Beef and Barley Soup I

Ingredients and Weight:

• Beef chuck roast (2 pounds)
• Beef broth (8 cups)
• Barley (1 cup)
• Carrots (2 cups, chopped)
• Celery (2 cups, chopped)
• Onion (1 cup, chopped)
• Garlic (3 cloves, minced)
• Worcestershire sauce (2 tablespoons)
• Bay leaves (2)
• Salt and black pepper (to taste)

Preparation Time:

30 minutes

Cooking Time:

2 hours

Difficulty Level:

2 out of 5 (easy-medium)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Season beef roast with salt and black pepper.
3. Place beef roast in a roasting pan and cook for 30 minutes.
4. Remove roast from oven and set aside.
5. In a large pot or Dutch oven over medium heat, brown chopped carrots, celery, and onion until softened.
6. Add garlic and sauté for 1 minute.
7. Stir in beef broth, Worcestershire sauce, bay leaves, and barley.
8. Bring to a boil, then reduce heat and simmer for 1 hour, or until barley is cooked through.
9. Shred beef roast and add to the soup.
10. Simmer for an additional 30 minutes, or until soup is thickened.
11. Season to taste with additional salt and black pepper.

Nutritional Information:

• Calories: 240 per serving
• Fat: 8g
• Carbohydrates: 33g
• Protein: 20g

Dish Characteristics:

• Comforting and hearty
• Rich in flavor
• Packed with vegetables and protein
• Suitable for all American palates

User Comments:

• "This soup is absolutely delicious! It's perfect for a cold winter day."
• "I love the balance of flavors in this soup. It's not too heavy or too bland."
• "The barley adds a nice chewy texture to the soup."
• "I've made this soup several times and it's always a hit with my family and friends."
• "I added some additional vegetables, such as peas and potatoes, to make the soup even more hearty."

Special Precautions and Tips:

• If you don't have a roasting pan, you can brown the beef roast in a large skillet on the stovetop.
• You can also use ground beef or stew meat instead of a beef chuck roast.
• To make the soup ahead of time, simply cook it as directed and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the soup over medium heat until warmed through.