Beef Barley Soup

Beef Barley soup used to be my favorite Campbell's soup back in the day.  I decided to try and make it.

It was easier to make than I expected and it came out super ono!  I wanted a soupier broth than the stew in the Food Wishes video that I followed so I added an extra cup of chicken broth (5 cups instead of 4).  Also, I didn't have dried rosemary and I didn't need to add more "salt to taste".  

I bought the beef shank and barley from Whole Foods. 

Ingredients for four servings:

1 tablespoon vegetable oil

2 pounds beef shank (2 thick slices), seasoned generously with salt and freshly ground black pepper

1 large onion, diced

4 cloves garlic, chopped fine

2 tablespoons tomato paste

4 cups chicken broth, plus more if needed
2/3 cup diced celery
2/3 cup diced carrots 

1 bay leaf

1/4 teaspoon dried rosemary

1/2 cup pearl or naked barley

salt to taste

- Cook beef shank until tender, then remove, and cook the barley in the stewing liquid until tender. Heat beef in cooked barley.

Here is the video: 

And here's my handwritten recipe.  I'll be making it again soon.  It was a really big hit and got demolished in no time.  You should try.