Beef Barley ‘Stoup’

I tried a beef barley soup at a nearby restaurant and it was just perfect for warming me up on a cold wintry night.  It was thick and hearty and more like a stew than a soup and every time I passed by the restaurant I would get a craving for this deliciously satisfying soup.   Unfortunately over the years the restaurant went out of business, then changed ownership and reopened but they never brought back the soup.  

I had to create my own version for my winter-blues chaser and here it is.  I like to pair it with some crusty bread and call it a meal.  I also double the recipe and put it in the freezer for those days I don’t want to trudge out in the snow for the ingredients.  

For the ‘stoup’ 

1 tsp olive oil

1 lg onion, chopped

1 clove garlic, minced

1 lg carrot, small dice

1 lg Yukon Gold potato, peeled and diced

1 stalk celery, small dice

corn kernels from 1 ear of corn or 1/3 cup frozen corn kernels

4 cups beef broth (1 carton)

4 cups chicken broth (1 carton)

1 1/2 cups water

1 cup barley

2 tsp Worcestershire sauce

1 tsp salt

2 cups raw stewing beef, cubed

1-1oz package Au Jus mix (found with packed graves and sauces)

Heat oil in large pot.  Sauté beef and cook until browned.  Remove beef to a bowl and set aside.  Sauté onions until translucent then add garlic and cook until it becomes fragrant.  Add all veggies except corn and cook about 5 minutes.  Add broth, water and barley.

Cover the pot and bring to a boil.

Once boiled, return beef to pot, add Worcestershire, salt and Au Jus powder mix and mix well.  Lower heat and simmer 30-45 minutes or until veggies and barley are tender.

Add corn and cook 10 minutes more.  

Serve with crusty bread for dipping.