California has had a lot of rain this past week. We have gotten week after week of rain in the Bay Area. I was recently in Southern California and was amazed by the number of trees that had been blown over by wind and rain. One of my favorite things about a rainy day is hunkering down and enjoying a warm bowl of soup. At least once over the winter I make beef and barley stew to enjoy on a cool rainy night. It is a very filling soup and it makes a large batch, so it easily feeds my family for a week.
The secret to a good beef and barley soup is Worcestershire sauce and fresh parsley. It adds a lot to the flavor of the soup. Personally I love to add more vegetables than meat. The vegetables add so much flavor and vitamins to this dish. If you are looking for a warm, healthy and delicious soup for a cold day then this is your dish! If you have any questions do not hesitate to ask as I would love to help!
Now go and take advantage of this rainy weather and enjoy this incredible, hearty soup!
- 1 Tbsp. olive oil
- 1 pound of stew meat
- 1/2 tsp salt and pepper
- 1 cup sliced mushrooms
- 1/2 cup onion
- 2 tsp garlic
- 1 cup diced carrots
- 1 cup diced green beans
- 4 cups low sodium beef broth
- 1 cup chicken broth
- 1 tsp Worcestershire sauce
- 3 Tbsp. chopped parsley
- 1 cup water
- 1 cup barely (to save time you can use 15 minute barley from Trader Joes)
- In a large pot heat oil on medium high heat. Add meat to pan and sear on all sides. Season with salt and pepper.
- Add mushrooms and onions to pan and cook down (until softened and slightly browned).
- Add carrots and green beans to pot. Then add chicken and beef broth. Bring to boil and then reduce heat to low.
- Add parsley, water, Worcestershire, and barley to pot. Cook on low for one hour until barley is tender and floats to the top of the soup.
- Dish up soup in bowl and enjoy.