Ingredients
Units
Scale
- 1 lb stewing meat
- 2 tbsp flour
- 2 tbsp olive oil ( more if needed)
- 1 medium onion, diced
- 2 celery stalks, diced
- 1 1/2 cups finely diced carrots
- 1 1/2 cups finely diced turnip
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp pepper
- 2 bay leaves
- 2 tbsp tomato paste
- 8 cups beef broth
- 1 1/2 cups finely diced potatoes
- 1 cup finely diced sweet potatoes
- 1 cup diced tomatoes
- 1/4 cup pot barley, rinsed
Instructions
- Flour the stewing beef.
- Heat the olive oil in a large soup pot, add the beef and cook until browned, remove from the pot and set aside.
- Add more olive oil to the pot if necessary.
- Add the onion, celery, carrots, turnip, dried basil, dried oregano, dried thyme, salt, pepper, and bay leaves, sauté until the vegetables begin to soften.
- Add the tomato paste, mix well, add the beef and beef broth, bring to a boil then reduce to a simmer.
- Add the potatoes, sweet potatoes, tomatoes, and barley, simmer for 30-40 minutes or until the vegetables are tender.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Beef, Soup, Entrees, recipes