Beef Barley Soup With Vegetable

Name: Beef Barley Soup With Vegetable
Prep time: 2 h
Cook time: 2 h 30 min
Total time: 4 h 30 min
Yield: 14 servings
Ingredients: 3 pound beef chuck roast most of fat removed cut 3/8 inch cubes; 1 tbsp olive oil; 2 lg onions diced 1/4 inch; 14 cloves fresh garlic diced small; 7 ribs celery diced 1/4 inch; 5 large carrots peeled diced 1/4 inch; 3/4 c whole dry barley; 1/2 c fresh parsley chopped; 4 whole bay leaves; 1/2 tsp black pepper; 1/2 tsp basil flakes; 12 c beef stock; 4 c red potatoes washed and diced 1/4 inch; 3/4 c frozen peas; 1 1/2 c russet potato peeled 1/4 inch cubes; 1/2 c water; 1/3 c corn starch

Jerry Fleeman

Prep 2 hrs2h

Cook 2 hrs 30 mins2h 30m

Serves 14

A very hearty soup, And a good one to practice your knife skills. This is one of my all time favorites. Very easy but time consuming. I make this big batch and freeze in quart baggies

Ingredients

3 pounds beef chuck roast most of fat removed cut ⅜ inch cubes
1 tbsp olive oil
2 lg onions diced ¼ inch
14 cloves fresh garlic diced small
7 ribs celery diced ¼ inch
5 large carrots peeled diced ¼ inch
¾ c whole dry barley
½ c fresh parsley chopped
4 whole bay leaves
½ tsp black pepper
½ tsp basil flakes
12 c beef stock
4 c red potatoes washed and diced ¼ inch
¾ c frozen peas
1 ½ c russet potato peeled ¼ inch cubes
½ c water
⅓ c corn starch

Instructions

Keep screen awake

1
In a large stock pot on medium high brown beef cubes in oil, It will take awhile for the water to cook out of the beef and for it to brown, stir pretty regular and be patient, once it browns and starts sticking add onions, garlic, celery and carrots, saute for about stirring regularly.
2
Add barley, bay leaves parsley, black pepper, basil and beef stock, Bring to a boil, Turn down to a low simmer, Cover and simmer for about stirring once in a while, Then add potatoes and peas, Bring back to a simmer, continue cooking for , I make a pourable paste of water and cornstarch and drizzle it in while stirring to thicken the broth a little, thats up to you, Serve hot, goes great with buttered french bread or garlic bread.

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