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Beef Barley Soup

Author: Christopher Kosovich

Ingredients

  • 1 tsp oil
  • 1-1/2 lbs lean beef round stew meat
  • 1 cup chopped carrots
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 3 cloves garlic chopped
  • 6 cups water
  • 1 - 2 tsp kosher salt to taste
  • 2 bay leaves
  • 2/3 cup dry barley
  • Fresh ground black pepper

Instructions

  • Heat a large heavy pot or dutch oven on medium heat. Add oil and beef, season with a little salt and brown meat a few minutes.
  • When meat is browned, add carrots, onion, celery and garlic to the pot and give it a good stir.
  • Add water, salt and bay leaves and bring to a boil.
  • When boiling, reduce heat to low and cover. Simmer covered over low heat until the meat is soft, about 1 1/2 - 2 hours.
  • Add the barley, adjust the salt if needed and add fresh ground pepper.
  • Simmer an additional 30-35, remove bay leaves and serve.
  • Makes 7 1/2 cups.