Beef and Barley Soup
Beef and Barley Soup

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, beef and barley soup. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Beef and Barley Soup is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Beef and Barley Soup is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook 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:
  1. Get 2 lb cubed stew beef diced into bite sized pieces
  2. Take 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. Get 2 large celery stalks diced, leafy ends included
  6. Make ready 2 cups carrots diced
  7. Make ready 2 T minced garlic
  8. Get 8 cups beef stock
  9. Prepare 2 Bay leaves
  10. Prepare 1 tsp thyme
  11. Get large pinch smoked paprika
  12. Prepare 1 cup dry red wine
  13. Take 1 T (roughly) worcesterchire sauce
  14. Prepare 1 cup dry barley
  15. Get 2 T tomato paste
  16. Take 1 T butter
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.

So that is going to wrap this up with this exceptional food beef and barley soup recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!