BEEF AND BARLEY SOUP a la Eugenius

Serves 8

olive oil, a shaky pour

500g gravy beef ripped apart

1 large onion, finely chopped

3 teaspoons sweet paprika

3 carrots diced

2 swede, peeled, and diced

2 sticks celery slivered

4 cups chicken stock

4 cups beef stock

1 pack pearl barley soaked overnight

Heat oil in a large, deep saucepan over medium-high heat. Add a third of the beef and brown. Add remaining oil and onion to pan. Cook until tender. Add paprika. Add carrots, swede, celery, stock, red wine, barley and beef. Bring to the boil. Skim scum. Reduce heat and simmer, partially covered, for 1 1/2 hours