Beef Barley Soup
Prep Time: 10 min
Cook Time: 1 hr 10 min
Total Time: 1 hr 20 min
Servings: 4
RECIPE INGREDIENTS
- 3 lb beef shoulder, cut into cubes
- 2 tbsp Filippo Berio Olive Oil
- 8 cups beef stock
- 4 oz tomato pasta sauce
- 1 cup celery, diced
- 3 carrots, peeled and chopped
- 1 large onion, chopped
- 1/2 cup pearl barley, well rinsed
- 6 large garlic cloves, chopped
- 3 bay leaves
- 6 oz mushrooms, sliced
- Kosher salt and freshly ground pepper
RECIPE DIRECTIONS
- 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