Beef Barley Soup

Prep Time: 40 min
Cook Time: 4-5 hours
Ingredients:
Amount Ingredient
1 - 2 pounds stew beef
1 bunch celery (chopped)
2-4 carrots (chopped)
1 large onion (chopped)
1-2 cups barley
1 can diced tomatos
1-2 cloves garlic
2-4 cups of beef broth
1-2 ounces tomato paste
worcestsire sauce
Recipe:
  1. Chop your celery, carrots, and onion.
  2. Dredge your beef in flour, salt, pepper.
  3. Brown beef in a dutch oven in small batches, allow to get a good crust in batches. Remove to a side plate.
  4. Sweat celery, carrots, and onion for 5-10 minutes in oil in the same pan.
  5. Add several ounces of tomato paste. Stir and continue cooking for a few minutes.
  6. De glaze with beef broth.

Using several cups of an inexpensive but strong red wine is a good substitute for broth at this stage.

  1. Scrape the bottom of the dutch oven well, add browned beef back in.
  2. Cover with beef broth and bring to a boil, immediately drop to a simmer and leave covered for 2-3 hours (minimum).
  3. Add several tablespoons of Worcestsire sauce to taste.
  4. Roughly 30 minutes before surving, add dry barley to the soup along with extra liquid if wanted.
  5. Allow to cook for 30 minutes (until barley is soft) before serving.