We used inside round steak cut into cubes together with home made beef stock to make this delicious, hearty soup. Enjoy the photos!









Hearty Beef, Barley, and Tomato Soup


2 inside rounds steaks, cubed

1 can whole tomatoes (680mL)

1 cup small white beans, washed

1 cup pot barley

3/4 cup beef drippings, butter, or oil

3/4 cup flour

3 carrots, sliced lengthwise and chopped

3 celery stalks, chopped

3 potatoes, cubed

3 quarts beef stock

1/4 cup Worcestershire sauce

1 bay leaf

1 tsp black pepper

1 tsp salt (to taste)


Add a small amount of oil to the bottom of an eight quart or larger saucepan on high heat. Add the onions and sweat for a few minutes. Add carrots and Beef and stir well. Add Beef stock, bay leaf, thyme, tomatoes, Worcestershire sauce and small white beans. Bring to a boil and reduce to simmer for about three hours, skimming off scum as it collects on the surface. Add potatoes and pot barley. In a small saucepan melt beef drippings on medium-high heat before adding flour to make a roux. Cook for a few minutes before adding the roux to the contents of the soup pot while stirring. Simmer for an hour or so until potatoes are cooked through.