Beef Broth

13/11/2012 Constituents quoted on tins Heinz Water, Pearl Barley (9%), Potatoes, Carrots, Beef (6%), Concentrated Tomato Puree, Haricot Beans, Modified Cornflour, Cornflour, Sugar, Salt, Flavourings (contain Milk), Yeast Extracts, Colour - Plain Caramel, Herb Extracts, Herb, Citric Acid, Spice Extracts Baxters Water, Pearl Barley (11% Cooked), Carrots, Potatoes, Onions, Marrowfat Peas, Swede, Modified Cornflour, Leeks, Beef (1.5%), Mutton (1.5%), Cabbage, Salt, Yeast Extract, Parsley, Mutton Fat, Beef Extract, White Pepper. Vegetables 23%.

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Step 1

Fry diced beef, cover with beef stock, simmer in oven for 2 hours.

Step 2

In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.

Step 3

Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.

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