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Beef Barley Soup Recipe

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This recipe for Beef Barley Soup is from for the LOVE OF COOKING!, 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 c. diced beef chuck or leftover beef roast
1 c. pearled barley
2 or 3 T. olive oil
2 stalks celery, chopped fine
1 carrot, chopped very small
1 large onion, diced
2 or 3 cloves of garlic, minced
1 or 2 bay leaves
1 pinch thyme
1 (32 oz.) box high quality beef stock
salt and pepper to taste
Directions:
Directions:
Add oil to a stock pot or dutch oven and heat. Brown meat in the oil (takes longer if using raw beef, less time if using leftovers). While meat is browning put about 2 c. water in a separate saucepan, bring to a boil and add the barley. Simmer until barley has absorbed almost all the water, about 20 minutes, then remove from heat.

When meat is brown remove from pot and set aside, add chopped vegetables, thyme, and bay leaves to the stock pot and saute until onion is opaque (about 10 minutes); you may need to add a bit more oil to prevent scorching.

When vegetables are tender, add beef stock, browned beef, and barley (including any liquid in the barley pot). Season with salt and pepper to taste. Simmer all ingredients for about an hour. If soup becomes too thick, add additional beef stock, vegetable stock, or water to achieve the consistency you like.
Personal Notes:
Personal Notes:
If using leftover roast, bones may be used to make part of the stock needed. Short ribs also make an excellent stock, browned and then simmered in water for an hour or so.

 

 

 

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