Beef and Barley Soup
Beef and Barley Soup

Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, beef and barley soup. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Beef and Barley Soup is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. Beef and Barley Soup is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook 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:
  1. Get 2 lb cubed stew beef diced into bite sized pieces
  2. Get 1/2 cup flour, generously seasoned with salt and pepper and optional cayenne powder
  3. Take 2 cups diced mushrooms (your favorite)
  4. Make ready 1 red onion diced
  5. Make ready 2 large celery stalks diced, leafy ends included
  6. Take 2 cups carrots diced
  7. Get 2 T minced garlic
  8. Take 8 cups beef stock
  9. Get 2 Bay leaves
  10. Get 1 tsp thyme
  11. Prepare large pinch smoked paprika
  12. Take 1 cup dry red wine
  13. Get 1 T (roughly) worcesterchire sauce
  14. Make ready 1 cup dry barley
  15. Take 2 T tomato paste
  16. 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:
  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.

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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