Okay, I will admit I don’t have a photo of this recipe-sorry….but it gets eaten so quickly I don’t have time to snap a photo 🙂
This is a recent addition to the NEPA MOM Tried and True Recipe family but it is a goody, especially on cold winter days. It is my adaptation of a Beef with Barley Soup from the Tasty Kichen.
This hearty soup meets with approval from all members of my family so I hope your family enjoys it as much as mine does.
This is my version….
2 tbsp. Olive Oil
1 lb. beef stew cubes (cut into tiny, bite sized pieces)
4 cloves minced garlic
Carrots (as many or little as you like)
3 whole potatoes, diced
Salt to taste ( I use quite a bit)
2 c. beef stock
4 c. chicken stock
2 c. water
1/2 c. barley
1/2 tsp thyme
A few squirts of Tomato paste to add color and flavor.
Heat a large pot over medium heat and add oil. Brown the beef cubes and add garlic and cook briefly while stiring often. Add all ingredients except tomato paste to pot, bring to boil, cover, turn heat to low and and simmer until potatoes and carrots are softened, stiring occasionally. If the soup thickens add additional broth or water to thin. Add the tomato paste, adjust seasonings to your liking and serve.
Enjoy!
*Note: Leftover soup may thicken, just add more broth to thin while reheating.*
[…] Beef Barley Soup […]