LYNDA J. COX, WESTERN HISTORICAL ROMANCE AUTHOR
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  • Home
  • About
  • My Books
  • Blog
  • More
    • Favorite Recipes >
      • strawberry/jalapeno jam
      • Pineapple Shake
      • Lemon Blueberry Cake
      • Beef Barley Soup
      • creamy potato soup
      • Chinese Spaghetti
    • Upcoming Events
    • My Collies

Picture
  • 1 tablespoon oil
  • 1 lb beef cut into cubes
  • 1 small onion finely diced
  • 3-4 large carrots peeled and diced
  • 2 ribs celery chopped
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 5 cups low sodium beef broth
  • 3/4 cup pearl or pot barley rinsed
  • 3 tablespoons tomato paste
  • 2 bay leaves
  • fresh parsley
​
Instructions
  1. In a large dutch oven or soup pot, brown meat in oil over medium-high heat, just until browned on each side, about 2 minutes per side. Remove from the pot and set aside.
  2. Add onion, carrots, and celery and cook and stir 3-4 minutes, just until onion is translucent.
  3. Add garlic, salt, thyme and pepper and cook and stir 1 minute.
  4. Stir in broth, barley, tomato paste and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, add in meat, cover and simmer for 35-45 minutes, stirring occasionally, until barley and carrots are tender.
  5. Serve with a sprinkle of fresh parsley if desired.

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