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Prep Time: 0 Minutes Cook Time: 65 Minutes |
Ready In: 65 Minutes Servings: 8 |
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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 |
1 tbsp. vegetable oil |
5 c. water |
4 celery ribs, chopped |
4 medium carrots, chopped (i used 6 carrots) |
1 large onion, chopped |
2 cloves garlic, minced |
1 (14 1/2 oz.) can diced tomatoes, undrained |
2 tbsp. tomato paste |
4 tsp. beef bouillon granules (i use low sodium beef bouillon) |
1 tsp. dried oregano |
1 tsp. dried thyme |
1 tsp. dried basil |
1 tsp. dried parsley |
1/2 tsp. salt (i omitted) |
1/4 tsp. pepper |
1 c. quick-cooking barley |
Directions:
1. In a Dutch oven, brown meat in oil on all sides; drain.
2. Add the water, celery, carrots, onion, garlic, tomatoes, tomato paste, bouillon and seasonings.
3. Bring to a boil. Reduce heat; cover and simmer for 50 minutes.
4. Stir in barley; cover and simmer 10-15 minutes longer or until barley is tender.
5. Makes 8 servings (about 2 quarts).
6. url: /site/bunnyswarmoven/beef-barley-soup
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