Beef & Barley Soup # 46

This recipe is a standby in our family. Sometimes we even use "mountain" beef in this recipe.

• Ready In: 1 hr 50 mins
• Serves: 6

Ingredients

• 2 -4  tablespoons canola oil
• 3  tablespoons flour
•  salt, to taste
•  pepper, to taste
• 1  cup  chopped onion
• 2  stalks celery, chopped
• 8  medium carrots, chopped
• 8  ounces  sliced mushrooms (about 2 - 2 1/2 cups) (optional)
• 4  cups tomato juice
• 1  cup water
• 3⁄4 cup pearl barley
• 16  ounces stewing beef, diced
•  extra water, as needed
•  salt
•  pepper

Directions

1. In a large Dutch oven or fry pan heat oil; Roll beef cubes in flour and (in small batches) brown in oil and set aside.
2. Sauté onion, celery, carrots and mushrooms in the same oil for about 8 to 10 minutes, or until tender.
3. (This will help deglaze the pan and give the soup a nice rich color).
4. Place beef, vegetable in a soup pot.
5. Add tomato juice, water, barley, and S&P to taste.
6. Cover, reduce heat and simmer barley soup for 60 or until barley is tender, stirring occasionally.