Beef Barley Soup

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December 23, 2017

Recipe by Will Cook For Friends

  • Cook: 1 hr 35 mins


1 TBSP olive oil

2 lbs. beef stew meat (or other lean cut of beef), cubed

1 cup red wine, cream sherry, or beer

1 large onion, diced

4-5 large carrots, sliced or diced

4-5 stalks celery, chopped

1 large roma or small heirloom tomato, diced

3-4 cloves garlic

4 cups beef or vegetable broth (I suggest low sodium so you can control how salty the soup is)

2 cubes beef boillon (or 2 tsp. ‘better than boillon’ paste – again, I recommend low sodium)

1 cup hulled barley

1 tsp. dried basil (or 2 tsp. fresh chopped)

1 tsp. dried parsley (or 2 tsp. fresh chopped)

1 tsp. dried oregano (or 2 tsp. fresh chopped)

1 tsp. dried thyme (or 2 tsp. fresh chopped)

1/2 tsp. dried sage (or 1 tsp. fresh chopped)

Salt and pepper to taste


1For directions visit Will Cook For Friends


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