Heartwarming Beef-Barley Soup

Annacia *

By
@Annacia

Enjoy this beef, mushroom, and barley soup now and then freeze individual servings to enjoy later.


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Comments:

Serves:

8

Prep:

25 Min

Cook:

1 Hr 15 Min

Method:

Stove Top

Ingredients

1 1/2 lb
boneless beef chuck
4 c
water
2 c
low sodium beef broth
2 c
sliced celery
2 c
sliced fresh mushrooms
1 c
sliced carrot
1 c
chopped onion
1 tsp
salt
1 tsp
dried rosemary, crushed
1/2 tsp
freshly ground black pepper, or to taste
1
garlic clove, minced
1
(6 ounce) can tomato paste
1 c
quick-cooking barley (or regular barley, precooked)

Directions Step-By-Step

1
Trim fat from meat, cut meat into 1/2-inch cubes.
2
In a Dutch oven combine meat, water, broth, celery, mushrooms, carrots, onion, salt, rosemary, pepper, and garlic and bring to boiling, reduce heat.
3
Cover and simmer 1 to 1-1/4 hours or until meat is tender, if necessary, skim fat.
4
Stir in tomato paste and barley.

Return to boiling; reduce heat.

Cover and simmer about 10 minutes or until barley is done.

About this Recipe

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: Canadian
Other Tag: Healthy