Wednesday, 26 February 2020

Hearty Beef Barley Soup

Hearty Beef Barley Soup

1 1/2 lb. boneless chuck roast, cut into small cubes
3 tbsp olive oil
4 medium carrots, peeled and diced
1 large onion, peeled and diced
3 garlic cloves (minced)
And many more.

  • First. Heat up a large pot on high heat. Add the olive oil and beef. Cook, stirring occasionally, for about 10 minutes, until the liquids evaporate and the beef starts to brown.
  • Next step is, Reduce heat to medium and add onion, carrots, and garlic. Cook for about 5 minutes.
  • Next step is, Add the tomato paste, thyme, salt, and pepper and mix everything well. Add the barley and beef (or chicken) broth. Reduce the heat to medium low, and cook until the beef is very tender, for about 1 1/2 hours. Note: add extra broth if you’d like to thin out the soup a bit more.
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