Chunky Beef Barley Soup

By mona

A very hearty soup

Ingredients

• 3 tbsp butter, divided
• 2 garlic cloves
• 1 medium onion
• ½ lb mushrooms, sliced
• ½ cup celery
• 1 ½ lbs stewing beef, cut into ¼ inch cubes
• flour
• 1 cup carrots, diced
• ½ cup pearl barley
• 2 whole tomatoes, chopped
• 5 ½ cups beef broth
• ½ tsp. cumin
• 2 tsp salt
• ½ tsp. coarse ground black pepper

Details

Servings 8
Cooking time 120mins

Preparation

Step 1

In a large skillet or Dutch oven, melt 2 tbsp. of butter; add garlic, onion, mushrooms, and celery.
Cook over medium heat for 5 minutes until onion is soft; remove from pan and reserve.
Add remaining butter to pan.
Dredge beef cubes in flour; cook stirring occaionally until beef cubes are browned.
Return mushroom mixture to pan; add carrots, barley, tomatoes, beef stock and seasonings.
Simmer over low heat for 2 hours.
If too thick add more beef stock or red wine.