Beef Vegetable Soup

This recipe can be made with either barley or noodles, as your heart desires.  I grew up on the barley version, so I tend to prefer it.


Beef Vegetable Soup

Buy a 2 to 3 lb. chuck roast or sirloin tip.  If you can find pre-cut stew beef, you can buy 1 to 1.5 lb. (no waste).

Toss in plastic bag:
1.5 pounds beef in 1” cubes
1/2 cups flour
1/2 tsp. salt
1/2 tsp. pepper

In large pot, preheat about 1/8 c. oil over medium to medium high heat until it shimmers.  Brown meat in batches to avoid crowding the pan. Let the meat cubes brown for at least a couple of minutes before turning them.  When they are ready to turn, they should release cleanly from the pan.  Adjust heat as needed.  You want to get a good browned color but not burn the drippings. Add more oil if needed for the second batch. 

Return all beef to the pot.  Add and simmer on medium low, covered, for 1 hour:
3.5 cups Swanson beef broth
3.5 cups Swanson low sodium chicken broth
1 cup red wine

Add:
1 medium white or yellow onion, chopped
2 pound bag of frozen mixed vegetables
28 oz. canned diced tomatoes, undrained
1 tbsp. Worcestershire sauce
1 tbsp. dried parsley
1/2 tsp. marjoram
1/2 tsp. thyme
1/2 tsp. pepper
1 bay leaf

If desired, also add:
2/3 cup raw pearl barley (do not use “quick cooking” barley)
1 cup water

Simmer covered about another hour until barley is done.  Adjust salt to taste.

To use noodles instead of barley:
Omit the barley and extra water.  After the soup has cooked about 1.5 hours, boil about 1/2 cup raw small pasta separately, drain, and add it to the finished soup. (Do not succumb to temptation and boil the pasta in the soup; it will just absorb all the broth.)