Beef and Barley Soup
Beef and Barley Soup

Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, beef and barley soup. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Beef and Barley Soup is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Beef and Barley Soup is something which I have loved my whole life. They’re fine and they look wonderful.

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

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

This Beef Barley Soup is an easy, hearty dinner idea that is loaded with tender chunks of beef, barley and vegetables. It's a healthy meal that is perfect for making ahead for a busy week! With fall coming and school back in session (or getting close!), we're loving all the cozy, healthy soups! In a Dutch oven, heat oil over medium heat.

Steps 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.

Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Beef Chuck Roast is slow-cooked with barley and vegetables for a delicious soup that will feed a crowd. In a large pot over medium heat, combine the oil, onions, celery, carrots and garlic. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy.

So that is going to wrap this up for this exceptional food beef and barley soup recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!