Beef and Barley Soup

The oft overlooked barley is great as a side dish, sometimes used in place of Arborio rice for a faux risotto.  It’s also excellent in soups and stews, which this recipe takes advantage of.  We use leftover roast beef in place of the stewing beef if we have it on hand, it makes a hearty lunch or dinner.

 

Beef and Barley Soup

 

2 Tbsp. olivc oil

1 Lb. stewing beef or 1 Lb. cooked beef, diced

1 cup chopped onions

3 stalks chopped celery

1 cup chopped carrots

1-2 cloves minced garlic

4 cups beef or chicken stock

1/2 cup barley, or more

1 bay leaf

1 large sprig of thyme

salt and pepper

 

In a large stock pot, saute the beef in the olive oil until golden.  Add the vegetables and garlic and cook until soft, about 5 minutes.  Add the stock, barley and herbs and cook until beef is tender and barley is cooked through, about 30 minutes.  Adjust seasonings with salt and pepper.

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