A lot of our family and friends think because we have this food blog and enjoy ‘fancy’ dinner date nights, that we only eat complex, homemade dishes for every single meal. Hate to burst the bubble, but that is far from the truth. We obviously do love experimenting with new recipes and tend to take a little longer to prepare some complicated dishes than others might… but this is not every single day for us. We have a deep love for boxed Kraft mac & cheese, get giddy about our occasional trips to Taco Bell, and eat Trader Joe’s frozen pizza roughly once a week. And I (Ally) love Campbell’s canned soups. Go ahead, judge me, I don’t care. One of my all time favorite Campbell’s soups is Beef Barley. Since it’s getting to be quite chilly around here – it’s been below freezing a few mornings this past week! – I decided we definitely needed soup for dinner tonight. Beef barley just sounds so hearty, warm, and filling to combat the chill today!
Beef Barley Soup
- 2 tbsp oil
- 1 1/2 lb stew beef, cubed
- Salt & pepper
- 6 cloves garlic, minced
- 1 large onion, diced
- 4 large carrots, sliced into rounds
- 1 large potato, shredded
- 2 tbsp tomato paste
- 1 tbsp paprika
- 2 tbsp Worcestershire sauce
- 8 cups beef broth
- 1 cup peas
- 2 bay leaves
- 1 cup quick pearl barley
- Season the beef cubes with salt and pepper.
- Heat the oil in a large pot to a bit above medium. Once hot, sear the beef cubes, in batches if needed. Remove the beef to the side once seared on all sides.
- Add the garlic, onions, and carrots to the pot. Cook, stirring occasionally for 5-6 minutes, until fragrant and softened a bit.
- Shred the potato into the pot, followed by all of the remaining ingredients, except the barley, and including the set-aside beef. Bring to a boil and then lower to a light simmer.
- Cook for ~ 2 hours. Then add the barley and increase to a slightly more vigorous simmer for ~20-30 minutes until the barley is cooked.
Serves 6-8 as a main dish; more as a side