BEEF BARLEY SOUP 1965

Beef Barley Soup 1965 image

this uses quick cooking barley, can use pearl or pot barley, just put in a little sooner than the vegies.

Provided by andypandy

Categories Meat

Time 2h10m

Yield 8 serving size bowls

Number Of Ingredients 14

Ingredients

2 lbs chuck roast, trimmed,cut 1 inch cubes
2 tablespoons canola oil
1 large onion, chopped
2 quarts beef stock or 60 ounces beef broth
16 ounces diced tomatoes, undrained
1 cup chopped carrot
1 cup chopped celery
1/2 cup green bell pepper, chopped
2/3 cup quick-cooking barley
2 teaspoons Worcestershire sauce
1 teaspoon black pepper
salt
1 1/2 tablespoons minced fresh thyme (1 tsp. dried)
1/2 cup chopped fresh parsley

Steps:

In a large stockpot over med.
heat braise the beef cubes in the oil for 6 minutes.
Add the onion, and keep browning for 12 minutes.
Stir in the stock, tomatoes, and cover.
Simmer 1 1/2 hours.
Add the carrots, bell pepper, celery, and barley.
Add the worcestrshire sauce, pepper, and salt.
Simmer another 30 minutes, or until vegies and tender, and barley is cooked.
Just before serving, about 8 minutes before add the thyme and parsley-- Serve with warm crusty bread.

*** Explore more Beef Barley Soup 1965 Recipes »

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