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Beef & Barley Soup

Western.Chefs's picture
Ingredients
  Vegetable oil 2 Tablespoon (1 Tablespoon Plus 4 Teaspoons)
  Celery stalks 3 Medium, diced
  Onion 1 Large, diced
  Boneless beef 1 1⁄2 Pound, cut into 1/2 inch pieces
  Salt 1⁄2 Teaspoon
  Beef broth 2 Can (20 oz)
  Diced tomatoes 1 Can (10 oz)
  Pearl barley 1 Cup (16 tbs)
  Carrots 5 Medium, peeled and cut crosswise into 1/4 inch thick slices
  Parsnips 5 Medium, peeled and cut crosswise into 1/4 inch thick slices
  Turnips 2 Medium, peeled and diced
  Orange peel strips 3
  Ground cloves 1 Pinch
Directions

In 8 quart Dutch oven, heat 1 tablespoon vegetable oil over medium high heat until hot.
Add celery and onion and cook until tender and golden, about 10 minutes, stirring occasionally; transfer vegetables to bowl.
Pat beef dry with paper towels.
In same Dutch oven, heat 2 teaspoons oil over high heat until hot.
Add half of beef and cook until browned on all sides.
Remove to plate.
Repeat with remaining 2 teaspoons oil and beef.
Return beef to Dutch oven.
Stir in salt, celery mixture, beef broth, tomatoes with their juice, and 6 cups water, heat to boiling over high heat.
Reduce heat to low; cover and simmer 1 hour.
Add barley, carrots, parsnips, turnips, orange peel, and cloves; heat to boiling over high heat.
Reduce heat to low; cover and simmer 50 to 60 minutes, until beef, barley, and vegetables are tender.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Beef
Interest: 
Everyday

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