Beef-Barley Soup

Name: Beef-Barley Soup
Ingredients: 1 Tbsp. vegetable oil; 1 lb. beef stew meat, cut into 1-inch cubes; 8 c. water; 2 beef flavor bouillon cubes; 1/2 c. hot water; 1 (14 oz.) can stewed tomatoes; 1 c. carrots, sliced; 1 c. chopped onion; 1 c. chopped celery; 1/2 c. barley; 1/2 tsp. salt; 1 1/2 tsp. pepper

12 ingredients

10 steps

Ingredients

1 Tbsp. vegetable oil
1 lb. beef stew meat, cut into 1-inch cubes
8 c. water
2 beef flavor bouillon cubes
1/2 c. hot water
1 (14 oz.) can stewed tomatoes
1 c. carrots, sliced
1 c. chopped onion
1 c. chopped celery
1/2 c. barley
1/2 tsp. salt
1 1/2 tsp. pepper

Directions

1

Heat oil and beef; cook, stirring often, until brown.
2

Add 8 cups of water; bring to a boil.
3

Reduce heat.
4

Cover and simmer 1 hour or until meat is fork-tender.
5

With slotted spoon, remove meat.
6

With 2 forks, shred meat.
7

Set aside.
8

In cup, dissolve bouillon in 1/2 cup of water.
9

Add to soup kettle the tomatoes, carrots, onion, celery, barley, salt and pepper.
10

Stir in meat. Cover and simmer 1 1/2 to 2 hours until vegetables are tender.