Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, beef and barley soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Beef and Barley Soup is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Beef and Barley Soup is something that I’ve loved my whole life. They are nice and they look wonderful.
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To get started with this recipe, we have to 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:
- Get 2 lb cubed stew beef diced into bite sized pieces
- Prepare 1/2 cup flour, generously seasoned with salt and pepper and optional cayenne powder
- Prepare 2 cups diced mushrooms (your favorite)
- Prepare 1 red onion diced
- Take 2 large celery stalks diced, leafy ends included
- Get 2 cups carrots diced
- Prepare 2 T minced garlic
- Get 8 cups beef stock
- Get 2 Bay leaves
- Make ready 1 tsp thyme
- Get large pinch smoked paprika
- Take 1 cup dry red wine
- Make ready 1 T (roughly) worcesterchire sauce
- Make ready 1 cup dry barley
- Make ready 2 T tomato paste
- Take 1 T butter
Serve with a sprinkle of chives. In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper.
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.
Brown beef on all sides; drain. 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!
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