Beef Barley Soup

By á-16791

Ingredients

• 2-3 Lbs stew meat
• Onion
• 1-1/2 cup flour
• 1 TBS Garlic Salt
• 1 Tsp Pepper
• 1 Bay leaf
• Salt to taste
• Olive Oil
• 2 bags frozen mixed vegetables (Italian vege's,or whatever you like) or you can chop up actual fresh vegetables such as Italian Green bean, Lima beans, carrots, corn, etc.
• 4 Quarts beef stock or 6-7 Tablespoons Beef Base
• 1-1/2 cup Dry Barley

Preparation

Step 1

Chop Onion
Chop Vegetables if using fresh vegetables

Put flour, garlic salt, and pepper into a zip lock bag big enough to hold the meat as well (1 gallon works for me).

Cut meat into bite sized pieces and add to ziplock bag and shake until meat is coated.

Put olive oil into a soup pot and add the flour coated beef. Brown and keep scraping the bottom of the pan. When the beef is almost ready, add chopped onion and cook until transparent.

If your pot is not big enough, it is easier to brown the meat in a skillet and then add the meat and onion to the soup pan when done.

Add beef stock or soup base plus 4 quarts of water until you have about 4-5 quarts total. Watch the color when adding the beef base.

Simmer for a few hours. Salt to taste and add the bay leaf.

About an hour and a half before you are ready to serve, add 1-1/2 cup of dry barley. Stir because the barley will go to the bottom until it expands.

About an hour before you are ready to serve, add vegetables.