Thursday, April 7, 2011

Wednesday: Beef-Barley Soup

Pin It Now! I already have some left-over chuck roast in the freezer, so I'm kind of cheating here.  However, you can usually find chuck for about $3.99 per pound.  Since you are only using 3/4 lb in the recipe, you can just freeze the rest for another day and stick to the $2.41 per person price.  An easy dish to make and simple ingredients.  

Beef-Barley Soup (recipe from Cooking Light)

  • Cooking spray
  • 3/4 pound boneless chuck roast, trimmed and cut into 1/2-inch pieces
  • 1 1/2 cups thinly sliced carrot
  • 1 1/2 cups thinly sliced celery
  • 2/3 cup chopped onion
  • 1 (8-ounce) package presliced mushrooms
  • 4 cups fat-free, less-sodium beef broth
  • 1 bay leaf
  • 2/3 cup uncooked pearl barley
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

  • 1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring frequently. Remove beef from pan. Add carrot, celery, onion, and mushrooms to pan; cook 6 minutes or until liquid almost evaporates. Add beef; fat-free, less-sodium beef broth; and bay leaf. Bring to a simmer over medium-high heat. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Stir in pearl barley; cover and simmer 30 minutes or until pearl barley is tender. Stir in salt and pepper. Discard bay leaf.


Click and Cook said...

This was very good. My barely took longer to cook than the recipe stated, but the flavors were wonderful for something so simple. I really like it and will make this again. I didn't change a thing.

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