| PHIL’S BARLEY SOUP 2 pounds beef stew meat cut into ½ inch cubes. 1 tablespoon olive or vegetable oil 8 cups water 1 large onion diced fine 2 carrots diced fine 2/3 cup barley 1 tablespoon salt Add black pepper if desired. 1 cup potatoes, peeled and cut into ½ inch cubes (approximately 2 small, or one medium) Place oil in the bottom of a four quart sauce pan on medium high. Heat until hot but not smoking. Add stew meat. When meat has browned on all sides add water, salt, onions, carrots and barley. Cook over low heat about 30 minutes or until barley is swelled and almost tender. Instant barley takes less time but it is more expensive. Add potatoes and cook another 10 - 15 minutes or until potatoes are tender but not mushy. Add salt and pepper to taste. Soup usually takes about one hour to make. Note: Stir frequently - you may need to add more water as the barley swells. |