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Beef Barley Soup Recipe

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This recipe for Beef Barley Soup is from The Steffan Family Cookbook, 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:  
1 1/2 lbs. boneless beef chuck roast, cut in 3/4 inch cubes
1 tbsp. vegetable oil
2 c. onion, finely chopped
1 c. diced carrots
1/2 c. celery
1 lb. fresh mushrooms
2 garlic cloves, minced
1/2 tsp. thyme
1 qt. beef broth
1 can (14.5 oz.) chicken broth
2 c. water
1/2 c. medium pearl barley
1 tsp. salt
1/2 tsp. pepper
3 tbsp. chopped fresh parsley or dry
Directions:
Directions:
Brown meat in oil in heavy kettle. Remove meat, set aside. Saute onion, celery, carrots over medium heat about 5 minutes until tender. Add mushrooms, garlic, thyme and stir for 3 minutes.

Add broth, water, barley, salt and pepper. Return meat to pan and bring to boil. Move to crockpot, set at low for 6 hours. Option is to simmer in kettle for 1 1/2 to 2 hours until barley and meat is tender. Top with parsley.

If cooking in a kettle, change the beef broth to 1 (14.5 oz.) can.
Personal Notes:
Personal Notes:
This is a delicious soup well worth the time to make.

 

 

 

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