I love this soup on cold winter days. Its delicious flavor is sure to quench your appetite. Even the kids will love it!
How absolutely mouthwatering! Delightful and really healthy! I love barley soup, and so do the kids. I can make extra when I bake in quantity so I can have some later. In the event that someone becomes sick, having a pot of soup in the freezer may be a godsend.
Another option is to use a crock pot or slow cooker. Once the steak is browned, add the other ingredients to the crock pot. Lower the heat to low and simmer the carrots for four to six hours.
My Favorite Beef and Barley Soup of All Time!
Serving size: 10
Tempo for Cooking: 40 Minutes
HomeMy Favorite Beef and Barley Soup of All Time!
My Favorite Beef and Barley Soup of All Time!
Here are the ingredients:
* 1 pound of boneless chuck roast that has been cut and sliced into 1/2-inch pieces 2 tablespoons of beef base (not the same as beef broth, but used to make beef broth), 8 to 10 cups of water, 1 large bay leaf, 1 cup of uncooked pearl barley, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 tablespoon of garlic. 1 1/2 cups of thinly sliced carrots, celery, and onion. 8 ounces of pre-sliced mushrooms.
Instructions:
Begin by browning the meat in a nonstick fry pan, turning often.
Once the steak is taken out of the pan, transfer it to the crockpot. Toss in the mushrooms, carrots, celery, onion, and garlic with the water, beef broth, bay leaf, and garlic.
Third, simmer the meat and vegetables for another hour on high heat. After that, add the pearl barley and lower the heat to low. Combine the salt, pepper, and spices.
Set aside the bay leaf.