Trim and prep 2 pounds of stew meat. Cut your own or just buy it. Heat a large pot over medium-high heat with a teaspoon of oil. Add the beef and cook until well browned, about 10 minutes.
Add 32 oz of beef broth. Add spices:1 bay leaf, 5 peppercorns, 1 teaspoon salt, 1/4 teaspoon thyme and 1/4 teaspoon marjoram.
Cover and simmer until the beef is “fork tender”. 2-3 hours depending on your beef.
Prep your veggies. 1 medium onion chopped. 1 large carrot peeled and cut into 1/4 inch slices. 1/2 lb green beans cut into 3/4 inch pieces (substitute frozen if you want). 1 stick of celery cut into 1/2 inch pieces.
Add to beef along with one 15 oz can of diced tomatoes including the liquid. Simmer covered until carrots are tender. About 60-90 minutes.
You can use pre-cut "stew meat" or just trim up a beef roast into 1-inch cubes. Chuck roast trimmed, or something like a sirloin tip roast would be good.
To make it Barley Beef Soup toss in about 1/3 - 1/2 cup of uncooked barley at the beginning of the recipe. The barley will be tender. If you like your barley a little firmer, put with the veggies.
Marjoram is a cousin of oregano but not as strong. Recommended substitutes include half the volume of oregano, sage or thyme. Skip if you want.
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