Beef Soup
Beef soup is one of the quintessential comfort foods. Filled with tender chunks of beef, a variety of vegetables and a robust beef stock, this soup is best served piping hot along with a crusty bread.
Instructions
1. Trim any visible fat from the beef stew meat, and trim into smaller, bite-size pieces. Heat the skillet over medium-high heat and add canola oil. Saute the beef chunks, stirring often until they are lightly browned on each side, or about 3 minutes.
2. Remove the beef from the skillet and set it aside. Add carrots, onions, celery and garlic to remaining pan juices and return the skillet to medium heat. Stir frequently until the onions are opaque, about 5 minutes. Set it aside.
3. Place beef chunks, vegetables and any remaining pan juices into the soup pot. Add 6 cups of low-sodium beef broth, thyme and barley. Cover with a lid and bring to a simmer over low heat. Let cook for 45 to 60 minutes or until barley is tender.
4. Add potatoes and peas to the soup pot when barley is tender. Allow the mixture to cook for an additional 10 minutes. Remove it from the heat, check the seasonings, add salt or pepper if necessary and serve.
Tags: about minutes, barley tender, beef chunks, Beef Soup, minutes Remove
