I occasionally participate in BzzFeed campaigns to promote products that I really like and recommend. At the moment, I’m participating in one for Knorr jellied Stocks. This is a product I use regularly and with winter just around the corner, I thought I’d make my favourite childhood soup and share it with you. I replace about 1/2 the meat that my mom used to use with 1 packet of Knorr beef stock. This makes it a healthier, more environmentally friendly dish without requiring any compromise on taste.
My mom used to make the whole thing in one go, but I have trouble with stewed meats, so I’ve had to modify how I prepare them. If you don’t, go ahead and just cut up the meat and add it (along with the bone/marrow) to your slow cooker without pre-baking.
- 2 thick slices of beef calf (including marrow).
- 1 large onion, chopped.
- 3 large carrots, chopped.
- 1 or two Knorr Beef Stock jelly packs.
- 1 cup of barley
- 3 garlic cloves, finely chopped.
- 1 tablespoon dijon mustard.
- 2 bay leaves.
- 1 teaspoon each marjoram and thyme.
- Roast the meat in a shallow dish until cooked through (meat will pull away from the bone).
- Remove from the oven and cut into smallish, bite sized pieces.
- Add hot water to the roasting dish and scrape away the juices then pour the lot into your slow cooker.
- Add all the other ingredients except the barley to the slow cooker and set on low. Cover with water.
- Forget about it for a few hours.
- An hour before serving, add the barley and set to medium.
- Serve hot.
Absolutely perfect for apres ski dinner.