Beef and Barley Soup

"I serve as main dish. Freezes well. Funny note, I read that in Russian army if barley was cooked improperly it was called "shrapnel"."
 
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photo by Linky photo by Linky
photo by Linky
photo by JackieOhNo! photo by JackieOhNo!
photo by DailyInspiration photo by DailyInspiration
Ready In:
2hrs
Ingredients:
15
Serves:
8
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ingredients

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directions

  • Heat large soup pot coated with cooking spray over medium high heat.
  • Add half of beef, browning on all sides, remove, repeat with remaining beef, remove.
  • Add oil to pan, heat over medium high, add onion, sauté until lightly browned.
  • Return beef to pot.
  • Add carrots, garlic, water, salt, thyme, black pepper, bay leaves, and beef stock.
  • Bring to boil, reduce heat, cover, and simmer 1 hour.
  • Add barley; cook 30 minutes, or until barley is tender.
  • Discard bay leaves.
  • Check for additional salt and pepper.
  • Garnish with parsley and serve.

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Reviews

  1. This soup is comfort food at it's best. I adapted it for the crockpot and added the pearl barley during the last hour and a half of the cooking time. Served it with cornbread and we were in heaven! Made for the Soups On Challenge - Culinary Quest - Russia, August, 2014.
     
  2. In adapting this for cooking in the crockpot, I reduced the amount of water to 4 cups. I added the barley with all the other ingredients at the beginning, and cooked this on low for 5 hours. I was rewarded with a total bowl of comfort. Simple flavors, yet hearty and delicious. Made for Soup's On Challenge in Culinary Quest 2014.
     
  3. Great! I, also, adapted this for the crock pot. This is a keeper! Made for the Soups On Challenge - Culinary Quest - Russia, August, 2014.
     
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