Beef Barley Soup 10 Recipe

  • 2 pounds beef stewing meat, cut into 1 inch pieces
  • 1 tablespoon vegetable oil
  • 5 cups water
  • 4 celery ribs - chopped
  • 4 carrots - chopped (medium)
  • 1 onion - chopped (large)
  • 1 can diced tomatoes, undrained (14.5 ounce can)
  • 2 tablespoons tomato paste
  • 4 teaspoons beef bouillon granules
  • 1 each - dried oregano, thyme, basil and parsley flakes (1 teaspoon each)
  • 1/2 teaspoon Salt
  • 1/4 teaspoon pepper
  • 1 cup quick-cooking barley
In Dutch oven, brown meat in oil on all sides; drain. Add the water, celery, carrots, onion, tomatoes, tomato paste, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 50 minutes. Stir in the barley, cover and simmer 10-15 minutes longer or until barley is tender. Makes 8 servings or about 2 quarts.
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