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Homemade Vegetable Beef  Barley Soup

The Homesteading Hippy
Rich with grass fed beef, garden fresh carrots and potatoes, and barley, this soup is a fantastic way to warm your heart and soul on a cold winter night.
Print Recipe
Course Soups and Stews
Cuisine American
Servings 6

Ingredients
  

  • 2 lbs. beef stew meat
  • 1 lb. carrots
  • 10 red skin potatoes
  • 3 stalks celery
  • 1 large onion
  • 3 cloves garlic
  • 1 quart canned whole tomatoes drained
  • 1 bunch fresh thyme
  • 1 bunch fresh rosemary
  • 2 bay leaves
  • 1 cup red wine optional
  • 4 cups beef broth
  • salt and pepper

Instructions
 

  • Begin by setting out the stew meat at room temp for 20 minutes.
  • Chop the onions, garlic, celery and set aside.
  • Peel and "coin" the carrots and set aside.
  • Quarter the potatoes, and set aside.
  • Salt and pepper meat generously, and sear on each side in a hot pan.
  • Remove meat from pan, and add to crockpot.
  • In the same pan, add tallow and melt down.
  • Sautee the onions, garlic, carrots and celery for 3 minutes in pan. Add the wine and tomatoes and deglaze the pan.
  • Bring mixture to a slow simmer and remove from heat. Add to the beef in the crock pot.
  • Add potatoes to the crockpot and cover with the broth.
  • Bundle the fresh herbs and add in with the bay leaves.
  • Cover and cook on high for 3-4 hours or low for 6-8 hours.
  • During the last 1/2 hour of cooking, add in 1 cup of barley and continue to cook until barley is cooked through and on the soft, chewy side.
  • Remove the bay leaves, and herb bundles and serve.