Beef Broth and Barley Soup

Instructions

1. Brown stew meat in olive oil in a 5 quart Dutch oven. Add chopped vegetables and about 4 quarts of water, enough to fill close to the top. Simmer for several hours until meat is very tender.
2. In separate pot of boiling water, add one cup of pearl barley that has been washed and rinsed well. Cook until tender and add to beef broth.
3. Season with salt and pepper to taste, probably more pepper than salt. This freezes very well.

• Servings : 10
• Ready in : 200 Minutes
• Course : Soup
• Recipe Type : Soups