Hearty Beef and Barley Soup

I have been craving beef barley soup for about a week now… so I have decided tonight is the night! I looked at a few recipes and decided to borrow some of their ideas but mainly just do my own thing. Here is what I am doing:


Two pounds bone in beef chuck steak or roast

Two fifteen oz cans of beef broth

Four to six cups water

Two onions

Four stalks of celery

Four carrots, peeled

One can diced tomatoes or tomato sauce

Two bay leaves

Salt and Pepper to taste

1/4 cup pearled barley

First, combine in large pot the beef, broth, one onion quartered, two stalks celery, two carrots and the bay leaves. Simmer over medium heat for about two hours. Strain the broth, discarding vegetables (or eat them :-). Cut up meat, return to broth and add tomatoes or tomato sauce. Cut up and add remaining vegetables and the barley, simmer for one more hour or until the barley and vegetables are finished. Correct seasoning as desired. Would be great served with a large hunk of fresh bread and butter!



2 responses to “Hearty Beef and Barley Soup

  1. Pingback: Beer Braised Beef with Fall Vegetables | ChallengeU2cook

  2. Pingback: Vegetable broth (and croutons if you want them) | Shewolfinthevalley

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