- 1 1/2 pounds boneless lean beef, cubed
- 1 beef soup bone (optional)
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 10 cups beef broth
- 2 cups chicken broth
- 3 onions, diced
- 8 stalks celery, chopped (one whole head)
- 5 carrots, diced
- 2 cup frozen green peas
- 500g medium pearl barley
- 1 teaspoon dried thyme
- 2 teaspoons dried parsley
- Dash of Worcestershire sauce (& more to taste)
- Saute onions in soup pot with oil, until translucent. Add garlic, and beef. While beef is cooking add a dash of Worcestershire sauce. Cook until meat is nicely browned.
- Add remaining veggies, beef & chicken broths, barely, soup bone, herbs to the pot. Add a couple dashes of Worcestershire sauce. Sitr. Top up with water, if necessary.
- Bring to a boil, and cook on med-high heat for 1-2 hours, or until everything it tender, and soup is desired thickness. Add more water while cook, if soup gets dry (barely sucks up a lot of water).
Tip: Instead of using actual broth, buy knorr broth powder or bouillon cubes, and add them plus water.
This is still an experiment, but a pretty yummy one. My first time making it I realised I totally needed more beef broth than I added. All that barely really exploded! And without the beef broth to add flavour it was kinda bland. I ended up stirring in beef broth powder into every bowl of it I ate. Made it oh so much more enjoyable. Also, this could totally work with ground beef.