Skip to main content

Send a Meal Blog

Friday, October 14 2016

Chunks of beef stew meat and colorful vegetables ensure a hearty dinner is served. Make this soup in a Dutch oven or let it cook in a slow cooker for 8 to 10 hours on a low-heat setting.


12 - ounces beef or lamb stew meat, cut into 1-inch cubes
1 - tablespoon cooking oil
4 - ounces cans beef broth
1 - cup chopped onion (1 large)
1/2 - cup chopped celery (1 stalk)
1 - teaspoon dried oregano or basil, crushed
1/4 - teaspoon black pepper
2 - cloves garlic, minced
1 - bay leaf
1 - cup frozen mixed vegetables
1 - 14 1/2 ounce can diced tomatoes, undrained
1 - cup 1/2-inch slices peeled parsnip, or 1/2-inch cubes peeled potato

2/3 - cup quick-cooking barley

In a Dutch oven brown meat in hot oil. Stir in broth, onion, celery, oregano, pepper, garlic, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 hours for beef (45 minutes for lamb).

Stir in frozen vegetables, undrained tomatoes, parsnip, and barley. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until meat and vegetables are tender. Discard bay leaf.
Makes 8 servings (11 cups)
From the Test Kitchen

Substitute regular barley for quick-cooking barley. In a large skillet brown cubed beef in hot oil. Drain off fat. In a 5- or 6-quart slow cooker combine beef and remaining ingredients. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Nutrition Facts (Barley-Beef Soup)
Per serving: 171 kcal cal., 4 g fat (1 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 25 mg chol., 865 mg sodium, 20 g carb., 4 g fiber, 3 g sugar, 13 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email

Post comment
Email Address

(max 750 characters)
* Required Fields
Note: All comments are subject to approval. Your comment will not appear until it has been approved.