JMRecipes
Beef Barley Soup
Ingredients
2 lbs Chuck Roast
2 ribs Celery
10 oz Carrots
1 Sweet Onion
1 (28 oz) can Diced Tomatoes
1 cup Barley
3 quarts Chicken Stock
4 tsp Minced Garlic
1 Bay Leaf
Ingredients
4 lbs Chuck Roast
4 ribs Celery
20 oz Carrots
2 Sweet Onions
2 (28 oz) cans Diced Tomatoes
2 cups Barley
6 quarts Chicken Stock
8 tsp Minced Garlic
2 Bay Leaves
Instructions
1
Season beef with salt and pepper. In a Dutch oven, heat oil and cook the beef until well browned on all sides, about 5 minutes per side. Transfer to a large platter.
2
Add carrots, onion, celery, and garlic to pot and cook, stirring and scraping up any browned bits from the bottom, until lightly browned, about 6 minutes. Scrape vegetables into a heatproof bowl and set aside.
3
Add stock to pot, return to heat, and scrape up any browned bits from bottom of pot. Cut beef into chunks and add to pot. Bring to a simmer, then reduce heat to maintain a low simmer and cook 1 to 2 hours.
4
Add barley and reserved vegetables, and simmer about 30 minutes. Season with salt and pepper.
Instructions
1
Season beef with salt and pepper. In a Dutch oven, heat oil and cook the beef until well browned on all sides, about 5 minutes per side. Transfer to a large platter.
2
Add carrots, onion, celery, and garlic to pot and cook, stirring and scraping up any browned bits from the bottom, until lightly browned, about 6 minutes. Scrape vegetables into a heatproof bowl and set aside.
3
Add stock to pot, return to heat, and scrape up any browned bits from bottom of pot. Cut beef into chunks and add to pot. Bring to a simmer, then reduce heat to maintain a low simmer and cook 1 to 2 hours.
4
Add barley and reserved vegetables, and simmer about 30 minutes. Season with salt and pepper.
https://recipes.joemay.net/beef-barley-soup
