Pioneer Woman Beef Barley Soup Recipe
Pioneer Woman Beef Barley Soup Recipe has deep roots in European and Scottish cuisines. Scotch broth, a mixture of lamb and cabbage, is a common culinary item in Scotland. They often replace it with beef broth. So, this soup is their traditional meal.
Ingredients
- 2 tablespoons vegetable oil
- 2 to 3 pounds chuck roast
- 2 carrots, sliced into thin rounds
- 2 stalks celery (thinly sliced)
- 1 medium onion (finely chopped)
- 3 garlic cloves (crushed)
- 1 tablespoon dried parsley
- 1 teaspoon dried oregano
- ¼ teaspoon ground thyme
- 7 cups low-sodium beef broth
- 1 can diced tomatoes (14.5 ounces)
- 1 bay leaf
- ⅔ cup medium barley
- 1 can corn drained (14.5 ounces)
Instructions
- Heat oil in a large vessel and fry beef on medium flame until it's golden brown.
- Take out the beef from the pot.
- Now cook celery, carrot, and onions for 4-5 minutes.
- Put the thyme, garlic, parsley, and oregano in the vegetables and stir for 1 minute.
- It's time to add beef broth, chopped tomatoes, beef, and bay leaf in it.
- Slow down the flame for about 1-2 hours and wait for the beef to tender.
- Add barley and corn at this stage.
- Covering it with a lid, cook it for half an hour.
- Boil it gently for 5 minutes without covering.
- Take the beef out of the pot. Remove cartilage and fats.
- Chop the beef into bite-size pieces and put it back in the soup.
- Garnish with fresh coriander leaves.
- Serve it while hot. You may add bread or salad by its side.