Beef Barley Soup


 1# chuck tender steaks
~ cut in cubes
2T butter
2T Balsamic vinegar
~ or ~ a little beer
3 sliced carrots – sliced
3 stalks celery – chopped
2 medium onions – chopped
1 15oz. can diced tomatoes
½c long cooking pearl barley
seasonings, beef soup base


Brown the meat in butter and vinegar (or beer). Add vegetables and saute' a little while then add the tomatoes, 2-3 cans of water and the barley. Season with sea salt, fresh ground peppers or whole peppercorns and some dry beef soup base. Serve with corn bread or slabs of crusty Italian bread. . .Lin

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