A deeply savoury, slow-cooked soup built on braised beef shin, pearl barley, and a classic mirepoix base enriched with tomato purée and Worcestershire sauce. The shin becomes fall-apart tender and is shredded back into the broth, while the barley swells to give the soup a satisfying, almost stew-like body. A straightforward, restorative bowl that sits naturally at the centre of a casual meal.
950g
2tsp
0.5tsp
2tbsp
1piece
2piece
2piece
3piece
2tbsp
2tbsp
2tbsp
1,900ml
1tbsp
2piece
3piece
112g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 950g | — | — | |
| 2 | | 2tsp | — | — | |
| 3 | | 0.5tsp | — | — | |
| 4 | | 2tbsp | — | — | |
| 5 | | 1piece | — | — | |
| 6 | | 2piece | — | — | |
| 7 | | 2piece | — | — | |
| 8 | | 3piece | — | — | |
| 9 | | 2tbsp | — | — | |
| 10 | | 2tbsp | — | — | |
| 11 | | 2tbsp | — | — | |
| 12 | | 1,900ml | — | — | |
| 13 | | 1tbsp | — | — | |
| 14 | | 2piece | — | — | |
| 15 | | 3piece | — | — | |
| 16 | | 112g | — | — |
Put the boneless beef shin, in 3 or 4 large pieces, in the large bowl.
Beef shin · 950 g
Pat the pieces thoroughly dry with kitchen paper.
Season all over with 1 teaspoon of the salt.
Fine sea salt · 1 tspSeason with a quarter teaspoon of the pepper.
Ground black pepper · 0.25 tspAdd the flour.
Plain flour · 2 tbspLay the onion on the chopping board.
Yellow onion · 1 piece
Cut it in half through the root and peel off the skin.
Lay the celery on the board.
Celery stalk · 2 pieceLay the carrots on the board.
Carrots · 2 pieceLay the garlic cloves on the board.
Garlic clove · 3 pieceCrush each clove lightly with the flat of the knife and pull off the skin.
Lay the parsley leaves on the board.
Flat-leaf parsley leaves · 2 tbspPour 1 tablespoon of the oil into the large heavy-based pot.
Sunflower oil · 1 tbsp
Heat over a high heat until shimmering.
Lay the floured beef in the pot with tongs, shaking off any loose flour.
Sear without moving for about 5 minutes, until a deep brown crust forms underneath. The pan needs to be at least 30 cm across so the pieces sit in one layer; if yours is smaller, cook them in two batches.
Turn and sear the other sides until browned all over.
Add the second tablespoon of oil to the pot and turn the heat to medium.
Sunflower oil · 1 tbspCook for about 7 minutes, stirring often, until softened and just colouring.
Stir for a minute, until fragrant.
Add the tomato purée.
Tomato purée · 2 tbspStir constantly for 2 minutes, until it darkens slightly.
Pour in the stock, scraping up the browned bits from the bottom.
Beef stock · 1,900 mlAdd the Worcestershire sauce.
Worcestershire sauce · 1 tbspDrop in the bay leaves.
Bay leaves · 2 pieceAdd the thyme sprigs.
Thyme sprigs · 3 pieceAdd half a teaspoon of salt.
Fine sea salt · 0.5 tspReturn the beef and any juices from the plate.
Bring to the boil over a high heat.
Turn the heat down low and cover with the lid.
Simmer gently for about 2¼ hours, until the beef falls apart when pressed with a fork.
Take off the lid.
Lift the beef out onto the clean large plate.
Stir the pearl barley into the broth.
Pearl barley · 112 gBeef broth · step 48Simmer uncovered for about 30 minutes, stirring now and then, until the barley is tender and swollen; add a splash of hot water if it thickens too much.
Meanwhile, pull the beef apart into shreds with two forks, removing any sinew.
Simmer for 5 minutes to heat through.
Fish out the bay leaves and thyme stalks with the slotted spoon onto a small plate.
Throw away the herbs.
Taste and add the last half teaspoon of salt.
Fine sea salt · 0.5 tspBeef and barley soup · step 54Add the rest of the pepper.
