Turn your leftover beef into a filling broth that’s perfect for work or to eat at home. This recipe is a mouthwatering leftovers idea from our slow cooked beef tagine dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be reheated more than once.
Tip the pearl barley, beef stock, carrots, mushrooms and leftover beef into a large saucepan and bring it to the boil. Turn the temperature down once its reached boiling point and let it simmer.
Make the dumplings by mixing together the flour, suet and thyme. Add 125ml (4fl oz) cold water until it forms a slightly sticky dough, adding more water if it’s too dry.
Roll into small dumplings (keeping them small will help them cook quicker), pop these on top. Cover the soup and continue to cook for about 15-20 minutes, until the dumplings and barley are tender.
Divide the soup into bowls adding a ladleful of the pearl barley, carrots and mushrooms and topped with dumplings to serve.
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Please note that 250g (8oz) of beef is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.