Beef Barley Soup

Name: Beef Barley Soup
Total time: 90 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 lbs stew beef; 0.75 cup barley; 3 carrots; 2 stalks celery; 1 onion; 8 oz mushrooms; 6 cups beef stock; 2 tbsp tomato paste; 2 bay leaves; 2 tbsp olive oil

A slow-simmered pot of tender beef, chewy barley, and vegetables that gets better with every reheat.

90 min · Beginner · 360 cal · 26g protein · $2.00/serving · American

Comfort Food Meal Prep Healthy

90minutes

6servings

360calories

26gprotein

$2.00per serving

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Ingredients (serves 6)

1.5 lbs stew beef
0.75 cup barley
3 carrots
2 stalks celery
1 onion
8 oz mushrooms
6 cups beef stock
2 tbsp tomato paste
2 bay leaves
2 tbsp olive oil

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Instructions

1
Season the beef with salt and pepper. Heat the oil in a large Dutch oven over medium high heat and brown the beef in batches, about 8 minutes. Set aside.
2
Add the diced onion, carrots, and celery and cook for 5 minutes, then stir in the sliced mushrooms and tomato paste for 2 minutes.
3
Pour in the beef stock, return the beef, and add the bay leaves. Cover and simmer low for 40 minutes.
4
Stir in the barley and simmer until the barley and beef are tender, about 30 minutes more.
5
Discard the bay leaves, thin with water if needed, and season to taste.
6
Ladle into bowls and serve hot.