Ground black pepper · 0.25 tsp| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 950 g | | Put the boneless beef shin, in 3 or 4 large pieces, in the large bowl.⏱ 10sResultBeef shin |
| 2 | — | | Pat the pieces thoroughly dry with kitchen paper.⏱ 1 minResultDried beef shin |
| 3 | 1 tsp | | Season all over with 1 teaspoon of the salt.⏱ 10sResultSalted beef shin |
| 4 | 0.25 tsp | | Season with a quarter teaspoon of the pepper.⏱ 10sResultSeasoned beef shin |
| 5 | 2 tbsp | | Add the flour.⏱ 10sResultSeasoned beef and flour |
| 6 | — | | Turn the pieces with tongs until coated all over.⏱ 30sResultFloured beef shinused in step 27 |
| 7 | 1 piece | | Lay the onion on the chopping board.⏱ 5sResultYellow onion |
| 8 | Yellow onionstep 7 | | Cut it in half through the root and peel off the skin.⏱ 30sResultPeeled onion halves |
| 9 | Peeled onion halvesstep 8 | | Dice it finely.⏱ 1 min 30sResultDiced onion |
| 10 | Diced onionstep 9 |  | Put the onion in the medium bowl.⏱ 5sResultDiced onion |
| 11 | 2 piece | | Lay the celery on the board.⏱ 5sResultCelery stalk |
| 12 | Celery stalkstep 11 | | Dice it finely.⏱ 1 minResultDiced Celery Stalks |
| 13 | Diced Celery Stalksstep 12 | | Add the celery to the onion.⏱ 5sResultOnion and celery |
| 14 | 2 piece | | Lay the carrots on the board.⏱ 5sResultCarrots |
| 15 | Carrotsstep 14 |  | Peel the carrots⏱ 40sResultPeeled carrots |
| 16 | Peeled carrotsstep 15 | | Dice them into small, even pieces.⏱ 1 min 30sResultDiced Carrots |
| 17 | Diced Carrotsstep 16 | | Add the carrots to the bowl.⏱ 5sResultSoup vegetablesused in step 32 |
| 18 | 3 piece | | Lay the garlic cloves on the board.⏱ 5sResultGarlic clove |
| 19 | Garlic clovestep 18 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves |
| 20 | Peeled garlic clovesstep 19 | | Chop the garlic very finely.⏱ 1 minResultMinced garlic |
| 21 | Minced garlicstep 20 |  | Put the garlic in the small bowl.⏱ 5sResultMinced garlicused in step 34 |
| 22 | 2 tbsp | | Lay the parsley leaves on the board.⏱ 5sResultFlat-leaf parsley leaves |
| 23 | Flat-leaf parsley leavesstep 22 | | Chop them finely.⏱ 40sResultChopped parsley |
| 24 | Chopped parsleystep 23 | | Put the parsley in a second small bowl for serving.⏱ 5sResultChopped parsleyused in step 59 |
| 25 | 1 tbsp | | Pour 1 tablespoon of the oil into the large heavy-based pot.⏱ 5sResultSunflower oil |
| 26 | — | | Heat over a high heat until shimmering.⏱ 2 minResultHot oil |
| 27 | Floured beef shinstep 6 | | Lay the floured beef in the pot with tongs, shaking off any loose flour.⏱ 20sResultBeef in hot oil |
| 28 | — | | Sear without moving for about 5 minutes, until a deep brown crust forms underneath. The pan needs to be at least 30 cm across so the pieces sit in one layer; if yours is smaller, cook them in two batches.⏱ 5 minResultBeef seared on one side |
| 29 | — | | Turn and sear the other sides until browned all over.⏱ 5 minResultBrowned beef shin |
| 30 | Browned beef shinstep 29 | | Lift the beef onto the large plate.⏱ 20sResultBrowned beef shinused in step 43 |
| 31 | 1 tbsp | | Add the second tablespoon of oil to the pot and turn the heat to medium.⏱ 5sResultSunflower oil |
| 32 | Soup vegetablesstep 17 | | Tip in the onion, celery and carrots.⏱ 10sResultVegetables in oil |
| 33 | — | | Cook for about 7 minutes, stirring often, until softened and just colouring.⏱ 7 minResultSoftened vegetables |
