Beef Barley Stoup
"Thicker than a soup, which this was intended to be, and not quite enough for a stew, we have an inbetweener.
I use home made vegetable stock, recipe is also posted on my page.
I like to use cream of leek soup mix, but almost anything works, totally your choice, adds extra flavor.
The barley cooks in 1 hour, I usually cook mine for 2, or even until we're ready to eat, the flavors just get better over time."
- Ready In:
- 1hr 20mins
- Ingredients:
- 17
- Yields:
-
12 Bowls of Stoup
- Serves:
- 12
ingredients
- 20 baby carrots
- 4 celery ribs
- 2 medium onions
- 1 (12 ounce) can corn
- 1 (14 ounce) can peas
- 1 (28 ounce) can diced tomatoes
- 4 medium potatoes
- 4 cups vegetable stock
- 2 lbs stewing beef
- 1 (1 1/4 ounce) package cream soup and sauce base, of your choice
- 1 cup barley
- 6 (4 1/2 g) packets Oxo beef cubes
- 8 cups water
- 1 bay leaf
- 1 tablespoon black pepper
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
directions
- Place beef in bottom of large pot and start browning.
- Dice onions and add to pot.
- Cut carrots into rounds and add to pot.
- Slice celery and add to pot.
- Peel and cube potatoes and add to pot.
- Add pepper, basil and oregano.
- Add can of corn, unstrained.
- Add can of peas, unstrained.
- Add can of tomatoes, unstrained.
- Deglaze bottom of pan with the tomato juices.
- Add vegetable stock.
- Add 4 cups of water.
- Once boiling, add beef OXO.
- Mix together the package of cream Ssoup and 4 Cups of cold water.
- Add above mixture to pot.
- Add bay leaf.
- Add barley.
- Bring to a boil then turn down to simmer.
- Allow stoup to simmer until barley is cooked, usually about one hour.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I'm a stay at home Mom of 1, and I throughly enjoy cooking for my family. Though occasionally find myself running out of ideas...and then the boredom sets in, hoping this site will help!
