Beef and Barley Soup

(from austincook’s recipe box)

Serves 8 people

Categories: Soup

Ingredients

  • Cooking spray
  • 2 lbs beef stew meat, trimmed and cut into 1-inch pieces
  • 2 tsp canola oil
  • 2 cups chopped leek (about 4 medium)
  • 2 cups chopped carrot
  • 4 garlic cloves, minced
  • 6 cups water
  • 1.5 tsp salt
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 4 bay leaves
  • 2 cans (14 oz) less-sodium beef broth
  • 1 cup uncooked pearl barley

Directions

  1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add half of beef; cook 5 minutes browning on all sides. Remove from pan. Repeat with remaining beef.

  2. Heat oil in pan over medium-high heat. Add leek, carrot, and garlic; sauté 4 minutes or until lightly browned. Return beef to pan. Add water and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 1 hour. Add barley; cook 30 minutes or until beef and barley are tender. Discard bay leaves.

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