Beef and Barley Soup

This traditional Irish farmhouse soup makes a wonderfully restorative dish on a cold day. The flavours develop particularly well if it is made in advance and reheated.

Ingredients:
450-675 gr (1 - 1½ lb) rib steak or other stewing beef on the bone
2 large onions
50 gr (2 oz) (¼ cup) pearl barley
50 gr (2 oz) (¼ cup) green split peas
3 large carrots, chopped
2 white turnips, peeled and chopped into dice
3 celery stalks, chopped
1 large or 2 medium leeks, thinly sliced and thoroughly washed in cold water
sea salt and ground black pepper
chopped fresh parsley, to serve

Directions:
Bone the meat and put the bones and half an onion, roughly sliced into a large pan. Cover with cold water, season and bring to the boil. Skim if necessary, then simmer until needed.
Meanwhile, trim any fat or gristle from the meat and cut into small pieces. Chop the remaining onions finely. Drain the stock from the bones, make it up with water to 2 litres (3½ pints) (9 cups) and return to the rinsed pan with the meat, onions, barley and split peas.
Season, bring to the boil, and skim if necessary. Reduce the heat, cover and simmer for about 30 minutes.
Add the rest of the vegetables and simmer for 1 hour, or until the meat is tender. Check the seasoning.
Serve in large warmed bowls, generously sprinkled with parsley.