| This recipe is liked by 1 person(s). |
Beef & Barley Soup
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 4 Tablespoons | Olive Oil |
| 2 pound | Beef Cubes or roast, (for Stew) cut in to small squares |
| 1-2 | whole Large Onion, Medium Diced |
| 2-3 cloves | Minced Garlic |
| 5-6 | whole Carrots, Smaller Ends Cut Into Rounds, Larger Ends Diced |
| 4-6 | whole Potatoes white, Large Dice |
| 1-½ teaspoon | Seasoning Salt |
| 1 teaspoon | Sea Salt, (or To Taste) |
| Ground Black Pepper To Taste | |
| 12 cups/ 3 boxes | Beef Stock |
| 2 cups | Water Or As Needed |
| 1 cups | Pearl Barley |
| bundle of freshThyme | |
| 2 | whole Bay Leaf |
| 2 can (14.5 Oz. Size) | Diced Tomatoes |
Begin by dicing your onion. Also peel and chop your potatoes.
Next up, add your olive oil to a large stock pot and let it get nice and hot. Once hot, add your beef and DON’T TOUCH IT. Let it sear first, then once it can easily be flipped (and is not sticking to the pot), toss it.
After about 5 minutes your meat should be browned, and it’s time to add your onions and garlic. Stir everything together.
Continue stirring every few minutes until the onions become caramelized. You can add a little more oil here if needed, but it wasn’t necessary for me.
Throw in the potatoes and carrots and barley …
Dump in stock.
add seasonings and bay leaf.
Bring the soup to a boil, then reduce it to a simmer and let it cook for about 2 hours, stirring occasionally.
After the 2 hours, add in your diced tomatoes. Give it a good stir and let it simmer for another hour. Easy!
Remove your bay leaf and wrapped thyme spigsand serve it hot with a sprinkle of fresh parsley (optional). I added some crusty bread with butter for dipping.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe