Beef Barley Soup | Recipe Cart | Recipe Cart

Ingredients

• 1 cup barley, cooked according to package instructions
• 2 rib eye steaks (about 1 pound each), trimmed of excess fat and cubed into bite-size pieces
• Salt
• Black pepper
• 4 tablespoons flour, divided use
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 large onion, finely diced
• 3 medium carrots, peeled and diced
• 3 ribs celery, diced
• 1 teaspoon Italian seasoning/dried herbs
• 4 cloves garlic, pressed through garlic press
• 1 tablespoon tomato paste
• 6 cups beef broth
• 1 (14.5 ounce / 411 gram) can diced tomatoes, drained of juices
• 1/2 cup frozen peas
• 1 tablespoons chopped parsley