Beef & Barley Soup Print

by Andrea Holwegner | Nov 26, 2014

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:

1. Heat oil in Dutch oven over medium-high heat; brown beef cubes. Stir in vegetables, barley, broth, thyme, dillweed, pepper and bay leaf.
2. 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.
3. Discard bay leaf before serving.

Per serving:

Calories:  173
Carbohydrates: 15 g
Protein: 15 g
Fat: 6 g

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