Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to make a special dish, beef and barley soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Beef and Barley Soup is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Beef and Barley Soup is something that I have loved my whole life.
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. Rich and hearty homestyle Beef Barley Soup!
To get started with this particular recipe, we must first prepare a few ingredients. You can cook 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:
- Get 2 lb cubed stew beef diced into bite sized pieces
- Make ready 1/2 cup flour, generously seasoned with salt and pepper and optional cayenne powder
- Make ready 2 cups diced mushrooms (your favorite)
- Take 1 red onion diced
- Make ready 2 large celery stalks diced, leafy ends included
- Prepare 2 cups carrots diced
- Get 2 T minced garlic
- Take 8 cups beef stock
- Take 2 Bay leaves
- Take 1 tsp thyme
- Take large pinch smoked paprika
- Prepare 1 cup dry red wine
- Take 1 T (roughly) worcesterchire sauce
- Get 1 cup dry barley
- Make ready 2 T tomato paste
- Prepare 1 T butter
Tender beef and stewed vegetables can simmer all afternoon and will warm any dreary day. This beef barley soup is a hearty combination of beef, vegetables, barley and mushrooms, all simmered together until tender and flavorful. A hearty dinner option that's easy to make and freezer friendly. My family could eat soup every night.
Instructions to make Beef and Barley Soup:
- In a large bowl coat the diced beef in the flour until well covered
- Add all of the diced veggies to a bowl and give a quick mix
- 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.
- 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.
- Add all the veggies into the remaining stock and let sweat for 7-10 minutes, then add the remaining 6—7 cups of stock.
- 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.
Beef Barley Soup - A comforting hearty bowl of soup made with carrots, celery, onions, lean beef and pearl barley. This soup is perfect for the cooler evenings as we head into Fall. It's a one pot meal that's really simple to make, but it takes a little over an hour for the meat to get tender, so keep that in. This ultra comforting beef barley soup recipe is made so easily in the slow cooker, which also makes for incredibly tender beef and vegetables, with perfectly textured barley! A simple beef barley soup made in the instant pot (pressure cooker).
So that’s going to wrap this up with this special food beef and barley soup recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
