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The holidays are now behind us – we’re exhausted, depressed and have all those bills to look forward to. Most people are now starting to eat healthy again, since most of your clothes are probably a bit snug! I just returned from a fabulous vacation from San Fran and LA and put on some serious pounds eating my way through the West coast. Once Jan hits, the cold weather becomes more obvious, grey and unbearable. Enter soups and stews for a warm hug in a bleak January.

Using an inexpensive Beef Blade steak, this Beef and Barley stew also includes Mushrooms, Potatoes and Kale for a hearty meal. There’s a fine line between a soup and a stew – if you prefer this in a soup format, add more liquid to this recipe and it’s good to slurp.


1 cup Coriander root

8 oz Beef blade steak

1 tbsp Peppercorns

1 cup Garlic cloves

2 + 1 tbsps Soya sauce

1 cup sliced Spring Onions

1 liter Beef stock

2 cups sliced Mushrooms

1 – 2 cups water

1 cup cubed Potatoes

1/2 cup cooked Barley

½ cup baby Kale

3 tbps Spring Onion leaves

Cut the beef into small cubes

Make a coarse spice paste by pounding together the coriander roots, peppercorns and garlic

Heat up some oil and saute the spice blend

Add the beef and saute for colour

Add the spring onion bulbs

Add the soya sauce followed by the stock cover and cook till the beef is nice and tender

Add more soya if needed

Add the mushrooms and continue to cook

By now the beef is tender and the stock has reduced

Remove the beef and mushroom bits

Add water to the left over thickened stock and add the cubed potatoes and allow to cook

Add the kale and the spring onion leaves

Add the beef and mushroom back into the pot, add more water and stir

Add the cooked barley