Beef Barley Soup Recipe by Maggie Conlon
Cooking Instructions 4-5 hours 1 Add oil to large pot and heat over medium-high. Add stew beef and brown well on all sides. Remove beef and set aside. 2 Add onions to pot and stir to coat well in the oil. Cook for 5 to 10 minutes, stirring frequently, until beginning to brown. Reduce heat to medium and stir in the garlic. Add the stew beef back to the pot. Stir to combine. 3 Stir in the red wine vinegar and add all the seasonings. Add all the remaining ingredients EXCEPT the barley. Stir well. Bring to a boil, then reduce heat to low, cover, and simmer for 4 hours, stirring every 20 minutes or so. 4 Stir in the barley and simmer, stirring occasionally, for 30 minutes more. I like to serve crusty rolls with this soup. Yum! 1 Add oil to large pot and heat over medium-high. Add stew beef and brown well on all sides. Remove beef and set aside. 1 Add oil to large pot and heat over medium-high. Add stew beef and brown well on all sides. Remove beef and set aside. 2 Add onions to pot and stir to coat well in the oil. Cook for 5 to 10 minutes, stirring frequently, until beginning to brown. Reduce heat to medium and stir in the garlic. Add the stew beef back to the pot. Stir to combine. 2 Add onions to pot and stir to coat well in the oil. Cook for 5 to 10 minutes, stirring frequently, until beginning to brown. Reduce heat to medium and stir in the garlic. Add the stew beef back to the pot. Stir to combine. 3 Stir in the red wine vinegar and add all the seasonings. Add all the remaining ingredients EXCEPT the barley. Stir well. Bring to a boil, then reduce heat to low, cover, and simmer for 4 hours, stirring every 20 minutes or so. 3 Stir in the red wine vinegar and add all the seasonings. Add all the remaining ingredients EXCEPT the barley. Stir well. Bring to a boil, then reduce heat to low, cover, and simmer for 4 hours, stirring every 20 minutes or so. 4 Stir in the barley and simmer, stirring occasionally, for 30 minutes more. I like to serve crusty rolls with this soup. Yum! 4 Stir in the barley and simmer, stirring occasionally, for 30 minutes more. I like to serve crusty rolls with this soup. Yum! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chocolate Chip Brownies Coquito Watergate Salad Fall pumpkin tortellini pasta Labor Day Weekend Ribs Chocolate Chip Brownies Coquito Watergate Salad Fall pumpkin tortellini pasta Labor Day Weekend Ribs Chocolate Muffin - Vegan Chocolate Peda Kunafa Green or wax beans Chocolate Chip Brownies Sweet Papaya Gulgula Crunchy Muesli Energy Bars Sago Tikki Banana Coconut milk Toast Chocolatety Caremal coffee ice-cream Chocolate Muffin - Vegan Chocolate Peda Kunafa Green or wax beans Chocolate Chip Brownies Sweet Papaya Gulgula Crunchy Muesli Energy Bars Sago Tikki Banana Coconut milk Toast Chocolatety Caremal coffee ice-cream