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Grandma Shirley's Beef Barley Soup

Candy Spahr
The longer you cook it, the more the barley breaks down and the thicker the soup gets.
Print Recipe
Course Soup

Ingredients
  

  • 1 pound round steak
  • 1 large can beef broth (46 oz)
  • 2 to 3 carrots, sliced
  • 2 to 3 ribs of celery, sliced
  • 1 medium to large onion, diced
  • 3 beef bullion cubes
  • 1/2 box quick-cooking pearled barley (11 oz size box, about 1 cup of barley)
  • salt and pepper to taste

Instructions
 

  • Brown round steak in skillet and simmer in water on top of stove for 1 to 2 hours or until tender. Remove steak from skillet and cut into small cubes.
  • In a large pot, combine beef broth, diced carrots, celery and onion along with the 3 bouillon cubes and bring to a rapid boil.
  • Reduce heat and add round steak and arley. Add salt and pepper to taste. Simmer with lid on for about½ hour. Serve with fresh bread or crackers. Enjoy!