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Beef and Barley Soup

“Oh the weather outside is frightful” but this soup is so delightful

  1. 1 1/2 lbs (750 g) beef round steak, trimmed and cut into 1/2″ cubes
  2. 3/4 tsp. salt
  3. 1/2 tsp. pepper
  4. 2 Tbsp. vegetable oil, divided
  5. 2 cups finely chopped onion
  6. 1 cup diced carrots
  7. 1/2 cup chopped celery
  8. 1 lb. mushrooms, sliced
  9. 1 tsp. minced garlic
  10. 1/4 tsp. dried thyme
  11. 2 cups beef broth
  12. 2 cups chicken broth
  13. 2 cups water
  14. 1/2 cup pearl or pot barley
  15. 3 Tbsp. chopped fresh parsley
  1. Sprinkle beef with salt and pepper. Place 1 Tbsp. oil in Dutch oven and brown beef until no longer pink. Set aside.
  2. Heat remaining oil in same pot and add onion, carrots and celery. Cook and stir until vegetables are softened, about 5 minutes. Stir in mushrooms, garlic and thyme, cook 5 minutes more.
  3. Add beef and chicken broths with water, barley and beef; bring to a boil. Reduce heat; cover and simmer until beef is tender, about 1 1/2 hours. Add more water if necessary. Sprinkle with parsley just before serving. Serves 8.
The Best of Bridge
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This recipe is available in the book The Rest of the Best and More.