Beef Barley Soup
Ingredients
-
2
tablespoons
olive oil
-
1-1½
pounds
beef stew meat, cut into about 1 inch cubes
-
8-10
ounces
mushrooms
-
1
large
onion, diced (about 1½ cups)
-
3
teaspoons
minced garlic
-
½
teaspoon
minced ginger
-
1-2
pieces
bay leaves
-
2
teaspoons
thyme
-
1
teaspoon
dried oregano
-
1-2
teaspoons
smoked paprika
-
1
tablespoon
Creole seasoning
-
2
large
celery, diced (about 1 cup)
-
2
medium
roasted tomatoes or 14-ounce can diced tomatoes
-
5-6
cups
beef broth or water
-
1
cup
barley
-
1-1½
cups
sliced carrots
-
1
tablespoon
Worcestershire sauce
-
to taste
salt and pepper
Instructions
- Heat olive oil in a large pot over medium heat and brown the beef, stirring frequently.
- Remove the beef and set aside, then add mushrooms to the same pot and sauté for 3-5 minutes.
- Add onions, garlic, ginger, bay leaves, thyme, and oregano to the pot and sauté until the onions are wilted.
- Stir in paprika, Creole seasoning, celery, and tomatoes.
- Pour in beef stock or water, barley, browned beef, carrots, mushrooms, Worcestershire sauce, and season with salt and pepper.
- Bring to a boil, cover, and simmer until the beef is tender, about 25-35 minutes.
Nutrition Facts (estimated)
Servings
4-5 servings
Calories
461
Total fat
15g
Total carbohydrates
44g
Total protein
38g
Sodium
964mg
Cholesterol
73mg
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