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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 10 |
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A basic recipe for beef barley soup. Works great with leftover roast beef. I use Stockpot brand beef sock but any good quality beef sock will work equally well. Ingredients:
1 cup lean round beef, 1/2 inch dice |
1/2 cup carrot, diced |
1/2 cup onion, diced |
1/2 cup celery, diced |
1 tablespoon vegetable oil |
1/4 cup red wine |
2 tablespoons worcestershire sauce |
8 cups low sodium beef broth |
3/4 cup barley, uncooked |
Directions:
1. Heat oil in a heavy bottom soup pot.
2. Add carrots, onions and celery and sweat over medium low heat until onions become translucent.
3. Stir in beef.
4. Turn heat up to medium high and cook until beef and vegetables are lightly browned.
5. Add wine and bring to a boil.
6. Add beef stock and Worchestershire sauce.
7. Simmer for about 40 minutes or until beef is tender and flavours are released.
8. Add barley durning the last 15 minutes of cooking.
9. Add salt if needed.
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