I got this recipe from Epicurious and modified it to suit my family's taste. Once a week during the fall and winter I have "soup night" and invite friends and family. This is one of our favorites. I usually just serve it with homemade wheat bread. It is perfect cold weather comfort food. Enjoy!
- 2 tablespoons oil
- 1 -1 1⁄2 lb stew meat
- 3 stalks celery, chopped
- 1 large onion, chopped
- 1⁄4 cup barley (not quick cooking)
- 4 cups water
- 2 (14 1/2 ounce) cans beef broth
- 1 (29 ounce) can diced tomatoes
- 1 (10 ounce) package frozen corn
- 2 cups carrots, sliced
- 2 bay leaves
- 2 teaspoons garlic powder
- 1 1⁄2 cups frozen peas
- 1 1⁄2-2 teaspoons hot pepper sauce
- salt and pepper
- Heat oil in a large dutch oven.
- Add meat, season with salt and pepper and saute until dark brown. (About 8 minutes).
- Remove beef and set aside.
- Add celery, onions and barley to pan and saute until onion is golden (about 15 minutes).
- Add water, broth, tomatoes, corn carrots, bay leaves, and garlic.
- Return beef to pot and bring to a boil.
- Reduce heat to med/low and simmer uncovered one hour.
- Add peas and hot pepper sauce.
- Cover and simmer 30 more minutes.
- Season to taste with salt and pepper and additional hot sauce if desired.
- Wait for the compliments.
We liked this soup. Very easy to put together although I did cook my barley separate and added it at the end. I also added extra veggies - mushrooms and green beans along with some Italian seasoning. I skipped the hot sauce because the soup had a nice flavor without.
This recipe was really good! I also doubled the barley but forgot to add extra water. It turned out more like a stew but it was delish! Next time I make this I will decrease the hot sauce to 1 tsp as this was just a tad too spicy for my family. Thanks for the great recipe!
Hubby said he wanted Beef Barley Soup for supper so I tried this one and he said it tasted better than he had anticipated! I decided to add more barley as 1/4 cup didn't seem like much. I also added 4 additional cups of water and omitted the "beef broth" using about 2-3 tsp. of beef soup base instead. I did not allow the peas to cook, as I wanted them firm and omitted the pepper sauce as we have little ones.