Beef + Barley Soup
Print RecipeIngredients
- 1 lb. sirloin, cut into small cubes
- 1 tbsp canola oil
- 1/2 onion, diced
- 12 cups low sodium bone broth or beef broth
- 1 cup carrots, peeled + diced
- 1 packet of Au Jus powder
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp rubbed sage
- 1/2 tsp black pepper
- 2 bay leaves
- 1/2 cup pearled barley
Instructions
1
Heat oil in large Dutch oven or stock pot on medium-high heat.
2
Add sirloin. Sear on all sides until brown.
3
Add onion and cook for a few minutes until partially translucent. Turn down heat to medium.
4
Deglaze pot with stock/broth, careful to scrape the all the bits off the bottom. This is what makes the soup tasty.
5
Add remaining ingredients (except barley) and simmer on low, uncovered, for about an hour and a half, until meat and veggies are tender.
6
Pour barley into soup and cook for an additional 30 minutes.
7
Serve immediately or cool and freeze for another day!
Notes
This soup freezes quite well -- tastes just as good reheated!
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