Beef Barley Soup

Name: Beef Barley Soup
Ingredients: 1 tablespoon vegetable oil; 1 medium onion, chopped; 1 cup carrot, chopped; 1 cup celery, chopped; 3 garlic cloves; 8 button mushrooms, quartered; 1 (15 ounce) can diced tomatoes, retain liquid; 2 12 lbs stew meat, cut in 1-inch pieces; 6 cups beef broth; 2 teaspoons salt (to taste); 12 teaspoon pepper; 2 teaspoons dried thyme; 34 pearl barley

13 ingredients

8 steps

Ingredients

1 tablespoon vegetable oil
1 medium onion, chopped
1 cup carrot, chopped
1 cup celery, chopped
3 garlic cloves
8 button mushrooms, quartered
1 (15 ounce) can diced tomatoes, retain liquid
2 12 lbs stew meat, cut in 1-inch pieces
6 cups beef broth
2 teaspoons salt (to taste)
12 teaspoon pepper
2 teaspoons dried thyme
34 pearl barley

Directions

1

In a large Dutch oven, heat oil to medium high and saute onions, carrots and celery until softened, about 5 minutes.
2

Turn heat down to medium and add garlic, stirring until incorporated.
3

Add beef, liquid and rest of ingredients, except for barley.
4

Bring ingredients to a boil and then reduce heat to low.
5

Cover and simmer for 45 minutes.
6

After 45 minutes, add barley and simmer covered for an additional 50-60 minutes.
7

If the soup becomes too thick, stir in a cup of water or broth.
8

Taste the soup and if necessary, add extra seasonings, to taste.