Soft beef, barley, and lots of vegetables are used to make this hearty and comforting soup.
Ingredients: 1 lb beef stew meat, cubed. 1 cup barley. 1 onion, chopped. 2 carrots, chopped. 2 celery stalks, chopped. 4 cups beef broth. 4 cups water. 1 small head cabbage, chopped. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: In a large pot, heat olive oil over medium heat. Add beef stew meat and brown on all sides. Add chopped onion, carrots, and celery. Saut until vegetables are tender. Stir in minced garlic and cook for another minute. Add barley, beef broth, and water. Bring to a boil. Reduce heat to low and simmer for about 45 minutes, or until barley is tender. Add chopped cabbage and continue to simmer for an additional 10-15 minutes. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
Prep Time: 15 minutes
Cook Time: 60 minutes
Iron Crest Equestrian
