Beef Barley Soup
User Reviews
5
6 reviews
Excellent
Beef Barley Soup
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Made of affordable ingredients but cooked long enough to turn them tasty, this classic beef and barley soup is perfect for a filling family meal.
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Ingredients
- 1.5 pounds stewing meat (cut up small)
- salt
- black pepper
- 2-3 Tablespoons olive oil
- ½ cup white onion (finely diced)
- 1 tablespoon garlic minced
- 1-2 teaspoons Italian seasoning
- diced tomatoes canned 15 oz
- 6-7 cups beef broth
- 1 teaspoon Worcestershire sauce
- ½ cup celery chopped
- 1 russet potato peeled and cut into 1/2-inch cubes, large
- 1 cup vegetables frozen
- ⅔ cup barley
- salt to taste
- black pepper to taste
Instructions
- Season the beef with salt and pepper.
- Heat the olive oil in the bottom of a large soup pot, then add in the beef and white onion, frying until the beef is browned on all sides and the onion has softened.
- Add the garlic and cook for about 1 minute, until browned and fragrant. Add in the Italian seasoning and heat for another 30 seconds.
- Pour some of the beef broth into the bottom of the pan and deglaze the bottom.
- Add in the rest of the broth, then the canned tomatoes, and Worcestershire sauce to the pot.
- Bring to a low simmer, then reduce the heat and cover.
- Cook for 20 minutes until the beef starts to become tender.
- Add in the barley.
- Add in the potatoes and celery and cook for another 15 minutes until the potatoes are tender.
- Stir in the frozen vegetables and cook for 10 minutes more until the barley and the veggies are tender.
- Add more broth if the soup is too thick at this point. Taste and add salt and pepper as desired.
- Garnish with fresh parsley and serve.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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