Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, beef and barley soup. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Beef and Barley Soup is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Beef and Barley Soup is something which I have loved my entire life.
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To get started with this recipe, we have to prepare a few ingredients. 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:
- 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
- Get 2 cups diced mushrooms (your favorite)
- Make ready 1 red onion diced
- Get 2 large celery stalks diced, leafy ends included
- Take 2 cups carrots diced
- Make ready 2 T minced garlic
- Take 8 cups beef stock
- Prepare 2 Bay leaves
- Prepare 1 tsp thyme
- Prepare large pinch smoked paprika
- Get 1 cup dry red wine
- Prepare 1 T (roughly) worcesterchire sauce
- Take 1 cup dry barley
- Get 2 T tomato paste
- Take 1 T butter
If leftovers get too thick in the fridge, add a little broth when you reheat it. Serve with crusty bread and a glass of malbec. Beef Barley Soup is incredibly easy and so delicious!. Loaded with nutritious veggies, tender beef and plump barley, it's a complete meal in a bowl!
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.
This homemade beef barley soup can be made ahead of time and freezes well making it the perfect family dinner! Place carrot, celery, green pepper, onion, corn and green beans in crock pot. Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Using a slotted spoon, transfer the meat to a paper towel-lined plate. How to Make Beef Barley Soup in the Slow Cooker.
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