Angie's favorite beef barley soup
"This Beef Barley Soup is even better if you make it a day or two in advance and refrigerate. We are weekend warriors and farm on the weekends with my parents about 35 miles from where we live. So, I make this recipe on a free weeknight, then we enjoy on a night when we have one of our kids' sporting events, a 4-H meeting, Faith Formation class, or whatever life has in store that week." Angie Horkan, Onion Hollow Angus and WBC Director of Marketing
Ingredients:
- 1 boneless Beef Chuck Roast, cut into 1/2-inch pieces (about 2-1/2 pounds)
- 2 tablespoons olive oil
- 1 whole large onion, diced
- 2 whole carrots, smaller ends cut into rounds, larger ends diced
- 2 whole potatoes, chunked
- 1 ½ teaspoons seasoned salt
- 1 teaspoon Kosher salt
- Ground black pepper to taste
- 6 cups beef stock
- 2 cups water, or as needed
- 1/2 cup pearl barley
- 1/2 teaspoon thyme
- 1 whole bay leaf
- 1 (14 oz.) can diced tomatoes
cooking:
1. Heat oil in stockpot over medium heat until hot. Brown half of beef Chuck Roast; remove from stockpot. Repeat with remaining beef; remove from stockpot. Add the onions and garlic. Lower the heat to medium-low and cook until the onions are cooked and just start to caramelize. Drizzle in more oil if needed.
Cook's Tip: Beef Stew Meat may be substituted for beef Chuck Roast.
2. Add rest of the ingredients, except diced tomatoes; stir well. Increase the heat and bring the soup to a boil. Turn heat to low, cover and simmer for two hours, stirring occasionally. Adjust heat as necessary to keep soup at a low simmer. If the soup thickens too much, add a little more water or beef broth.
3. Add tomatoes and simmer for one more hour. Remove bay leaf before serving.
Onion Hollow Angus
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