
Beef Barley Soup
Ingredients (17)
- 2 tablespoons olive oil, divided
- 1 tablespoon butter
- 2 pounds chuck roast, trimmed and cut into about 1/2-inch cubes
- 1 yellow onion, chopped
- 1/4 cup chopped fresh parsley
- 1/2 cup diced green bell pepper
- 2 large carrots, sliced
- 2 stalks celery, sliced
- Salt and pepper, to taste
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon worcestershire sauce
- 7 to 8 cups low sodium beef broth
- 1/2 to 3/4 cup pearl barley
- Chopped fresh parsley, for garnish
Directions
Learn how to make this recipe at Diethood