Mom's Beef Barley Soup
1 cup Carrots, chopped
1 cup Onions, chopped
1/2 cup Celery, chopped
2 Garlic Cloves, minced
2 Tb Canola Oil
2 Dried Bay Leaves
7 cups Water
6 Beef Bouillon Cubes
3 cans Beef Broth
2/3 cup Pearl Barley
1 lb Beef Stew Meat (1" cubes)
1 lb Beef Bones
1/2 cup All Purpose Flour in zip lock bag
Satl and Pepper to taste
Place flour, salt and pepper in zip lock bag, shake to mix. Add meat and shake to coat the meat.
Heat on high oil in large pot, add floured meat and lower heat to med, medium-high to sear, remove meat to a bowl until ready to add liquid to pot.
Add vegetables to pot and stir to scrape up brown pits from bottom of pot, simmering 4 minutes.
Put back meat,bones,broth,water,bay leaves and bouillon cubes, bring to a boil, reduce heat to low and simmer for 1 hour until meat is tender.
Add barley and bring back to a simmer for 30 to 45 minutes until barley is tender.
Remember to remove bay leaves.Can add more salt and pepper to taste.
Pairs Well With
Living in New Jersey, the winters were always cold and my Mother used to make the best soups! Among them was this recipe for Beef Barley Soup. We would come home from school and the kitchen was warm and smelled so good! Couldn't wait for supper, barley soup and fresh Rye bread from the bakery across the street. I have made this soup for my boys and now for my grandchildren. Some memories last forever.