Courtesy of our local grocery store, this recipe was featured in their magazine as a “seasonal” recipe. What sets it apart from other beef and barley soup recipes is the use of Irish beer. Well…I don’t have any Irish beer in my refrigerator but I do have Sierra Nevada Pale Ale which is what I used as a substitute. I also added spicy sausage (which made my husband very happy) and few kernels of sweet peas.
- 1/2 lb beef sirloin or round steak, cut into bite size pieces
- 1 tbs butter
- 4 cups beef broth (or water)
- 1 cup Irish beer (or any beer)
- 2 pieces hot links sausages cut into bite size pieces
- 1/4 cup barley, washed and drained
- 1 medium onion, diced
- 1 medium carrots, cut into 1 inch pieces
- 1 stalk celery, diced
- 1/4 cup sweet peas
- Melt butter in saucepan. Add beef and cook over medium heat until brown on all sides.
- Add the rest of the ingredients and bring to a boil.
- Reduce heat and simmer, covered for 1 1/2 hours.
- Serve with warm bread.