Beef And Barley Soup Never Goes Out Of Style

There are lots of food trends and fads that come and go just like the next food diet craze. One thing is for certain, there several tried and true classic recipes that will never go out of style.

One of those classic recipes is beef and barley soup. It has everything a foodie likes to eat. Meat, veggies, and enough carb to keep you warm through this chilly fall and winter.

You probably have eaten this tasty soup and I am sure one of those times may have involved a can. No more can for you, though.

The recipe below shows you how to whip up this classic soup in no time so that you never have to turn to canned beef and barley soup ever again.

Ingredients

• 2 pounds stew meat (nicely marbled beef chunks)
• salt and pepper
• 2 tablespoons oil
• 10 cups water
• 3 mounded tablespoons good quality beef base*
• 3 stalks celery (about 2 cups), chopped
• 2 onions, chopped
• 5 cloves garlic, minced
• 1 large potato, peeled and shredded, about 2 cups
• 3-4 large carrots, peeled and shredded, about 2 cups
• 1 cup barley, rinsed

Instructions

1. Generously salt and pepper the beef. In a large stockpot, heat the oil over medium-high heat.
2. When it is very hot, add about 1/3 of the meat. Brown for about 1-2 minutes, then turn to brown the other side. Remove to a plate when it is browned on all sides.
3. Repeat with remaining meat in 2 more batches. (If you add it all at once it will steam the meat instead of browning it–not what you want.)
4. When all the meat is browned, add all the meat back to the pot with 10 cups of water. Add 3 healthy tablespoons beef stock concentrate.
5. Add the chopped celery, onions, and garlic. Bring to a boil, then turn the heat to medium-low. Simmer for about 2 hours with the lid on.
6. When the meat is tender and you can break it apart easily with a wooden spoon, add the shredded potato and carrots. Bring to a boil, then continue to simmer on low for another 30-45 minutes, or until the carrots are tender.
7. Add 1 cup of barley. Bring to a boil, then reduce to low. Cook for another half hour, or until barley is tender and the soup tastes…like home.

Recipe source: The Food Charlatan

Photo source: @sprinklesandsauce