Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special 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 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 well liked of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Beef and Barley Soup is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few components. 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:
- 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)
- Take 1 red onion diced
- Get 2 large celery stalks diced, leafy ends included
- Make ready 2 cups carrots diced
- Make ready 2 T minced garlic
- Take 8 cups beef stock
- Prepare 2 Bay leaves
- Get 1 tsp thyme
- Make ready large pinch smoked paprika
- Take 1 cup dry red wine
- Make ready 1 T (roughly) worcesterchire sauce
- Get 1 cup dry barley
- Make ready 2 T tomato paste
- Get 1 T butter
Beef Barley Soup is comfort food in a bowl. Healthy, filling and affordable, this nutritious dish is made in one pot and reheats amazingly. Beef and Barley are two of my husband Tim's favorite things. This soup has been a staple in our home for years and I'm so excited to share it with you!
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.
A simple beef barley soup made in the instant pot (pressure cooker). 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! This beef barley soup is a hearty combination of beef, vegetables, barley and mushrooms, all simmered together until tender and flavorful. A hearty dinner option that's easy to make and freezer friendly. My family could eat soup every night.
So that’s going to wrap it up for this special food beef and barley soup recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
