Name: Beef and Barley Soup
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 8
Ingredients: 1 tbsp (15 mL) vegetable oil; 1 lb (500 g) Beef Stewing Cubes, trimmed; 6 cup (1.5 L) vegetables, cut in small pieces (i.e. onions, carrots, celery, rutabaga and/or potatoes); ¼ cup (50 mL) pot or pearl barley; 1 can (10 oz/284 mL) beef broth; ¼ tsp (1 mL) dried thyme; ¼ tsp (1 mL) dillweed; ¼ tsp (1 mL) pepper; 1 bay leaf

You can use Beef Simmering Steak instead of Stewing Cubes in this recipe, if you like. Trim the steak and cut into 1-inch (2.5 cm) cubes.

Ingredients

1 tbsp (15 mL) vegetable oil

1 lb (500 g) Beef Stewing Cubes, trimmed

6 cup (1.5 L) vegetables, cut in small pieces (i.e. onions, carrots, celery, rutabaga and/or potatoes)

¼ cup (50 mL) pot or pearl barley

1 can (10 oz/284 mL) beef broth

¼ tsp (1 mL) dried thyme

¼ tsp (1 mL) dillweed

¼ tsp (1 mL) pepper

1 bay leaf

Cook Mode Prevent your screen from going dark

Directions

Heat oil in Dutch oven over medium-high heat; brown beef cubes. Stir in vegetables, barley, broth, thyme, dillweed, pepper and bay leaf.
Add 4 cups (1 L) water; bring to boil. Reduce heat to simmer; cover and cook for about 2 hours or until beef and barley are tender.
Discard bay leaf before serving.

Category: Soups, Stewing Beef
Method: Cold Weather, Comfort Foods, Cook Once Eat Twice, In Season - Fall/Winter