Beef Barley Soup
This is a soup I have made for nearly 25 years. I created it myself playing around.It is very simple to make. The Frank's Hot Sauce is my "Buffalo" version, it adds a bite to the soup but not an overwhelming heat.
- 2 Pounds of Sirloin Steak trimmed/Cubed to 1/2 inch sq.
- 1 cup of Barley.
- 5 cups of cut celery
- 4 cups of slices carrots
- 5 Medium Potatoes peeled/cubed
- 1 Spanish Onion
- 3 Cloves of Fresh Garlic
- 8 Cups of Beef Stock
- 1/4 Cup Butter
- 1/2 cup Parsley
- 1/2 can of Tomato Paste
- Sea Salt
- Course Ground Black Pepper
- Optional: 1 cup of Frozen Corn
- Optional:1/4 cup Frank's Hot Sauce
- Melt the butter in the pot and slowly simmer the meat seasoning with a pinch of salt and pepper. The meat should just start to carmalize. Add 2 qts of water and allow the meat to boil for at least 10 minutes.
- Add the Onion, Celery, carrots, and potatoes.Allow this to simmer for about 30 minutes. (Do not add stock until after simmering for 30 minutes)
- Add the Beef Stock (or soup base), parsley, salt, pepper. Once this comes to a boil, slowley stir in the tomato paste to thicken the soup up.
- Add the Barley and simmer at least one hour. I use a full cup of Barley which will make it almost a stew. If you care for a more "soup" broth end result, use only a half cup. You can always add more later. Also, be forewarned. Once this soup chills overnight it will thicken up A LOT.
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