Depending on where you live, there still may be some cool days or nights when all you want is a big bowl of warm soup. Here’s my wonderful recipe for a hearty beef and barley soup that you can enjoy year round. And it is so easy to make, whether on the stovetop in a Dutch oven or in your slow cooker. This tasty soup reheats well in the microwave, although you may need to add some more liquid to it since the barley absorbs some of the broth.
Ingredients (Serves 8-10)
- 1 tablespoon garlic-infused canola oil (I used Pampered Chef’s)
- 1 lb. stew beef, cut into bite-sized pieces
- Worcestershire sauce, to taste
- 32 oz. beef broth
- 2 cups water
- ¾ pearl barley
- 1 bay leaf
- Sea salt, to taste
- Fresh ground pepper, to taste
- 1 can (14.5) oz. diced tomatoes (I used Hunt’s basil, garlic and onion), undrained
- 1 cup carrots, chopped small
- 1 cup celery, chopped small
- 1 cup sweet onion, chopped small
- 1½ cups russet potato (about 1 large), peeled and chopped small
- 2 garlic cloves, pressed
Heat oil in your Dutch onion. Add the beef and several shakes of the Worcestershire sauce.
Brown meat on all sides, drain, and return to the cooker.
Add the broth, water, barley, bay leaf and salt and pepper. Bring to a boil and then reduce heat and simmer for an hour.
Mix in the undrained tomatoes, carrots, celery, onion, potatoes and garlic.
Simmer for another hour, until the meat and veggies are fork tender.
Serve with some nice crusty bread or a tossed salad.