Beef & Barley Soup
You can use Beef Simmering Steak instead of Stewing Cubes in this recipe, if you like. Trim the steak and cut into 1-inch (2.5 cm) cubes.
Recipe courtesy of Canadian Beef – www.makeitbeef.ca
Makes 8 servings
Prep: 30 min. Cook: 2 hr.
What you need:
1 tbsp (15 mL) Vegetable oil
1 lb (500g) Beef Stewing Cubes, trimmed
6 cups (1.5 L) Vegetables, cut in small pieces (ie. onions, carrots, celery, rutabaga, and/or potatoes)
¼ cup (50 mL) Pot or pearly barley
1 can (284 mL) Beef broth
¼ tsp (1 mL) EACH dried thyme, dillweed, and pepper
1 Bay leaf
How you prepare:
- Heat oil in Dutch oven over medium-high heat; brown beef cubes. Stir in vegetables, barley, broth, thyme, dillweed, pepper and bay leaf.
- Add 4 cups (1 L) water; bring to boil. Reduce heat to simmer; cover and cook for about 2 hours or until beef and barley are tender.
- Discard bay leaf before serving.
Carbohydrates: 15 g
Protein: 15 g
Fat: 6 g
About Andrea Holwegner
CEO, Registered Dietitian, Counseling Practice Director & Professional Speaker
Andrea the «Chocoholic Nutritionist» is founder and CEO of Health Stand Nutrition Consulting Inc. since 2000. She is an online nutrition course creator, professional speaker and regular guest in the media. Andrea is the recipient of an award by the Dietitians of Canada: The Speaking of Food & Healthy Living Award for Excellence in Consumer Education....Read more