Beef and Barley Soup recipe provided by the Certified Angus Beef® brand.

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Beef and Barley Soup

Serves 6-8

Ingredients:

  • 2 pounds bottom round steaks, cut into 1-inch cubes
  • 2 teaspoons salt, divided
  • 1 1/2 teaspoons pepper, divided
  • 2 teaspoons canola oil
  • 1 large onion, diced
  • 2 carrots, 1/2-inch dice
  • 2 ribs celery, 1/2-inch dice
  • 1 (14-ounce) can diced tomatoes
  • 6 cups low-sodium beef stock
  • 1 bay leaf
  • 2/3 cup pearled barley

Instructions:

  1. Season beef with 1 1/2-teaspoons salt and 1-teaspoon pepper.
  2. In a large Dutch oven or heavy bottomed pot add oil and set heat to medium high; sear beef on two sides, about 5 minutes. Reduce heat to medium low. Add onion, carrot and celery; simmer 3 minutes. Add tomatoes, beef stock, bay leaf and remaining 1/2-teaspoon salt and 1/2-teaspoon pepper. Simmer for 1 hour 15 minutes.
  3. Add barley and simmer another 30 minutes, uncovered.

No Nutritional Information Available

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