Recipe of the Week

Recipe of the Week
Beef-Barley Soup


1 ½ lbs. stew meat, cut into 1/4-inch cubes
2 Tbsp. olive oil
3 cans (14-1/2 ounces each) beef broth
2 cups water
1/2 cupmedium pearl barley
1 tsp. salt
1/8 tsp. pepper
1 ½ Tbsp. thyme (double if using fresh)
1 ½ Tbsp. parsley (double if using fresh)
1 cup chopped carrots
½ cup chopped celery
½ cup chopped onion


In a medium-sized pot, brown beef in oil. Do not overbrown; some pink left on meat is okay. Drain.
Stir in the broth, water, barley, salt, pepper, thyme, and parsley. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Barley will be soft.

Add the carrots, celery, and onion; cover and simmer for 45 minutes or until meat and vegetables are tender.

Serves: 9

Recipe Categories

Appetizers 38 Articles

Breakfast 21 Articles

Desserts 57 Articles

Dinners 120 Articles

Drinks 35 Articles

Salads 18 Articles

Seasonal 20 Articles

Side Dishes 47 Articles

Snacks 19 Articles

Soups 16 Articles