beef barley soup

Name: Beef Barley Soup
Cook time: 2 h
Cuisine: American
Ingredients: light olive oil; 2 pound(s) beef stew meat or chuck eye roast cut into tiny pieces; 3 32 oz. cartons of beef stock (96oz. total); 14 1/2 ounce(s) italian style stewed tomatoes, rough chopped; 1 large sweet onion, chopped; 2 clove(s) garlic, pressed; 1/4 cup(s) fresh parsley, snipped; 1 heaping tablespoon of fresh rosemary leaves chopped small; 2 cup(s) celery, sliced; 2 cup(s) carrots, cut bite size; salt and pepper to taste; 1 cup(s) uncooked barley

(1 RATING)

41 Pinches 2 Photos

Debbie Sue

Southwest, FL

Updated on Feb 21, 2021

Here's my version of Beef Barley Soup! Very flavorful, and delicious!

Rate

prep time

cook time 2 Hr

method Stove Top

yield makes a large pot of soup!

Ingredients

light olive oil
2 pounds beef stew meat or chuck eye roast cut into tiny pieces
3 32 oz. cartons of beef stock (96oz. total)
14 1/2 ounces italian style stewed tomatoes, rough chopped
1 large sweet onion, chopped
2 cloves garlic, pressed
1/4 cup fresh parsley, snipped
1 heaping tablespoon of fresh rosemary leaves chopped small
2 cups celery, sliced
2 cups carrots, cut bite size
salt and pepper to taste
1 cup uncooked barley

How To Make beef barley soup

Step 1

In a large fry pan, brown the little pieces of beef in a bit of oil. Don't crowd the pan, do in two batches. Drain and set aside.

Step 2

In a stock pot mix the beef stock with the chopped Italian Stewed tomatoes. Add the onions, garlic, rosemary, parsley, and the browned beef. Season with some salt and pepper.
Step 3

Cover and bring to a boil, reduce heat, and simmer for 1 hour. Then add the carrots and celery, and continue simmering for an additional hour.
Step 4

While the soup is simmering, in a separate pot, prepare the barley according to package directions. When the beef and the vegetables are tender, after simmering time, stir in the cooked barley. Add additional salt if needed.
Step 5

Serve and enjoy!
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