Beef and Barley Soup
A classic family favorite, rich in protein and flavor
Ingredients
- 1 large beef soup bone, or 1 lb stew meat
- 8 cups beef broth
- 2 cups water
- 1 cup dried barley
- 1 onion, diced
- 2-3 stalks celery, diced
- 2-3 carrots, diced
- 1 Tbl kosher salt
- ½ Tbl dried thyme
- ½ teaspoon black pepper
- 1 Tbl red wine vinegar
- 2 Tbl Worcestershire sauce
- 2 Tbl tomato paste
Instructions
- Put all the ingredients except the barley into a large Dutch oven or pot. Bring to a boil, and then turn down to a simmer. Cover, and simmer softly for 3-4 hours, or until meat is tender.
- Add the barley into the soup at about the halfway mark, so when the soup still has 1.5 or 2 hours to go.
- If using a soup bone, remove any meat from the bone after it is tender, and return the meat to the soup. Then serve.