beef barley soup
(1 rating)
Here's my version of Beef Barley Soup! Very flavorful, and delicious!
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(1 rating)
yield
serving(s)
cook time
2 Hr
method
Stove Top
Ingredients For beef barley soup
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light olive oil
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2 lbbeef stew meat or chuck eye roast cut into tiny pieces
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332 oz. cartons of beef stock (96oz. total)
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14 1/2 ozitalian style stewed tomatoes, rough chopped
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1 lgsweet onion, chopped
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2 clovegarlic, pressed
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1/4 cfresh parsley, snipped
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1heaping tablespoon of fresh rosemary leaves chopped small
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2 ccelery, sliced
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2 ccarrots, cut bite size
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salt and pepper to taste
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1 cuncooked barley
How To Make beef barley soup
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1In 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.
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2In 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.
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3Cover 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.
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4While 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.
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5Serve and enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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