Friday, December 10, 2010

Beef Barley Soup

I'm always up for a new soup recipe. I tried my this one from the food blog Framed Cooks over the Thanksgiving holiday week-perhaps the coldest week in November I ever remember in Lodi-and this was the perfect way to warm up on the inside. (I tweeked it just a little)

Beef Barley Soup

  • 2 pounds chuck roast, cut into bite sized pieces
  • (generously seasoned with Montreal Steak Seasoning)
  • 8 cups beef broth
  • 1 onion, chopped
  • 1 8 ounce can diced tomatoes
  • 2 teaspoons salt
  • 5 carrots, chopped
  • 1 cup chopped fresh parsley (or 1/4 cup dried)
  • 3/4 cup pearl barley

Saute chopped onion in a small amount of olive oil in a
dutch oven until transparent.
Add seasoned beef and brown well.
Add remaining ingredients except for barley.
Simmer for several hours or put in the crockpot.
During last 1/2 hour, add barley.

1 comment:

Callie said...

LOVE, LOVE, LOVE this soup! It is definitely a new favorite and a new winter staple soup!

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