Hearty Beef Barley Soup
A meat lover's classic.
Ingredients
Sauté, Brown & Simmer
- ¼ cup Olive Oil
- 1 stick Butter
- 3 Diced Onions
- 3 Chopped Carrots
- 2 cloves Minced Garlic
- Flour (a dusting)
- 2 lbs Beef (I use small tenderloin - it's extravagant but it's so tender and makes this soup great)
- 3 qts Beef Stock
- 1 qt Water
Barley
- 1 16oz Package of Barley (washed and drained)
- 2 cups Water
Instructions
Sauté, Brown & Simmer
- In a large soup pot sauté Olive Oil, Butter, Onions, Carrots and Garlic until onions are soft.
- Cut Beef into ½" cubes and dust with Flour.
- Add Beef to pot and brown for about 3-5 minutes.
- Add Beef Stock and 1 qt. of Water and simmer for 25-30 minutes if you use a beef tenderloin. If you use a top roast cut then simmer for 1-2 hours or until beef is tender.
Barley
- Add Barley and 2 cups of Water.
- Cook 10-15 minutes or until the barley is soft.
