BEEF BARLEY SOUP

Prep Time: 10 mins | Cook Time: 1 hr 45 mins | Total Time: 1 hr 55 mins | Yield: 6 Servings

This delicious soup is what you just might need today! I love how all the ingredients complement each other to make such a heavenly bowl of soup! One sip of the soup will surely make you very satisfied! Try it now and prepare to be amazed. Enjoy!

Ingredients:

1 pound stewing beef

1 teaspoon salt or to taste

1 teaspoon pepper or to taste

½ c all-purpose flour

2 tablespoons olive oil or more if needed

1 large onion chopped

1 large carrot peeled and chopped

2 stalks of celery cleaned and chopped

3 cloves garlic minced

1 tablespoon oregano fresh, chopped (or 1 teaspoon dried oregano)

3 tablespoons tomato paste

4 c beef broth low sodium

3 c water

¾ c barley I used pearl barley, see notes

1 tablespoon parsley fresh, chopped

Directions:

Season the beef with salt and pepper.

In a resealable bag, add the seasoned beef and flour. Shake the bag until the beef is well coated.

Place a Dutch oven on the stove and turn the heat to medium-high.

Add olive oil and allow it to become hot.

Add the beef pieces and sear each side for 3 minutes or until brown. Make sure to sear them in batches.

Remove the beef pieces from the pot onto a clean plate.

Add more oil into the same pot and allow it to become hot.

Add the carrots, onion, and celery. Sauté for 5 minutes or until soft.

Add tomato paste, oregano, and garlic. Cook until fragrant.

Add beef broth and scrape the bottom to get the brown bits.

Put the beef pieces back to the pot, then sprinkle salt and pepper to taste.

Allow the mixture to boil, then reduce the heat to medium.

Cover the pot and cook everything for about 45 minutes. Make sure to stir from time to time.

Add the barley and cook for 30 minutes more. Stir from time to time to prevent sticking.

Add more water if needed.

Sprinkle fresh parsley over each serving.

Serve and enjoy!

Nutrition Facts:

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