Beef and Barley Soup
By: Season it Slow
Published: Sunday, December 26, 2010 - 2:01pm

Ingredients




3 tablespoons extra virgin olive oil
1 large yellow onion, diced
2 cloves garlic, minced
2 stalks celery, diced
2 carrots, diced
1 leek, halved and sliced
1 pound stew beef chunks
4 cups beef stock
1 cup pearled barley
fresh cracked pepper
sea salt
1/4 teaspoon dry chervil
1/2 teaspoon ea. dry thyme, dry marjoram
2 tablespoons fresh parsley

Preparation

1 Heat olive oil in a pot over medium heat, 2 Add onions, garlic, leeks, and celery; saute for about 7 minutes. 3 Add in beef cubes, cook until outside of beef is brown. 4 Generously salt and pepper the pot, and add in dry spices, give it stir. 5 Add in stock, simmer 1hr. 6 Add in barley and carrots, simmer another 1 hour until barley is tender. 7 Taste and season how necessary, add in fresh parsley and serve.

About


My mother would make large pots of this bone-warming soup every winter and keep it frozen for the next times use.