Recipes

Beef and Barley Soup

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Beef and Barley Soup

Beef and Barley Soup


Recipe Courtesy Chef Bryan Woolley

Ingredients:

  • 3 lbs beef chuck roast cut into bite size pieces
  • 1/2 cup barley
  • 1 bay leaf
  • 2 tablespoons oil
  • 3 carrots, chopped
  • 3 stalks celery, chopped
  • 1 onion, chopped
  • 1 (16 ounce) package frozen mixed vegetables
  • 4 cups beef stock
  • 1 tablespoon white sugar
  • 1/4 teaspoon ground black pepper
  • 1 (28 ounce) can crushed tomatoes in sauce
  • salt and pepper taste

Directions:

  1. Place the beef stock, barley and beef pieces in a pressure cooker and cook for 15 minutes or until beef is tender. Release pressure as recommended by the manufacturer. Check the meat and barley and adjust cooking times as needed.
  2. Add remaining remaining ingredients and bring to a boil. Reduce heat and simmer for about 10 minutes or until the carrots are tender. Serve with some delicious artisan style bread or in a bread bowl! Enjoy!
  3. If you would like to make this soup in a slow cooker, add all of the ingredients in at once. Set the slow cooker on high and cook for about 6 hours or until the meat is tender and the barley is cooked.

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