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Granny's Beef Barley Soup
This slow-cooked soup combines beef, gravy, broth, vegetables, and barley. A good way to use beef and gravy leftovers.
Ingredients
- 1 pound package beef stew meat (or left-over roast beef)
- 1 1/2 cups left-over gravy or 1 12-ounce jar beef gravy
- 2 cans beef broth
- 6-8 cups water
- 1 cup chopped celery
- 1 small onion, chopped
- 1 cup diced, peeled turnip
- 1 cup diced carrots
- 3 medium potatoes, diced
- 3/4 cup regular barley
- 2 bay leafs
- salt and pepper to taste
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Method
If using beef stew, meat put 1 tablespoon oil in frying pan and cook, stewing beef on medium heat until beef is browned, approx. 10 min. If using leftover roast beef, cut roast beef into cubes. In a saucepan, warm leftover gravy; add roast beef. In slow cooker or soup pot add roast beef and gravy with all ingredients and let simmer in pot approx. 3 hrs or in slow cooker all day.
Notes: Stir periodically; if becomes too thick, add more broth.
Number of Servings: 8-10
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