ½ tsp ground black pepper, 2 potatoes, ⅓ cup barley
Add the passata, frozen vegetable medley and sugar and cook for a final 5 minutes.
½ cup passata, 1 cup frozen vegetable medley, 1 tbsp sugar