This soup helps create a warm and cozy meal on a cold winter day. When it simmers in the Dutch oven it fills the house with enticing aromas that will have your family clamoring for dinner!
- 2 1/3 cups water
- 1 cup pearl barley
- 2 Tablespoons olive oil
- 1 onion chopped
- 5 carrots peeled and diced
- 3 stalks celery, diced
- 1/2 Teaspoon paprika
- 1 Teaspoon garlic powder
- Pinch of salt and pepper
- 1 1/2 pounds stew beef cut into bite size
- 1 bay leaf
- 2 (32 oz.) beef broth (low sodium if preferred)
- 1 larger can (about 28 oz.) diced tomatoes
- Measuring cups
- Measuring spoons
- Small bowl
- Dutch oven
- Paper towel
1. Rinse barley in a bowl of water and drain with a sieve looking for little pebbles or debris. In saucepan bring 2 1/3 cups water to a boil. Add rinsed barley to the saucepan and return to a boil and reduce to a simmer. Cover and cook on low heat about 45 minutes or until liquid is absorbed. This will be added to the soup after it is cooked.
2. In the Dutch oven heat up oil on medium heat. Add onion, carrots and celery. Saute veggies and cook until tender, stirring occasionally to prevent sticking.
3. Mix paprika, garlic, pinch of salt, and pepper in a small bowl. Pat meat dry with a paper towel and add spices on both sides. Move veggies to the sides of the Dutch oven or remove if more room is needed. Brown meat in the Dutch oven. Stir so that all sides of the meat are browned.
4. Pour broth into pot along with bay leaf. Bring to a slow boil then reduce to a simmer. Cook until meat is tender, about 30 minutes or so. When tender add cooked barley and tomatoes. Cook another 15 minutes or so until heated through.