°1 pound of grilled chuck beef, sliced into small cubes
°1 cup pearl barley
°1 onion cut into cubes
°2 garlic cloves, chopped
°4 cups beef broth
°2 cups water
°2 cups carrot clip into cubes
°1 cup celery clip
°1 cup frozen peas
°2 laurel leaves
°1 teaspoon thyme
°Salt and pepper to taste
In a large saucepan or Dutch oven, brown the beef over medium-high heat. Remove the beef from the pot and set aside.
In the same saucepan, fry the onion and garlic until cooked.
Add barley, beef broth, water, carrots, celery, peas, bay leaves, thyme, salt and pepper. My heart is to collect.
Boil the soup, then reduce the heat and simmer for about 45 minutes, or until the barley is cooked.
Add the brown beef back to the saucepan and simmer for another 15 minutes, or until the beef is cooked.
Taste and adjust the seasoning as needed.
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