I have impressed my SWMBO by making Barley Beef Soup. Even better, I enjoyed it myself. It's easy to make, and the leftovers get better with age. This is my first time posting a recipe, so bear with me.
1/2 lb of chuck steak, cubed to 1/2"
2 sticks of celery, sliced
2 Large Carrots, sliced
1 Large Yellow Onion, chopped
2 garlic cloves
1 cup of barley (hulled or pearled)
6 cups of beef stock
In a strainer, wash the barley to ensure there is no dirt, mill grist, or other foreign material going into your soup.
In a large pot, combine the ingredients. Bring to a boil, then simmer for two hours, add salt and pepper to taste, and simmer another two hours (or as long as you can restrain yourself from eating). The beef will cook completely, so there is no need to brown the meat.
I'm considering using green onions next time, as the yellow seemed to have completely disintegrated before the soup was ready. I've also seen people add pickles. Any other suggested ingredients for future batches?
1/2 lb of chuck steak, cubed to 1/2"
2 sticks of celery, sliced
2 Large Carrots, sliced
1 Large Yellow Onion, chopped
2 garlic cloves
1 cup of barley (hulled or pearled)
6 cups of beef stock
In a strainer, wash the barley to ensure there is no dirt, mill grist, or other foreign material going into your soup.
In a large pot, combine the ingredients. Bring to a boil, then simmer for two hours, add salt and pepper to taste, and simmer another two hours (or as long as you can restrain yourself from eating). The beef will cook completely, so there is no need to brown the meat.
I'm considering using green onions next time, as the yellow seemed to have completely disintegrated before the soup was ready. I've also seen people add pickles. Any other suggested ingredients for future batches?