Salutations! This beef barley soup is one of my mother's famous recipes, and one of our house favorites... I love me a good, wholesome soup, especially during a ridiculous deep freeze. Thank you, Michigan.
3 pounds lean stew beef
1 large yellow Spanish onion, diced
1 pound baby cut carrots, diced
1 1/2 stalk celery, diced
1 28 oz can of petite cut diced tomatoes with juice
8 oz medium pearled barley
2 cubes of Beef Bullion
Salt and pepper to taste
Dice the onion, and cut the beef into small, edible-sized pieces. But both in your pot, on a high enough setting to brown both.
Dice the celery and carrots, and add them to the pot.
Bring to a boil, add barley. Simmer for 30 minutes, and enjoy!
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