Beef & Barley Soup Recipe
Ingredients
| 1 tablespoon plus | ||
| Vegetable oil | 4 Teaspoon | |
| Celery stalks | 3 Medium, diced | |
| Onion | 1 Large, diced | |
| 1 1/2 pounds boneless beef chuck, cut into 1/2 inch pieces | ||
| Salt | 1/2 Teaspoon | |
| Beef broth | 2 Can (10oz) | |
| Tomatoes | 1 Can (10oz), diced | |
| 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 | ||
| Turnips | 2 Medium, peeled | |
| Orange peel strip | 3 | |
| 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.
Chef
