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  • Breanna Maxwell

    Beef and Barley Stew

  • Tracie Lemus

    Beef with Barley Soup-1 pound beef cubes for stew-1 large onion, diced - 2 cloves garlic, minced -2 tablespoons olive oil-2 carrots, smaller ends cut into rounds, larger ends diced-2 potatoes, diced 1 1/2 teaspoon seasoning salt-1 teaspoon sea salt-6 cups beef stock 2 cups water, if needed-1 (14.5 ounce) can diced tomatoes-1/2 cup pearl barley-1/2 teaspoon ground thyme-1 bay leaf... Heat a large stock pot over medium high heat. Add the 2 tablespoons olive oil. Brown the beef cubes for three minutes in the oil, then add the onions and garlic. Lower the heat to medium low and cook until the onions are cooked and just start to caramelize. Stir as needed to keep onions and garlic from burning. Lower heat if necessary; drizzle a little more olive oil if needed to keep food from sticking. Add everything except the tomatoes to the pot and stir well. Increase the heat and bring the soup to a boil, then turn heat to low, cover pot, and simmer for two hours, stirring occasionally. Adjust heat as necessary to keep soup at a slow simmer. Taste to correct seasonings, then add tomatoes and simmer for another hour. Remove bay leaves before serving.

  • Karen Barnes-Rush

    good looking soup recipes at tastykitchen.com

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