Beef and Barley Soup

Serves: 4
Total Calories: 154


2 tablespoons polyunsaturated oil
1 pound boneless beef chuck, trimmed of all fat, cut into 1/2 inch cubes
1 pound carrot, diced
1 cup celery, diced
1/2 cup onion, diced
2 cloves garlic, chopped
1 (8-ounce) package sliced mushrooms
1/4 teaspoon marjoram
6 cups low salt beef stock base
1 bay leaf
1 cup uncooked pearl barley
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper


Heat the oil in a large Dutch oven over medium heat, add the meat and brown on all sides. Remove the meat from the pot, add the carrots, celery, onion, garlic, marjoram and mushrooms and cook stirring occasionally until the liquid is reduced by three fourths. Add the beef, stock and bay leaf, cover and simmer for 90 minutes. Stir in the barley and simmer covered for 30 minutes. Remove the bay leaf and add the salt and pepper.

Nutritional Facts:

Serves: 4
Total Calories: 154
Calories from Fat: 0

This Beef and Barley Soup recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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