Wednesday, October 28, 2009

Beef Barley Soup

This is one of those family recipes passed down that feel like home. Grandma Cora is famous for this one. A big pot of this feeds an army or can be frozen and saved for a quick fix. So glad she introduced me to barley... my favorite for soups now.

3 lb Beef chuck stew meat, trimmed and cut into small pieces
2 T Vegetable Oil
1/2 c Onion, chopped
4 Beef bouillon cubes
6 c Water
2 c V8 Juice
1 Can chopped tomatoes
2 T Sugar
2 T Worchestshire sauce
1/4 t Chili powder
1/3 c Barley
1 c Celery, finely chopped
1 c Carrots, chopped

In dutch oven or large kettle, brown stew meat n oil over medium heat. While meat is browning add chopped onion. Add the chopped tomatoes and V8 juice and bouillon after meat is browned and let it cook for about 1/2 hour.

Add vinegar, sugar, Worchestshire sauce, chili powder, and barley. Add 6 c of water. During last hour of cooking, add celery, carrots and simmer until veggies are tender.

Meat $7.50 (Meijer)
Barley $.50 (D & W)
Celery $.25 (Aldi's)
Carrots $.25 (Aldi's)
Onion $.25 (Aldi's)
Juice $1.00 (Meijer)
Spices from stock

Can use chuck roast instead of stew meat

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