Beef Barley Soup
1 tablespoon vegetable oil
1 pound beef stew meat, cut into 1" cubes
8 cups water
4 beef flavor bouillon cubes
1 cup hot water
1 - 28 ounce can tomatoes
1 cup carrots, sliced
1 large onion, chopped
4 stalks of celery, sliced
1/2 cup barley
1/4 cup chopped parsley
1/2 teaspoon salt
1 1/2 teaspoon pepper
1 clove of garlic, minced
In a stockpot, heat oil over medium heat. Cook onions and celery until soft. Add garlic and cook for 2 minutes.
Remove and set aside. Add beef. Cook, stirring often, until browned. Add
the 8 cups of water. In a cup, dissolve bouillon cube in 1 cup water. Add
to the saucepan with tomatoes, carrots, barley, salt and pepper.
Bring to a boil. Reduce heat, cover and simmer for 1 to 1 1/2 hours, or
until the meat is fork tender. With slotted spoon, remove meat to a bowl.
Shred with two forks and add back to the soup.
Soup's On!
- Published on September 24th, 2008
- Published on January 30th, 2010
-
Jamie Mac
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