CLASSIC BEEF AND BARLEY SOUP

Beef and Barley Soup --
 
  • Total Recipe Time: 1-1/2 hours
  • Makes 6 servings.

INGREDIENTS

  1. 1 beef Arm Chuck Roast, Boneless, cut into 3/4-inch pieces (about 2 pounds)
  2. 1 tablespoon vegetable oil
  3. 1 teaspoon pepper
  4. 1/2 teaspoon salt
  5. 2 cups chopped onions
  6. 1 cup diced celery
  7. 1 cup diced carrots
  8. 2 tablespoons minced garlic
  9. 2 teaspoons dried thyme leaves
  10. 6 cups reduced-sodium beef broth
  11. 3/4 cup medium pearled barley
  12. 1 tablespoon balsamic vinegar

INSTRUCTIONS FOR CLASSIC BEEF AND BARLEY SOUP

  1. Heat oil in stockpot over medium heat until hot. Brown half of beef; remove from stockpot. Repeat with remaining beef; remove from stockpot, pour off drippings. Season beef with pepper and salt.
  2. Add onions, celery, carrots , garlic and thyme to stockpot; cook 5 to 8 minutes or until vegetables are lightly browned, stirring occasionally. Stir in broth and barley.  Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 hour or until beef is fork-tender. Stir in balsamic vinegar.
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