Barley Beef Soup

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A classic tonight.

Barley Beef Soup (from Better Homes and Gardens Cookbook)
serves 6

3/4 pound stew meat, cut into bite-size pieces
oil
1 large onion, chopped
2 ribs celery, chopped
3 medium carrots, sliced thin
4 cups water
1/3 cup pearl barley
2 tsp beef bouillon granules
2 cloves garlic, minced
1 tsp oregano
1 tsp basil
1 tsp tarragon
2 bay leaves
1 cup dry white wine
3 medium potatoes, cubed
1 cup frozen peas, thawed
4 cups diced tomatoes

  • In a large pot, heat 1 tablespoon oil. Add beef and begin to brown.
  • When almost totally brown, add onion and celery, cook until they begin to soften
  • Add carrots, water, barley, bouillon, garlic, oregano, basil, tarragon, bay leaves, and white wine to pot. Bring to a boil, cover, reduce heat and simmer for one hour.
  • Add potatoes to pot along with tomatoes and peas. Bring to a boil, cover reduce heat, and simmer until potatoes are tender - about 15 minutes.

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