My mother made barleysoup for as long as I can remember and when she was no longer able to do much cooking, it was my turn to keep my parents supplied with their favorite soup
Add remaining water along with beef bouillon cubes. Add carrots, potatoes, peas, tomatoes, and beef. 2 tablespoons canola oil2 1/2 pounds boneless beef chuck roast1 medium onion, minced1 clove garlic, minced2 tablespoons Worcestershire sauce1 teaspoon salt1 teaspoon onion salt1 teaspoon pepper1 teaspoon parsley1 teaspoon basil1/2 teaspoon oregano2 bay leaves4-5 quarts water, divided3 beef bouillon cubes3 large carrots, peeled, and diced4 medium potatoes, peeled, and diced1 cup frozen peas15 oz can diced tomatoes In large Dutch oven, sear beef in hot oil 2-3 minutes on both sides until brown. Cook for an additional 20-30 minutes until vegetables are tender
Vegetablebeefsoup is simple and old-school but so delicious and soothing it’s worth a share. It made enough soup for six servings, which meant that I didn’t have to think about lunch for a couple of days (always a good thing), and while a lot of people still associate ground beef with “bad for you”, this soup is pretty healthy
Go ahead, make that VegetableBeefSoup With Cabbage, or that VegetableBeefBarleySoup. Is there anything as classic, as heartwarmingly nostalgic, as VegetableBeefSoup
Place the oil and stew meat in the Instant pot and saute until the beef is brown on all sides. With the lid off turn on the Instant Pot and select the Saute feature
A traditional beef and barleysoup chock full of fresh vegetables and slow cooked to perfection. I didn’t add much salt to my soup because I want to taste the flavors of the beef and vegetables, and I like to leave that to the individuals
Recipes for Super Rich Beef Stock and Beef Shank VegetableSoup. one that draws from the flavors of roasted vegetables, beef bones and the rich marrow inside
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