Beef & Barley Soup Recipe
Do you want a great Beef & Barley Soup recipe? There is not a single month when I don't serve this yummy Appetizer! I have a weakness for Beef, thus I prepare this recipe often. Whether you are an amateur cook or a professional chef, I recommend the Beef & Barley Soup for the sheer joy of cooking it.
Ingredients
1 tablespoon plus
4 teaspoons vegetable oil
3 medium celery stalks, diced
1 large onion, diced
1 1/2 pounds boneless beef chuck, cut into 1/2 inch pieces
1/2 teaspoon salt
2 cans beef broth
1 can diced tomatoes
1 cup pearl barley
5 medium carrots, peeled and cut crosswise into 1/4 inch thick slices
5 medium parsnips, peeled and cut crosswise into 1/4 inch thick slices
2 medium turnips peeled and diced
3 strips orange peel
Pinch ground cloves
Directions
In 8 quart Dutch oven, heat 1 tablespoon vegetable oil over medium high heat until hot.
Add celery and onion and cook until tender and golden, about 10 minutes, stirring occasionally; transfer vegetables to bowl.
Pat beef dry with paper towels.
In same Dutch oven, heat 2 teaspoons oil over high heat until hot.
Add half of beef and cook until browned on all sides.
Remove to plate.
Repeat with remaining 2 teaspoons oil and beef.
Return beef to Dutch oven.
Stir in salt, celery mixture, beef broth, tomatoes with their juice, and 6 cups water, heat to boiling over high heat.
Reduce heat to low; cover and simmer 1 hour.
Add barley, carrots, parsnips, turnips, orange peel, and cloves; heat to boiling over high heat.
Reduce heat to low; cover and simmer 50 to 60 minutes, until beef, barley, and vegetables are tender.
Add celery and onion and cook until tender and golden, about 10 minutes, stirring occasionally; transfer vegetables to bowl.
Pat beef dry with paper towels.
In same Dutch oven, heat 2 teaspoons oil over high heat until hot.
Add half of beef and cook until browned on all sides.
Remove to plate.
Repeat with remaining 2 teaspoons oil and beef.
Return beef to Dutch oven.
Stir in salt, celery mixture, beef broth, tomatoes with their juice, and 6 cups water, heat to boiling over high heat.
Reduce heat to low; cover and simmer 1 hour.
Add barley, carrots, parsnips, turnips, orange peel, and cloves; heat to boiling over high heat.
Reduce heat to low; cover and simmer 50 to 60 minutes, until beef, barley, and vegetables are tender.
