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Beef and Barley Soup
Hearty beef soup that has remained one of my family's favorites for years. I found this in the meat department of a supermarket in the 1980's when I was a novice cook. Ingredients
- 2 pounds beef soup bones
- ¼ cup chopped fresh parsley
- 1 pound stew beef, cut into 1 inch cubes
- 2 tsp salt
- 1 cup chopped onion
- ¼ tsp ground black pepper
- 1 ¾ cups sliced carrots, divided
- 9 cups water
- 1 ¾ cups sliced celery, divided
- 1 cup uncooked barley
- 2 bay leaves
- ½ pound mushrooms, sliced
Directions
- In a heavy saucepan add bones, meat and onion; cook until brown. Add 1 cup carrots, 1 cup celery, bay leaves, parsley sprigs, salt, pepper, and water. Bring to boil over moderately high heat. Reduce heat to low; cover and simmer for 2 hours. Lift out bones and when cool enough to handle, remove any meat from them. Reserve all meat. Discard bay leaves. Puree liquid and vegetables; return to pan. (An immersion blender also works well.) Put meat back in soup. Add barley, ¾ cup carrots, ¾ cup celery and mushrooms. Partly cover pot and cook 45 minutes to 1 hour, until vegetables and barley are tender. Skim off fat from surface. Makes 6 servings.
- If cooked in advance and refrigerated, you can peel the fat off the top. This is best when cooked ahead, the flavor of the soup gets better with time. (This is true for any type of braised meat.)
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