Easy to make, you can serve a large group with this recipe.
Add a green salad and some toasted bread on the side and you’ve got a great meal.
Beef Barley Soup
2 pounds of stew meat, cut into bite-sized chunks
1 cup celery, cut into small pieces
1 cup frozen corn
1 cup frozen peas and carrots
4 cups chicken broth
8 cups water
1 cup Quick Barley
1 tbsp. parsley flakes
1 tbsp. all-seasoning
2 tsp. salt
1 tsp. onion flakes (or add real onion pieces if you like)
Preheat oven to 350 degrees.
Using a nine-inch cast iron skillet, give it a light coat of non-stick cooking spray. Place stew meat in the pan, add 2 tsp. all-seasoning and 1 tsp. salt. Cover with foil and bake 2 1/2 hours.
Just before the meat is done, put eight cups of water on to boil in a large heavy-bottomed saucepan or stock pot. (I used an 8-quart pot).
Add the chicken broth, salt, vegetables, barley, remaining seasoning, and parsley flakes (I happened to find some left-over potatoes in the fridge and tossed them in, too!) Cover and bring this to a boil.
Once it gets rolling, add the meat. Make sure you scrape all the delicious beefy goodness from the bottom of the pan into the soup. Cover and turn heat down to medium, letting this simmer for about 15 minutes, until veggies are cooked through.