Beef Barley Soup
From hopscotch 15 years ago
- 65 minutes to make
- Serves 8
Beef Barley has been a difficult recipe to find, and I have Bunny's Warm Oven's blog to thank for posting this recipe. It's a warm hearty soup for those chilling cold winter days, What's with the BIZZARE CHILLING NIGHTS in Sunny California at this time - it's ominous.
Ingredients
- 2 lb. lean beef stew meat, cut into 1" cubes shopping list
- 1 Tbsp. vegetable oil shopping list
- 5 c. water shopping list
- 4 celery ribs, chopped shopping list
- 4 medium carrots, chopped (I used 6 carrots) shopping list
- 1 large onion, chopped shopping list
- 2 cloves garlic, minced shopping list
- 1 (14 1/2 oz.) can diced tomatoes, undrained shopping list
- 2 Tbsp. tomato paste shopping list
- 4 tsp. beef bouillon granules (I use low sodium beef bouillon) shopping list
- 1 tsp. dried oregano shopping list
- 1 tsp. dried thyme shopping list
- 1 tsp. dried basil shopping list
- 1 tsp. dried parsley shopping list
- 1/2 tsp. salt (I omitted) shopping list
- 1/4 tsp. pepper shopping list
- 1 c. quick-cooking barley shopping list
How to make it
- In a Dutch oven, brown meat in oil on all sides; drain.
- Add the water, celery, carrots, onion, garlic, tomatoes, tomato paste, bouillon and seasonings.
- Bring to a boil. Reduce heat; cover and simmer for 50 minutes.
- Stir in barley; cover and simmer 10-15 minutes longer or until barley is tender.
- Makes 8 servings (about 2 quarts).
- url: http://sites.google.com/site/bunnyswarmoven/beef-barley-soup
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