Beef and Barley Soup

By BARBIE

Ingredients

• 3/4 lb beef sirloin or round steak
• salt and pepper
• 1 1/4 tablespoon butter
• 4 1/2 cups beef broth
• 1 cup irish beer
• 1/4 cup barley, rinsed and drained
• 1 large tomato, diced
• 1 large carrot, peeled and cut into bite-sized cubes
• 1 turnip, peeled and cut into bite-sized cubes
• 1 potato, peeled and cut into bite-sized cubes
• 1 yellow onion, peeled and chopped
• 1 stalk celery & leaves, chopped
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried thyme (rub between fingers to waken flavor)
• 1/4 teaspoon dried dill weed (rub between fingers to waken flavor)
• 1 pinch salt and pepper
• 1 bay leaf

Details

Servings 6

Preparation

Step 1

Wash beef, pat dry with paper towels. Trim away any visible fat; season beef with salt and pepper (to taste). Cut into small bite-sized cubes.

Melt butter in a large, heavy-bottom saucepan. Transfer the beef to the hot butter and cook over medium heat until brown on all sides.

Add remaining ingredients to saucepan, bring to a boil. Reduce heat to simmer and continue cooking, covered, for 1 1/2 hours or until barley is tender and beef is fork-tender.

Remove the bay leaf and laddle into warmed soup bowls. Enjoy your soup as a meal complete unto itself or add a lightly-dressed fresh spinach salad and warm crusty french/italian bread.

COOKS TIP- For a delicious twist on traditional beef and barely soup, when its done simmering stir in 4 cups of fresh baby spinach. Let stand, covered, for 5 minutes.