Submitted by: 2Bleu
| Recipe Ingredients: |
| 2 tbsp |
olive oil |
| 1/2 lb. |
beef sirloin steak, small cubes |
| 1 |
onion, chopped |
| 2 cloves |
garlic , minced |
| 8 cups |
beef broth |
| 2 |
beef boullion cubes |
| 1 can (8 oz.) |
tomato sauce |
| 1 can (14.5 oz.) |
diced tomatoes |
| 1 cup |
pearl barley |
| 1/2 tsp |
basil |
| 1 |
bay leaf |
| 3 |
carrots, sliced |
| 4 stalks |
celery, chopped |
Cooking Directions: |
| 1. |
Preparing Barley: Like all grains, before cooking barley, rinse thoroughly under running water 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 brown. Add onion and garlic; cook until onion is tender; drain if necessary.
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| 3. |
Stir remaining ingredients and bring to a boil. Reduce heat and simmer 50-60 minutes, stirring occasionally.
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| 4. |
NOTE: Add more water if soup becomes too thick upon standing.
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