Beef & Barley Soup

You can use Beef Simmering Steak instead of Stewing Cubes in this recipe, if you like. Trim the steak and cut into 1-inch (2.5 cm) cubes

  • 1 tbsp (15 mL) vegetable oil
  • 1 lb (500 g) Beef Stewing Cubes, trimmed (Plate or Chuck)
  • 6 cup(s) (1.5 L) vegetables, cut in small pieces (i.e. onions, carrots, celery, rutabaga and/or potatoes)
  • ¼ cup(s) (50 mL) pot or pearl barley
  • 1 can (10 oz/284 mL) beef broth
  • ¼ tsp (1 mL) EACH dried thyme, dillweed and pepper
  • 1 bay leaf

Heat oil in Dutch oven over medium-high heat; brown beef cubes. Stire in vegetables, barley, broth, thyme, dillweed, pepper and bay leaf.

Add 4 cups (1 L) water; bring to boil. Reduce heat to simmer; cover and cook for about 2 hours or until beef and barley are tender.

Discard bay leaf before serving.

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