On The Dinner Table – Vegetable Beef Soup

My favorite things to make include home style dishes and especially soups. Tonight I made a hearty beef vegetable soup and added barley to the pot.

The recipe is basic and includes all the vegetables we enjoy but you can absolutely make this with the veggies you like.

Start with 2 pounds of stew meat, salt and pepper to taste. I also add garlic powder, onion powder, oregano and parsley.

Brown it in a Dutch oven with a little olive oil in batches. When browned take out the meat and set aside.

In the same pot and a little more olive oil, and put in 1 onion diced, 3 celery stalks chopped, 4-5 carrots chopped.

Let these cook a few minutes and add 3-4 cloves of garlic, minced. 2 potatoes chopped and 16 ounces of sliced mushrooms.

Put meat back in pot with any juice and add 8 cups of beef stock. Add 3-4 bay leaves and bring to a boil. Cover and simmer for two hours or until meat is almost tender.

Stir in 1 – 1 1/2 cups each of frozen peas, corn, and green beans. Stir. Bring back to a rolling boil and add 1 cup of instant barley. Cook for 30 minutes.

Adjust salt and pepper as needed and take out bay leaves.

This makes a large pot enough for 8-10 people or it’s great as left overs.

Beef Vegetable Soup

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