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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Beef Barley Soup Recipe

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This recipe for Beef Barley Soup is from Baker Community 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 pound stew meat
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrots, shredded
2-3 cans of beef broth
1 can stewed tomatoes, chopped
3/4 cup pearl barley, cooked
Salt and Pepper, to taste
1/2 teaspoon rosemary powder
additional water if necessary
Beef broth granules to taste
Directions:
Directions:
Brown meat in a large pan in a little olive oil, then add the vegetables and saute until soft. Run 1 can (sometimes 2) of stewed tomatoes through the blender and add to the soup along with the other can or two of beef broth. Season with salt, pepper and rosemary. At this point I add more water, broth and beef broth granules as needed to flavor. Cook for 1-2 hours until beef is tender. I break up the meat a little with a spoon so that they are served in smaller pieces.

Add the cooked barley at the end.
Personal Notes:
Personal Notes:
This is a family favorite. It is also a wonderful meal to prepare and take to someone.

 

 

 

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