Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a special dish, beef and barley soup. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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. I added a bit more barley, and cubed some potatoes, and added basil and worchester sauce.
Beef and Barley Soup is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Beef and Barley Soup is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. You can have 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:
- Prepare 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
- Take 2 cups diced mushrooms (your favorite)
- Make ready 1 red onion diced
- Make ready 2 large celery stalks diced, leafy ends included
- Make ready 2 cups carrots diced
- Get 2 T minced garlic
- Get 8 cups beef stock
- Take 2 Bay leaves
- Prepare 1 tsp thyme
- Prepare large pinch smoked paprika
- Take 1 cup dry red wine
- Make ready 1 T (roughly) worcesterchire sauce
- Take 1 cup dry barley
- Prepare 2 T tomato paste
- Get 1 T butter
My family could eat soup every night. This hearty barley soup is a favorite menu item in our house throughout the year. Everyone savors the flavor. —Elizabeth Kendall, Carolina Beach, North The only changes I made was I added more pearl Barley and I used unsalted beef stock, I'm on a low sodium diet so I try to keep it as low as I can on. A simple beef barley soup made in the instant pot (pressure cooker).
Steps 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.
PS - Up until recently, I've always used diced potatoes in my beef barley soup but the shredded potatoes is a little trick I picked up from The Food Charlatan and it's seriously the best thing in this soup! Beef Barley Soup - rich, satisfying, comfort in a bowl. A hearty and delicious soup, loaded with beef and veggies and full of fiber. I have to tell you, there is nothing like a good hearty soup. A soup that warms all your insides, and makes you feel good all over.
So that’s going to wrap this up for this exceptional food beef and barley soup recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
