Recipe: Hearty Beef Barley Soup

I hope that everyone had an amazing Christmas filled with food and gifts.

Being the Sicilian that I am, the 7 fish feast on Christmas Eve is my favorite.  Yum!

Since we I have food on the brain, I figured I would share my favorite winter recipe.

There is nothing like a hearty bowl of soup on a cold winter’s day.

…and I’m so over chicken noodle…

Hearty Beef Barley Soup

(1-1/2) Lbs Beef Chuck (Stew Meat)

(1) Package Green Giant baby carrots

(2) Lbs Eastern Potatoes

(1) 16oz Can Diced Tomatoes

(1) Package Fresh Mushrooms

(1) Yellow Onion

(2) 24oz Beef Broth

(2) Cups Water

(3) Bay Leaves

(1) tbsp Lawrys Seasoned Salt

(1/2) tsp Dried Thyme

(1/2) tsp Dried Oregeno

(1) tsp Dried Parsley

(1) tsp Onion Powder

(1) tbsp Garlic Powder

Salt

Pepper

(1) Cup Pearl Barley

With a cooking scissor, cut the beef cubes into bite size pieces.  Brown them in a sauté pan.  Drain the meat.  Dice the mushrooms.  Sauté the mushrooms until the water evaporates and set aside.  In a large pot, dice the onion and cook until the onion is transparent.  Shut off the flame.  Add the beef and mushrooms into the pot.  Dice the carrots and potatoes and add to the pot.  Add all other ingredients and stir until well mixed.

Bring to a boil and then cook on low for 2-1/2 hours.

In a separate pot, boil the barley for 45 minutes. 

For more of a stew, boil the barley in the soup itself.  The barley will soak up most of the juice.

This should make enough for (2) meals.

That means your freezer will get full and you won’t have to cook one night next week.  Score!

Will you try this winter recipe or do you have a different one you want to share?