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Beef & Barley Soup!! – Pioneer COOKERY

Beef & Barley Soup!!

by on with No Comments

This recipe is as convenient as you like, and calls for a slow boil, to release all of its flavor. Good winter soup on Sunday

Ingredients :

450 gm inside a round steak
30 ml (2 tablespoons) olive oil
1 onion
3 islands
2 stalks of celery
15 ml (1 tsp) mince garlic
1.25 liters (5 cups) low sodium beef broth
160 ml (2/3 cup) pearl barley
pepper to taste

Preparation :

Cut the steak into cubes.
In a large skillet, heat 15 ml (1 tablespoon) olive oil over medium heat. Roast the beef for 3 to 4 minutes, until the meat is tender. Remove from fire and reserve.
Cut the vegetables into cubes.
In saucepan, heat rest oil-olive oil on heat. Cook onions, carrots, celery, and garlic for 4 to 5 minutes.
Add beef broth, barley, and corned beef. pepper. Bring to a boil, then cover and simmer over low heat for 50 minutes to an hour.

Enjoy !

Follow Hannah Acton:

I'm a self-taught cook, passionate about bringing timeless recipes to life with a modern twist. Raised in the heart of the countryside, I grew up surrounded by family, farms, and the comforting aromas of home-cooked meals. Drawing inspiration from the pioneers of culinary history— Kitchen is my creative sanctuary, where she blends traditional techniques with fresh, innovative flavors. With a focus on hearty, wholesome dishes and easy-to-follow recipes, My mission is to make home cooking feel like an adventure. Whether you’re roasting your first chicken or experimenting with a new dessert, I'm here to show you that cooking from scratch is always worth the effort. Join Me on a journey to rediscover the joy of cooking and savor the simple pleasures of a home-cooked meal, one recipe at a time.

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