Beef + Barley SoupPrint Recipe
- 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
Heat oil in large Dutch oven or stock pot on medium-high heat.
Add sirloin. Sear on all sides until brown.
Add onion and cook for a few minutes until partially translucent. Turn down heat to medium.
Deglaze pot with stock/broth, careful to scrape the all the bits off the bottom. This is what makes the soup tasty.
Add remaining ingredients (except barley) and simmer on low, uncovered, for about an hour and a half, until meat and veggies are tender.
Pour barley into soup and cook for an additional 30 minutes.
Serve immediately or cool and freeze for another day!
This soup freezes quite well -- tastes just as good reheated!