Submitted by: 2 Blue
| Recipe Ingredients: |
| 2 tablespoons |
olive oil |
| 1 lb |
beef sirloin steak, cubed small |
| 2 |
garlic cloves, minced |
| 8 cups |
beef broth (we use Better Than Bullion paste) |
| 2 |
beef bouillon cubes |
| 1 (8 ounce) can |
tomato sauce |
| 1 (14 1/2 ounce) can |
diced tomatoes |
| 1 cup |
pearl barley |
| 1 teaspoon |
dried parsley |
| 1/2 teaspoon |
basil |
| 1/4 teaspoo |
n crushed red pepper flakes (optional) |
| 1 |
bay leaf |
| 3 |
carrots, sliced |
| 4 |
stalks celery, chopped, 1 onion, chopped into large pieces |
| 6 ounces |
fresh mushrooms, sliced (optional) * salt and black pepper, to taste |
Cooking Directions: |
| 1. |
Preparing Barley: Like all grains, before cooking barley, rinse it thoroughly under running water and then remove any dirt or debris that you may find.
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| 2. |
In a large dutch oven heat oil over medium heat, Add meat and garlic. Cook until meat is browned; drain if necessary.
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| 3. |
Stir in remaining ingredients except salt & black pepper. Bring to a boil, reduce heat and simmer for 1-1 1/2 hours, stirring occasionally until barley and carrots are tender and fully cooked.
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| 4. |
Season to taste with salt & black pepper and serve. NOTES: Add more water if soup becomes too thick upon standing. Pearl barley takes a minimum of 1 hour to cook, whereas hulled barley takes 1.5 hours or more.
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