Mo’ Soup For You: Nichole’s Mom’s Beef Stew
Recipe by Nichole Kribs’ Mom, Mary!

I have always loved having my mom’s homemade soup and, thankfully, she was kind enough to share her yummy beef soup recipe. Enjoy this easy to make soup recipe!

Olive Oil for browning
1.5 lbs stew meat (preferably from Costco as they have higher quality selections)
1 yellow onion, diced
4 carrots sliced
1 cup crimini mushrooms
4 stalks celery sliced
1 clove garlic minced
2-32 oz containers of low sodium chicken broth/stock (yes chicken broth!)
1 small can tomato paste
2/3 cup pearl barley
1 bay leaf
1 sprig of fresh thyme
Salt and fresh ground pepper to taste

In a Dutch oven heat olive oil and brown the beef. Make sure you don’t crowd the meat.
Once browned, remove and set aside. This is an important step as you are building flavor for the soup.

Throw in the vegetables and lightly brown them.

Once lightly browned, stir in the tomato paste and cook for a minute or so. Toss in the garlic as well.

Place the beef cubes back into the Dutch oven. Then add the broth and barley. Stir to incorporate everything. Add bay leaf and thyme sprig.

Put in the oven at 300 degrees for 4-5 hours until the beef is tender. Once finished, remove bay leaf and thyme. Add salt and pepper to taste. The oven does a great job as it is cooked in surrounding heat and not just the bottom. You can also adapt this to a slow cooker.

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