Beef Barley Soup 1965 Recipe

Name: Beef Barley Soup 1965
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs chuck roast, trimmed,cut 1 inch cubes; 2 tablespoons canola oil; 1 large onion, chopped; 2 quarts beef stock or 60 ounces beef broth; 16 ounces diced tomatoes, undrained; 1 cup chopped carrot; 1 cup chopped celery; 1/2 cup green bell pepper, chopped; 2/3 cup quick-cooking barley; 2 teaspoons Worcestershire sauce; 1 teaspoon black pepper; salt; 1 1/2 tablespoons minced fresh thyme (1 tsp. dried); 1/2 cup chopped fresh parsley

Servings: persons

2 lbs chuck roast, trimmed,cut 1 inch cubes
2 tablespoons canola oil
1 large onion, chopped
2 quarts beef stock or 60 ounces beef broth
16 ounces diced tomatoes, undrained
1 cup chopped carrot
1 cup chopped celery
1/2 cup green bell pepper, chopped
2/3 cup quick-cooking barley
2 teaspoons Worcestershire sauce
1 teaspoon black pepper
salt
1 1/2 tablespoons minced fresh thyme (1 tsp. dried)
1/2 cup chopped fresh parsley

1
In a large stockpot over med.
2
heat braise the beef cubes in the oil for 6 minutes.
3
Add the onion, and keep browning for 12 minutes.
4
Stir in the stock, tomatoes, and cover.
5
Simmer 1 1/2 hours.
6
Add the carrots, bell pepper, celery, and barley.
7
Add the worcestrshire sauce, pepper, and salt.
8
Simmer another 30 minutes, or until vegies and tender, and barley is cooked.
9
Just before serving, about 8 minutes before add the thyme and parsley-- Serve with warm crusty bread.

162

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 lbs chuck roast, trimmed,cut 1 inch cubes, 2 tablespoons canola oil, 1 large onion, chopped, 2 quarts beef stock or 60 ounces beef broth, and more.

Yes, Beef Barley Soup 1965 falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Barley Soup 1965

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions