Beef & Barley Comfort Soup
(with Beef Bone Broth)
Serves: 4 | Time: 45 min
INGREDIENTS:
• 1L KOR Beef Bone Broth
• 200g beef cubes (or leftover roast)
• ½ cup pearl barley (rinsed)
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Fresh parsley for garnish
STEPS:
1. Heat olive oil in a pot; sauté onion, garlic, carrots, and celery until softened.
2. Add beef cubes, cook until lightly browned.
3. Stir in barley, then pour in beef broth.
4. Simmer 30–35 minutes until barley is tender.
5. Season with salt & pepper, garnish with parsley.
PRO TIP:
Make extra and freeze in single-serve portions — broth base holds flavor beautifully.
Lamb & Lentil Stew
(with Lamb Bone Broth)
Serves: 6 | Time: 1 hour
INGREDIENTS:
• 1L KOR Lamb Bone Broth
• 500g lamb shoulder (cubed)
• 1 cup green or brown lentils (rinsed)
• 2 carrots, diced
• 1 potato, diced
• 1 onion, chopped
• 2 tbsp tomato paste
• 1 tsp cumin
• 1 tsp paprika
• Olive oil, salt & pepper
STEPS:
1. Heat oil in a pot, brown lamb cubes on all sides. Remove and set aside.
2. In same pot, sauté onion, carrots, potato, and spices until fragrant.
3. Stir in tomato paste, then return lamb to pot.
4. Pour in lamb broth and add lentils.
5. Simmer 40–50 minutes until lamb and lentils are tender.
6. Adjust seasoning and serve warm with crusty sourdough.
PRO TIP:
Freezes well — broth keeps the stew rich and flavorful.