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Beef Barley Soup


  • 1 1/2 lbs beef round steak, trimmed and cut into 1/2" cubes
  • 3/4 tsp. salt
  • 1/2 tsp. pepper
  • 2 Tbsp. vegetable oil, divided
  • 2 cups finely chopped onion
  • 1 cup diced carrots
  • 1/2 cup chopped celery
  • 1 lb. mushrooms, sliced
  • 1 tsp. minced garlic
  • 1/4 tsp. dried thyme

  • 2 cups beef broth
  • 2 cups chicken broth
  • 2 cups water
  • 1/2 cup pearl or pot barley
  • 3 Tbsp. chopped fresh parsley


Put 1 Tbsp. vegetable oil in frying pan. Add beef & season with salt and pepper. Brown. Set aside.

Heat remaining oil in pan and add onion, carrots and celery. Cook and stir until vegetables are softened, about 5 minutes. Stir in mushrooms, garlic and thyme, cook 5 minutes more. Add water to frying pan & mix - be sure to scrape bottom of pan well to get the "meat" flavor.

Pour into soup pot and add beef and chicken broths with barley and beef; bring to a boil. Reduce heat; cover and simmer until beef is tender, about 1 1/2 hours. Add more water if necessary. Sprinkle with parsley just before serving. Serves 8.



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