Cassie’s Ruminations

Beef Barley Soup

This easy, hearty, slow simmering soup can be made in a crock pot as well (still brown the meat, then dump everything in for 10 hours on low).

Beef Barley Soup
Makes 4 servings

1 tbsp canola oil
1 lb beef chuck roast, cut into bite sized pieces
1 large carrot, sliced
1 lb cremini mushrooms, quartered
1 15-oz can diced tomatoes
1 quart low sodium beef broth
2 tbsp brandy
1/2 cup pearl barley (not instant)
1 tsp granulated sugar
1/4 tsp black pepper
1/2 tsp kosher salt
1/4 tsp dried basil
1/4 tsp dried oregano
1/8 tsp onion powder
1 clove garlic, pressed
1 bay leaf

Heat the oil in a large pot over medium heat. Add the meat and brown on all sides, about 5 minutes. Remove the meat to a plate and set aside.

Add the carrot and mushrooms to the pot and brown, about 2-3 minutes. Return the meat and any accumulated juices to the pot. Add the tomatoes, beef broth, brandy, and barley, and stir to combine.

Bring the soup to a boil, then reduce the heat to low. Add the sugar and spices, stirring to combine, cover the pot, and let the soup simmer until the beef is tender and the barley is cooked through, about 1 hour.

Serve warm.