Beef and Barley Soup
A hearty and flavorful barley soup with beef, onions, and celery
2 pounds beef roast
1 large onion, chopped
6 celery ribs, chopped
2 cloves garlic, minced
1 3/4 cups barley (dry/uncooked measurement)
1 1/4 teaspoon salt
1/4 teaspoon pepper
beef bouillon, optional
3 1/2 quarts water, approximately
1. Trim fat from meat and dice into 1-inch cubes. Saute meat with garlic in a large (6-quart) stock pot. Brown on medium-high heat, stirring often.
2. When meat is browned, add part of the water (enough to cover the meat) and bring to a boil. Reduce the heat and simmer, uncovered, for an hour.
3. Add the remaining ingredients. Bring to a boil and then simmer for at least 1 hour. If soup becomes too thick, add additional water according to your preference.
This recipe was created by Tammy's mom, Linda.
about 3 hours
Many years ago, my parents ordered a beef and barley soup at a nice restaurant. My dad liked the soup and wanted my mom to try to recreate it at home. This recipe was her end result! It's a very simple, easy (and quick!) dish to make. Joshua and I love the flavors. As the barley cooks, it thickens the soup. So creamy and comforting!
I have made a very similar soup using whole wheat berries (whole grain wheat) when I was out of barley. The wheat has a very different taste and texture; not at all creamy (unless you cook it for hours and hours and hours). You can see my recipe for Wheat Berry Soup here if you're interested in that one. I love both soups! Joshua prefers the Beef and Barley soup.