Beef Barley Soup
"A basic recipe for beef barley soup. Works great with leftover roast beef. I use Stockpot brand beef sock but any good quality beef sock will work equally well."
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Yields:
-
1 cup
- Serves:
- 8
ingredients
- 1 cup lean round beef, 1/2 inch dice
- 1⁄2 cup carrot, diced
- 1⁄2 cup onion, diced
- 1⁄2 cup celery, diced
- 1 tablespoon vegetable oil
- 1⁄4 cup red wine
- 2 tablespoons Worcestershire sauce
- 8 cups low sodium beef broth
- 3⁄4 cup barley, uncooked
directions
- Heat oil in a heavy bottom soup pot.
- Add carrots, onions and celery and sweat over medium low heat until onions become translucent.
- Stir in beef.
- Turn heat up to medium high and cook until beef and vegetables are lightly browned.
- Add wine and bring to a boil.
- Add beef stock and Worchestershire sauce.
- Simmer for about 40 minutes or until beef is tender and flavours are released.
- Add barley durning the last 15 minutes of cooking.
- Add salt if needed.
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Reviews
-
Use's this recipe at my work. Went over very well. I use's a litte less barley
