Beef and Barley Soup
Beef and Barley Soup

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, beef and barley soup. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

In a Dutch oven, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Beef Barley Soup This Beef Barley Soup is really one of the best, heartiest meals for fall, winter or just a chilly summer day.

Beef and Barley Soup is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Beef and Barley Soup is something that I have loved my whole life.

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

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

Place beef bones in a large size slow cooker. Add salt, celery stalks, onion, bouquets garnis, pepper, carrots, parsley and garlic. Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender.

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.

Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. 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, and adding more complex layers of flavor. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker.

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