6 Servings 160 min Cook
2 Ear medium (6-3/4" to 7-1/2" long) Corn
2 Tbsp Olive Oil
5 Grams Beef Chuck
1 Large Onions
10 Cup Water
1 Tbsp, crumbled Bay Leaf
1 Tsp Pepper
1/2 Cup Barley
2 Large (7-1/4" to 8-/1/2" long) Carrots
1 Stalks, large (11 inches long) Celery
3 1/2 Potato medium (2-1/4" to 3-1/4" dia) Potato
3 Large whole (3" dia) Tomatoes
1 Cup Peas
2 Tbsp Parsley
Remove the corn kernels from the ears of corn.
Set aside.
Peel and chop the onions, potatoes, and carrots.
Chop the celery and tomatoes, and cut the steak into small cubes.
In a large saucepan over medium heat, heat oil.
Add the beef and cook, stirring until brown for about 8 minutes.
Add onion, water, bay leaves, pepper, and stir.
Bring to boil, reduce heat to low, and cover/simmer for 2 hours.
Skim any fat or junk from the surface of the soup.
Add barley and stir, then cover and simmer for 40 minutes.
Add carrots, celery, potatoes, and tomatoes.
Stir and simmer until vegetables are tender (about 20 minutes).
Add peas and corn and stir.
Then cover and cook for about 10 minutes.
Ladle into serving bowls, sprinkle with parsley.
