Beef Barley Soup
- Heat olive oil in large skillet set over medium heat; add beef and cook until well browned.
- Using slotted spoon, transfer beef to large stockpot. Add stock, tomato pasta, celery, carrots, onion, barley, garlic, bay leaves, mushroom, and salt and pepper to taste; bring to boil.
- Reduce heat; simmer, stirring occasionally, for about 1 hour or until beef is very tender and starting to shred. Ladle into large bowls.
Recipe provided by Joseph Ciminera
Ingredient: Beef & Veal
Cooking Method: Sauté / Pan Fry
World Cuisine: Italian
Product: Olive Oil