This homemade beef barley soup is a complete meal in a bowl! Add a toasted cheese sandwich for a decadent treat.
BEEF BARLEY SOUP
1 + 1 tablespoon avocado oil
1 + 1 tablespoon butter
1 LARGE onion, chopped
2 garlic cloves, minced
2 carrots, sliced
1 rib celery, sliced
2 cups stew beef pieces
1/2 cup flour
6 cups beef broth
1 can petite diced tomatoes 14-15 oz, undrained
½ green pepper diced
⅔ cup pearl barley
1 tablespoon Worcestershire sauce
¼ teaspoon dried thyme
1 package beef gravy mix (optional)
2 tablespoons red wine (optional)
2 tablespoons FRESH parsley or 2 teaspoons dried
FRESH ground sea salt and black pepper, to taste
- Dredge meat pieces in flour.
- Heat 1 tablespoon each of oil and butter in skillet.
- Cook onions and garlic in oil over medium heat until softened. Set aside.
- Add additional butter and oil.
- Brown beef pieces until seared.
- Add back in onions and remaining ingredients. Bring to a boil.
- Reduce heat and simmer covered about 40-50 minutes or until barley is cooked.
NOTE: Soup will thicken upon cooling, add extra broth (or water) to reach desired consistency when re-heating.