Beef & Barley Soup Print
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.
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