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Chunky Beef Barley Soup Recipe

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This recipe for Chunky Beef Barley Soup is from Phyl's Favourite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tbsp. margarine, divided
2 cloves garlic, finely chopped
1 med. onion
½ lb. mushrooms, sliced
½ c. sliced celery
1 ½ lbs. stewing beef, cut in cubes
1 c. sliced carrots
½ c. pearl barley
2 whole tomatoes, chopped (I use a can)
5 ½ c. beef broth or stock
2 tsp. chili powder
½ tsp. ground cumin
2 tsp. salt
½ tsp. pepper
Flour
Directions:
Directions:
In large Dutch oven, melt 2 Tbsp. of margarine, add garlic, onion, mushrooms and celery and cook over medium heat for 5 minutes until onion is soft; remove from pan and reserve.
Add remaining margarine; melt. Dredge beef cubes in flour, place meat in pan stirring occasionally until beef is well browned. Return mushroom mixture to pan; add carrots, barley, tomatoes, stock and seasonings: simmer over low heat for 2 hours.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Soup can be allowed to cool and then reheated to the boiling point before serving. If too thick, add more stock, tomato juice or red wine.

 

 

 

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