| 34 | Minced garlicstep 21 | | Add the garlic.⏱ 5sResultVegetables and garlic |
| 35 | — | | Stir for a minute, until fragrant.⏱ 1 minResultAromatic vegetable base |
| 36 | 2 tbsp | | Add the tomato purée.⏱ 10sResultVegetables with tomato purée |
| 37 | — | | Stir constantly for 2 minutes, until it darkens slightly.⏱ 2 minResultTomato-coated base |
| 38 | 1,900 ml | | Pour in the stock, scraping up the browned bits from the bottom.⏱ 30sResultSoup base |
| 39 | 1 tbsp | | Add the Worcestershire sauce.⏱ 5sResultSoup base with worcestershire |
| 40 | 2 piece | | Drop in the bay leaves.⏱ 5sResultSoup base with bay |
| 41 | 3 piece | | Add the thyme sprigs.⏱ 5sResultHerbed soup base |
| 42 | 0.5 tsp | | Add half a teaspoon of salt.⏱ 5sResultSeasoned soup base |
| 43 | Browned beef shinstep 30 | | Return the beef and any juices from the plate.⏱ 10sResultSoup base and seared beef |
| 44 | — | | Bring to the boil over a high heat.⏱ 5 minResultBoiling soup |
| 45 | — | | Turn the heat down low and cover with the lid.⏱ 10s |
| 46 | — | | Simmer gently for about 2¼ hours, until the beef falls apart when pressed with a fork.⏱ 2 hr 15 minResultBraised beef in brothused in step 48 |
| 47 | — | | Take off the lid.⏱ 5s |
| 48 | Braised beef in brothstep 46 | | Lift the beef out onto the clean large plate.⏱ 30sResultTender beef shin |
| 49 | 112 g | | Stir the pearl barley into the broth.⏱ 10sResultBroth and barley |
| Beef brothstep 48 | |||
| 50 | — | | Simmer uncovered for about 30 minutes, stirring now and then, until the barley is tender and swollen; add a splash of hot water if it thickens too much.⏱ 33 minResultBarley broth |
| 51 | — | | Meanwhile, pull the beef apart into shreds with two forks, removing any sinew.⏱ 5 minResultShredded beef |
| 52 | Shredded beefstep 51 | | Stir the beef back into the pot.⏱ 10sResultBeef and barley broth |
| 53 | — | | Simmer for 5 minutes to heat through.⏱ 5 minResultHot beef and barley soup |
| 54 | Hot beef and barley soupstep 53 | | Fish out the bay leaves and thyme stalks with the slotted spoon onto a small plate.⏱ 40sResultBeef and barley soupused in step 56 |
| 55 | — | | Throw away the herbs.⏱ 5s |
| 56 | 0.5 tsp | | Taste and add the last half teaspoon of salt.⏱ 5sResultSalted soup |
| Beef and barley soupstep 54 | |||
| 57 | 0.25 tsp | | Add the rest of the pepper.⏱ 5sResultFinished soup |
| Total Time | 3 hr 27 min | ||
| Nutrient | Per serving |
|---|---|
| 360kcal | |
| 39g | |
| 11g | |
| 3g | |
| 27g | |
| 5g | |
| 5g | |
| 1,587mg |
A deeply savoury, slow-cooked soup built on braised beef shin, pearl barley, and a classic mirepoix base enriched with tomato purée and Worcestershire sauce. The shin becomes fall-apart tender and is shredded back into the broth, while the barley swells to give the soup a satisfying, almost stew-like body. A straightforward, restorative bowl that sits naturally at the centre of a casual meal.
What you’ll doYou will season and flour the beef shin, sear it in very hot oil until deeply crusted, then set it aside while you soften the vegetables and cook down the tomato purée. Stock, aromatics and the seared beef go in together for a long, covered simmer until the meat falls apart; the barley is added afterwards and cooked uncovered until swollen and stew-like. Finally, the beef is shredded back into the broth and the whole pot is seasoned and finished with parsley.
