Beef and Barley Soup
Beef and Barley Soup

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, beef and barley soup. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Beef barley soup should taste deeply beefy, and should be loaded with chunks of tender, flavorful meat, plump grains of barley, and aromatic vegetables. The secret to those results is to make it much like a beef stew, choosing the right cut of beef, handling it the right way. Add barley and bay leaf during the last hour of cooking.

Beef and Barley Soup is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Beef and Barley Soup is something which I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can have beef and barley soup using 16 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Beef and Barley Soup:
  1. Take 2 lb cubed stew beef diced into bite sized pieces
  2. Get 1/2 cup flour, generously seasoned with salt and pepper and optional cayenne powder
  3. Get 2 cups diced mushrooms (your favorite)
  4. Take 1 red onion diced
  5. Take 2 large celery stalks diced, leafy ends included
  6. Get 2 cups carrots diced
  7. Take 2 T minced garlic
  8. Take 8 cups beef stock
  9. Make ready 2 Bay leaves
  10. Get 1 tsp thyme
  11. Take large pinch smoked paprika
  12. Prepare 1 cup dry red wine
  13. Take 1 T (roughly) worcesterchire sauce
  14. Take 1 cup dry barley
  15. Get 2 T tomato paste
  16. Make ready 1 T butter

My family could eat soup every night. Beef Barley Soup is comfort food in a bowl. Healthy, filling and affordable, this nutritious dish is made in one pot and reheats amazingly. Beef and Barley are two of my husband Tim's favorite things.

Instructions to make Beef and Barley Soup:
  1. In a large bowl coat the diced beef in the flour until well covered
  2. Add all of the diced veggies to a bowl and give a quick mix
  3. Heat the olive oil over medium high heat in a large Dutch oven and brown the meat. Stir regularly and once light color is achieved on all sides remove the meat from the pan and set aside.
  4. Use some of the beef stock to deglaze the bottom of the pot by pouring enough liquid until its about a half inch deep, and use a wooden spoon to scrape up all the brown bits on the bottom of the pot. Add more liquid as needed until it's all up and whisked into the stock.
  5. Add all the veggies into the remaining stock and let sweat for 7-10 minutes, then add the remaining 6—7 cups of stock.
  6. Add the meat and remaining ingredients except the butter and bring to a boil. Reduce to simmer and leave to cook for at least one hour, or until the carrots are tender. Turn off the heat, stir in the butter and serve.

This soup has been a staple in our home for years and I'm so excited to share it with you! Beef Chuck Roast is slow-cooked with barley and vegetables for a delicious soup that will feed a crowd. Cook's Tip: You may add additional vegetables for a heartier soup such as green beans, snap peas, broccoli and cauliflower. Add to stockpot with onions, celery and carrots. Beef Barley Soup - A comforting hearty bowl of soup made with carrots, celery, onions, lean beef and pearl barley.

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