Beef Barley Soup

Beef Stew

Today’s recipe comes from the kitchen of The Petroleum Club.

Makes 8-10 servings

2 pounds beef cubes
2 cups chopped onions
2 cups chopped carrots
1 cup chopped celery
1 T minced garlic
1 tsp + black pepper
½ cup + tomato paste
3-4 quarts seasoned beef broth
½ cup olive oil
3 cups pearled barley


  • In a heavy skillet – add 14th cup of olive oil – add beef cubes to hot oil and brown – remove from skillet.
  • In stock pot – add 14th cup olive oil – sauté onions – carrots – celery.
  • Add garlic – black pepper – tomato paste and 3 quarts beef broth. (Keep 1 quart reserve if needed later)
  • Add seared meat and barley.
  • Bring to boil and simmer for 1 ½ hours. (Add more broth if needed) provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language, racial slurs or consistent name calling will be banned. Please be respectful of the opinions of others. If you see an inappropriate comment, please flag it for our moderators to review.

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