Beef Barley Soup
Ingredients
-
1
tablespoon
olive oil
-
2
pounds
beef stew meat
-
1
medium
onion, finely chopped
-
3
large
carrots, cut into ¾ inch pieces
-
3
stalks
celery, sliced
-
2
teaspoons
minced garlic
-
8
cups
beef broth
-
1
dried
bay leaf
-
2
sprigs
fresh thyme or 1 teaspoon dried thyme
-
¾
cup
pearl barley
-
1
cup
sliced mushrooms
-
2
tablespoons
chopped parsley
-
to taste
salt and pepper
Instructions
- Heat olive oil in a large pot over medium-high heat and season the beef with salt and pepper.
- Brown half of the beef in the pot for 3-5 minutes per side, then remove and keep warm.
- Add onion, carrots, celery, and garlic to the pot and cook for 4-5 minutes until softened.
- Add the beef back to the pot along with beef broth, bay leaf, and thyme, then bring to a simmer.
- Cook for 60 minutes or until the beef is tender.
- If reserved, add the vegetables back in, then add barley and mushrooms.
- Cook for an additional 20-30 minutes until the barley is tender.
- Season with salt and pepper, sprinkle with parsley, and serve.
Nutrition Facts (estimated)
Servings
6
Calories
371
Total fat
11g
Total carbohydrates
25g
Total protein
40g
Sodium
819mg
Cholesterol
93mg
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