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Beef and Barley Soup

Homemade soup with fall-apart beef, and your favorite vegetables makes for the perfect winter meal.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Chili and Soup
Ingredients Method

Ingredients
  

  • 2 lbs. Beef stew meat cut into bite sized pieces
  • 1 Onion chopped
  • 2 Tbsp. Olive oil
  • 2 tsp. Minced garlic
  • ½ C. Sliced carrots
  • 6 C. Beef broth
  • ½ Bell pepper chopped
  • ¾ C. Barley
  • 1 Can diced tomatoes
  • 3 tsp. Worcestershire sauce
  • ¼ tsp. Ground thyme
  • 1 Package brown gravy mix
  • 2 Tbsp. Red cooking wine
  • Salt and pepper to taste
  • Fresh parsley for garnish if desired.

Method
 

  1. Heat the olive oil in a deep pot over medium high heat on the stove. 
  2. Add the beef and onions to the skillet, and saute until the meat is cooked, browned and the onions have begun to soften. 
  3. Add the other ingredients to the pot, and bring the mixture to a boil. 
  4. Lower the heat to a simmer and cover, cooking for 50-60 minutes.