Grass-Fed Beef and Barley Soup

Grass-Fed Beef and Barley Soup from C&R Ranch

Ingredients

1 pound of grass-fed beef (round or chuck steak) cut into bite sized pieces. 

1 tbsp. Olive oil or other cooking oil.

3 cans beef broth (14 1/2 oz each) or 3 pints of homemade beef broth.

2 cups water

1/3 cup pearl barley

1 tsp. salt

1/8 tsp. pepper

1 cup coarsely chopped carrots

1/2 cup coarsely chopped potatoes

1/2 cup coarsely chopped celery

3 tbsp. minced fresh parsley

1 cup frozen peas

1/4 cup chopped onion

1 tsp. thyme

Method

In a Dutch oven, brown beef in oil.

Stir in the broth, water, barley, salt & pepper.

Bring to a boil.

Reduce heat; cover and simmer for 1 hour.

Add the carrots, potatoes, onion and parsley (reserve some fresh parsley for a garnish); cover and simmer for 45 minutes, or until meat and vegetables are tender.

Stir in peas; heat through.