Beef and Barley Soup
Beef and Barley Soup

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, beef and barley soup. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Beef and Barley Soup is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Beef and Barley Soup is something which I’ve loved my whole life.

Check Out Great Products On eBay. Free UK Delivery on Eligible Orders In a large stockpot, bring beef stock to a gentle boil. Check the tenderness of the barley. You might need to add more hot beef stock or water if too much evapourates.

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

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

Stir in broth, water, barley, salt and pepper. 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!

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.

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! Beef Chuck Roast is slow-cooked with barley and vegetables for a delicious soup that will feed a crowd. Your beef barley soup will simmer long enough to cook the barley. There is no need for the additional step of cooking the barley first.

So that’s going to wrap this up with this exceptional food beef and barley soup recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!