Beef Barley Soup
- Ready In:
- 2hrs 15mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 cup carrot, chopped
- 1 cup celery, chopped
- 3 garlic cloves
- 8 button mushrooms, quartered
- 1 (15 ounce) can diced tomatoes, retain liquid
- 2 1⁄2 lbs stew meat, cut in 1-inch pieces
- 6 cups beef broth
- 2 teaspoons salt (to taste)
- 1⁄2 teaspoon pepper
- 2 teaspoons dried thyme
- 3⁄4 pearl barley
directions
- In a large Dutch oven, heat oil to medium high and saute onions, carrots and celery until softened, about 5 minutes.
- Turn heat down to medium and add garlic, stirring until incorporated.
- Add beef, liquid and rest of ingredients, except for barley. Bring ingredients to a boil and then reduce heat to low. Cover and simmer for 45 minutes.
- After 45 minutes, add barley and simmer covered for an additional 50-60 minutes. If the soup becomes too thick, stir in a cup of water or broth. Taste the soup and if necessary, add extra seasonings, to taste.
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RECIPE SUBMITTED BY
lecole54
Machias, Maine
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.