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Beef and Barley Soup

Esther Schultz
  • 170 minutes
  • Serves 6

INGREDIENTS

3/4 tsp

salt

1 tsp

pepper

1 tsp

mustard powder (optional)

1/4 cup

flour

1 1/2 lb

lean beef stewing meat, cut into cubes

3 tbsp

olive oil, divided

1

onion, diced

2

large carrots, diced

2

large celery stalks, diced

4 cloves

garlic, minced

1/4 cup

tomato paste

1 tbsp

balsamic vinegar

4 cups

reduced sodium beef or chicken broth

2

bay leaves

2

sprigs fresh thyme (or ¼ tsp dried thyme)

1 1/2 cups

water

3/4 cup

dry pearl barley

1 tbsp

fresh parsley, chopped