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  • Jun 17th 2020
  • 0 comment

Prep time 10 min

Cook time: 75 min

Serves 6


  • 50g block parmesan, cut into 2cm chunks
  • 15g continental parsley leaves only
  • 3 garlic cloves, peeled
  • 1 onion, peeled and quartered
  • 2 sticks celery, coarsely chopped
  • 1 carrot, peeled and coarsely chopped
  • 2 Tbsp olive oil
  • 550g chuck steak, trimmed and cut into 2cm cubes
  • 100g pearl barley
  • 1 litre beef stock
  • 500ml water
  • Bay leaf


  1. Place parmesan cheese into 3.5 Cup Mini Food Processor , pulse for 15 seconds, remove and place into small bowl. Repeat the process with 2 cloves of garlic and parsley, pulse for 15 seconds, add to parmesan and mix together. Refrigerate. 
  2. Set KitchenAid Multi-Cooker to Sear setting. Add oil and Beef and cook for 5 minutes, stirring the beef once or twice. Add onion, garlic,carrots and celery and cook for further 5 minutes, set Stir Tower to intermittent
  3. 2-minute setting.
  4. Change Multi cooker setting to Manual med - low setting. 
  5.  Add barley, stock, water and bay leaf and cook for 30 minutes, keep stif tower on intermittent 2-minute setting. 
  6. Once the beef and barley soup is cooked serve immediately with a spoon full of pesto.


Tip- substitute beef for chicken pieces such as drumsticks or thigh cutlets remove meat from bone to serve.