When the air starts to cool or you just want something comforting, there’s nothing quite like a bowl of hearty Beef an ...

3. Stir in broth, water, salt, pepper, browned beef and any accumulated juices, scraping up any browned bits. Bring to a simmer and cook for 15 minutes. Stir in barley and simmer until barley and ...

3️⃣ Simmer the Soup – Return beef to the pot. Stir in beef broth, diced tomatoes, barley, Worcestershire sauce, thyme, oregano, salt, pepper, and bay leaf. Bring to a boil.

1 small onion, finely chopped 1 tablespoon tomato paste 2 garlic cloves, minced 1 teaspoon minced fresh thyme leaves or 1/4 teaspoon dried thyme 2 cups beef broth or chicken broth 1 cup water 1/8 ...

Caption: Beef and Barley Soup - Part 2. INGREDIENTS1 1/2 pounds chucks roast cut into 1/2 inch cubes8-10 cups beef stock1 bay leaf1 small onion, chopped3 celery stocks, chopped1 can diced tomatoes ...

Even though this is a beef-based soup, my recipe calls for two quarts of chicken stock and just one quart of beef stock. Chicken stock (last week's featured recipe), especially homemade, has ...

In a large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes. Using a slotted spoon, transfer beef mixture to a 5-qt. slow cooker.

Add all fresh vegetables except mushrooms, stir, and return to boil. Cook for t10 minutes. Add the corn, stir and return to boil. Add the olive oil and stir until blended in.