Beef and Barley Soup: Heavenly, Healthy, and Hearty
- Reviews 1
Ready In: 1 hr 45 mins
Serves: 6
Ingredients
- 3⁄4 lb beef sirloin or 3⁄4 lb round steak
- salt and pepper
- 1 1⁄4 tablespoons butter
- 4 1⁄2 cups beef broth
- 1 cup irish beer
- 1⁄4 cup barley, rinsed and drained
- 1 large tomatoes, diced
- 1 large carrot, peeled and cut into bite-sized cubes
- 1 turnip, peeled and cut into bite-sized cubes
- 1 potato, peeled and cut into bite-sized cubes
- 1 yellow onion, peeled and chopped
- 1 stalk celery & leaves, chopped
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon dried thyme (rub between fingers to waken flavor)
- 1⁄4 teaspoon dried dill weed (rub between fingers to waken flavor)
- 1 pinch salt and pepper
- 1 bay leaf
Directions
- Wash beef; pat dry with paper towels. Trim away any visible fat; season beef with salt and pepper (to taste). Cut into small bite-sized cubes.
- Melt butter in a large, heavy-bottom saucepan. Transfer the beef to the hot butter and cook over medium heat until brown on all sides.
- Add remaining ingredients to saucepan; bring to a boil. Reduce heat to simmer and continue cooking, covered, for 1 1/2 hours or until barley is tender and beef is fork-tender.
- Remove the bay leaf and laddle into warmed soup bowls. Enjoy your soup as a meal complete unto itself or add a lightly-dressed fresh spinach salad and warm crusty french/italian bread.
- COOK'S TIP: For a delicious twist on traditional beef and barley soup, when it's done simmering stir in 4 cups of fresh baby spinach. Let stand, covered, for 5 minutes.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off