Beef and Barley soup is hearty and can heat the cockles of your heart; especially after a day out in the cold! It also happens to be a great way to make use of leftover steak from last night’s barbecue. This recipe can also be served as a main dish and goes well with toasted garlic bread!
- 24 ounces (680 g) of uncooked beef or 18 ounces (510 g) of cooked beef
- 10 fluid ounces (285 ml) of canned mushrooms (drained)
- 2 to 4 tablespoons (30 to 60 ml) of olive oil
- ½ teaspoon (2.5 ml) of ground cumin
- 8 ounces (225 g) of parsnips
- ½ cup (120 ml) of finely chopped onions
- 2 cloves garlic (5-10 g) pressed
- ½ teaspoon (2.5 ml) of thyme
- ½ teaspoon (2.5 ml) of rosemary
- 22 fluid ounces (640 ml) of diced tomatoes
- ½ cup (120 ml) of pearl barley
- 40 fluid ounces (1.2 l) of beef broth
- Cook beef according to preference; I prefer to grill with seasoning and pepper. Cut into ¼ inch (0.6 cm) cubes then set aside.
- Using a 4 quart (3.7 l) pot add oil and heat on medium.
- Add mushrooms and cumin. Sauté until they have turned a light brown.
- Add garlic, onions, thyme and rosemary to the pot. Sauté until onions are transparent.
- Add beef cubes and remaining ingredients. Bring to a boil.
- Reduce heat to a simmer, cover and cook for two hours or until parsnips and meat are tender.
Beef and Barley Soup by Evelyn Chartres is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
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