 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
|
Thicker than a soup, which this was intended to be, and not quite enough for a stew, we have an inbetweener. I like to use cream of leek soup mix, but almost anything works, totally your choice, adds extra flavor. The barley cooks in 1 hour, I usually cook mine for 2, or even until we're ready to eat, the flavors just get better over time. Ingredients:
20 baby carrots |
4 celery ribs |
2 medium onions |
1 (12 ounce) can corn |
1 (14 ounce) can peas |
1 (28 ounce) can diced tomatoes |
4 medium potatoes |
4 cups vegetable stock |
2 lbs stewing beef |
1 (1 1/4 ounce) package cream soup and sauce base, of your choice |
1 cup barley |
6 (4 1/2 g) packets oxo beef cubes |
8 cups water |
1 bay leaf |
1 tablespoon black pepper |
1 tablespoon dried basil |
1 tablespoon dried oregano |
Directions:
1. Place beef in bottom of large pot and start browning.
2. Dice onions and add to pot.
3. Cut carrots into rounds and add to pot.
4. Slice celery and add to pot.
5. Peel and cube potatoes and add to pot.
6. Add pepper, basil and oregano.
7. Add can of corn, unstrained.
8. Add can of peas, unstrained.
9. Add can of tomatoes, unstrained.
10. Deglaze bottom of pan with the tomato juices.
11. Add vegetable stock.
12. Add 4 cups of water.
13. Once boiling, add beef OXO.
14. Mix together the package of cream Ssoup and 4 Cups of cold water.
15. Add above mixture to pot.
16. Add bay leaf.
17. Add barley.
18. Bring to a boil then turn down to simmer.
19. Allow stoup to simmer until barley is cooked, usually about one hour.
|
|