Gnarly Beef Barley 

An all time classic, beef barley is a pretty darn good soup.  I love barley, always have since I was a kid and it is another one of those things I haven’t had in a very long time. So this afternoon my kitchen and I had a date and it worked out good and like most soups, little effort was required. 

  • 2 cups stew meat, cut into small pieces (measure the small pieces not the big chunks from the pack)
  • 1/2 cup chopped carrot 
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup dried barley
  • 7 cups beef broth + 1/2 – 1 cup set aside 
  • 3 tsp Worcestershire sauce
  • 2 of bay leaves
  • Salt and pepper to taste
  1. In a large pot add all ingredients except the salt into a pot.
  2. Bring to a boil, reduce heat to a light simmer and partially cover with the lid. I like to stick a wooden spoon between the lid and the pot, it seems to keep just the right amount of heat.
  3. Simmer for 1 hour.
  4. Season with salt and more pepper if needed. 
  5. If the soup is too thick add the broth you have set aside until you have reached your desired consistency. 

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