Name: Beef Barley Soup
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 1 beef round steak, about 1/2 lb (225 g), diced (see note); 3 tablespoons (45 ml) olive oil; 1 large onion, thinly sliced; 8 oz (227 g) small white button mushrooms, quartered; 2 carrots, peeled and diced; 1/2 cup (125 ml) hulled barley; 2 cloves garlic, finely chopped; 4 cups (1 litre) beef broth; 1 cup (250 ml) water; Salt and pepper

Ingredients

1 beef round steak, about 1/2 lb (225 g), diced (see note)
3 tablespoons (45 ml) olive oil
1 large onion, thinly sliced
8 oz (227 g) small white button mushrooms, quartered
2 carrots, peeled and diced
1/2 cup (125 ml) hulled barley
2 cloves garlic, finely chopped
4 cups (1 litre) beef broth
1 cup (250 ml) water
Salt and pepper

Preparation

In a large saucepan, brown the meat in the oil. Season with salt and pepper. Transfer to a plate.
In the same pan, brown the onion and mushrooms. Season with salt and pepper. Add oil, if needed. Add the carrots, barley, and garlic and sauté for 2 to 3 minutes. Return the meat to the pan. Add the broth and water and bring to boil.
Cover and simmer for about 1 hour or until the barley and meat are tender. Adjust the seasoning. Add broth, if needed.

Note from Ricardo

Take advantage on the cheapest beef cuts: Sirloin tip, round, etc.. They are perfect for this type of dish's cooking time. Indeed, the long, slow cooking is ideal for tenderizing the toughest cuts of meat.

Beef Barley Soup

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note