Combine All Ingredients and Simmer Overnight
At 10:29 in
Soup Season! How to make Delicious Smokey Beef Barley Vegetable Soup!
What happens here
Dice the onions and cut the bite-sized potatoes into halves or quarters. Transfer the beef stock into the large pot with the tomato juice. Add the green beans, lima beans, carrots, corn, peas, minced garlic, parsley, black pepper, and barley to the pot. Stir the ingredients well. If the volume of stew is too large for one pot, transfer a portion to a second stockpot to ensure even cooking. Add the diced onions and cut potatoes to the stew. Turn the stove heat to medium-high until the stew comes to a boil, then reduce to a low simmer. Simmer the stew for approximately 3-4 hours, stirring intermittently every 5 minutes. After this simmering period, turn off the heat and let the stew sit overnight. The next morning, restart the heat and bring the stew to a rolling boil before proceeding to canning.
Goal: Cook and infuse all stew ingredients over a prolonged period for deep flavor.
Tools and materials
- Large Pot — The primary cooking vessel for the stew
- Second Stockpot — Used to divide the large volume of stew for more efficient cooking
- Spatula — Transferring smoked beef to the stew pots
- Stove Frigidaire — Cooking and simmering the stew
- Wooden Spoon — Stirring the stew
- All Prepared Vegetables — Adding flavor, nutrition, and bulk to the stew
- Barley — Thickening the stew
- Black Pepper — Seasoning the stew
- Diced Onions — Adding flavor to the stew
- Minced Garlic — Seasoning the stew
- Parsley — Seasoning the stew
- Smoked Beef Chunks Stoney Ridge Farmer — Adding smoky flavor and protein to the stew