Amish Beef Barley Soup Recipe

Serves 8  

2 tablespoons vegetable oil

1 pound beef stew meat, cut into 1/2-inch chunks

1 onion, chopped

8 ounces sliced fresh mushrooms

3 carrots, coarsely diced

1 (14.5-ounce) can diced tomatoes, not drained

8 cups beef broth

1/2 teaspoon salt

1/2 teaspoon black pepper

3/4 cup quick-cooking pearl barley  

In a soup pot over high heat, heat oil. Add beef, onion, mushrooms, and carrots and sauté 6 to 8 minutes, or until they begin to brown.

Add diced tomatoes including the liquid, beef broth, salt, and pepper; bring to a boil.

Reduce heat and simmer on low 30 minutes, or until beef is tender, stirring occasionally.  

Add barley and simmer an additional 15 to 20 minutes, or until barley is tender.

Serve immediately.