Beef Barley Soup
Ingredients
- 1 1/2 pound beef chuck, cut in bite sized pieces
- 1 1/2 quart water
- 2 cups beef broth or stock
- 1 1/2 Tb. beef base
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 cup celery, chopped coarse
- 1 cup carrots, chopped
- 1 Tb dried parsley
- 1 cup fresh, sliced mushrooms
- 2/3 cup pearl barley
- 2 tablespoons cooking oil
- coarse ground pepper to taste
Instructions
Cut beef chuck into bite sized pieces, discarding any fat or membrane. Brown meat in a Dutch oven or stock pot in 2 Tb. oil over medium-high heat, leaving carmalized brown bits in the pot. Stir in the onions and garlic and mix to blend. Reduce heat to medium and cook until onions are trnslucent. Add the water, beef broth, beef base and the barley. Simmer 2 hours. Adjust seasoning with black pepper. Add the celery, carrots and sliced mushrooms and simmer 45 minutes longer. Check for seasonings and serve.
