Beef and Barley Soup

Beef and Barley Soup
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 289.2
  • Total Fat: 15.9 g
  • Cholesterol: 46.6 mg
  • Sodium: 413.6 mg
  • Total Carbs: 9.7 g
  • Dietary Fiber: 1.7 g
  • Protein: 25.6 g

View full nutritional breakdown of Beef and Barley Soup calories by ingredient
Submitted by:

Introduction

A slightly modified version of the soup from Chuckwagon Café off Food Network's "You Gotta Eat Here". A slightly modified version of the soup from Chuckwagon Café off Food Network's "You Gotta Eat Here".
Number of Servings: 12

Ingredients

    1T canola oil
    1T butter
    2lb chuck roast, cut 1" thick
    2lb beef bones
    2 med onions
    3 stalks celery
    3 carrots
    4 cloves garlic
    2L beef stock
    ˝t dry thyme
    2 bay leaves
    ˝ c pearl barley
    S&P

Tips

Beef bones aren't included in the nutritional information, so readjust if you use bones that have meat on them.


Directions

Brown meat in large Dutch oven and remove, saute half the vegetables in same pot, add stock/thyme/bay, cook in 300F oven for 3.5 hours.

Shred meat, discard bones, add remaining vegetables and the barley, oven cook all for 1.5 hours more.

Skim and season.

Serving Size: 12 servings

Rate This Recipe