by Lorelei Cohen

Created on: September 18, 2008

Beef Barley Soup is a rich satisfying meal that is just one of those perfect foods to come home to on a cold winter day. Served with a bun or a thick slice of garlic bread it is a meal that can soothe the hungriest of appetites. The taste and texture of barley is a wonderful add in to virtually any soup or stew but entwined with the taste of beef broth it is pure heaven. Nothing says good old fashioned home cooking quite like a nice hot bowl of Beef Barley Soup.

When cooking with barley just keep in mind that it is a very starchy grain, so unless you like a very thick starchy soup or stew, it should be cooked separately and then added in to your dish. Remember to thoroughly drain and then rinse the cooked barley with cold water before adding it into your soup or stew. With the high concentrations of starch within it barley will continue to thicken your stew even when it is pre-cooked and used as an add in to your soup or stew.

Beef Barley Soup Recipe

Ingredients:

One pound stewing beef (cubed)
One cup barley
Two tablespoons flour
One tablespoon oil or margarine
Two cubes or sachets of beef oxo
Three potatoes
Two stems of celery
Three carrots
One cup of frozen green peas
One cup of frozen kernel corn
One small onion
Three cloves of garlic
Pepper and salt to taste

Cookware you will need:

One large stock pot
One medium pot
One frying pan

1. Put frozen peas and corn into the large stock pot. Cube or chop remainder of vegetables. Place them in the pot and add water to just cover vegetables. Turn on medium high heat till it reaches a boil then reduce heat and allow to simmer. Stir occasionally to prevent sticking.

2. Place the cup of barley into the medium sized pot; add about three cups of water. Turn on medium high heat till it reaches a boil. Reduce heat and allow to simmer. Add extra water as necessary. Stir occasionally to prevent sticking.

3. Place oil into frying pan and place on medium high heat. When pan is hot add stewing beef and cook till nicely browned on outside. Add salt and pepper to meat to flavor to your taste preference. Add meat and any drippings into pot.

4. Add oxo cubes or sachets to soup base. In a small glass jar shake flour with cold water and stir this mixture into soup mixture.

5. Allow soup to simmer for three to six hours. Enjoy with a bun or bread of your choice.

Bon apptit'

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