Beef Barley Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs of cubed stewing beef with the fat removed
olive oil
salt and pepper
4 cups of beef stock
2 dashes of Worcestershire sauce
½ tsp soy sauce
1½ carrots cut into ¼ inch slices
1½ ribs of celery cut into ¼ inch slices
1 small onion coarsely chopped
1 medium parsnip
4 oz of sliced white mushrooms
1 large potato cubed
½ cup pearled barley
2 tsp fresh thyme or ½ tsp dried
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Directions: |
Directions:Dry beef with a paper towel. Coat the bottom of a large dutch oven with olive oil and heat over medium-high. Brown meat on all sides making sure there is lots of room for each piece. Add salt and pepper to taste.
Transfer meat to a plant lined with paper towel to drain.
Add beef stock, Worcestershire sauce, soy sauce. Add more salt and pepper to taste.
NOTE: make sure you scrape the seared bits off the bottom of the pot and mix in.
Return meat and bring to a simmer.
Reduce heat and cover and simmer for 90 minutes.
Heat 1 tbsp of oil in a skillet over medium-high heat and cook carrots, celery and onion.
Remove veggies and set aside.
Add the mushrooms to the skillet and cook for about 5 minutes.
After the meat mixture has simmer/ cooked for 90 minutes, add the veggies, barley and thyme.
Cook for 45 minutes |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:60 minutes |
Personal
Notes: |
Personal
Notes: melts in your mouth and is even better the next day
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