Beef and Barley Soup
Beef and Barley Soup

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, beef and barley soup. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Beef and Barley Soup is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Beef and Barley Soup is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. 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. Take 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. Prepare 2 cups diced mushrooms (your favorite)
  4. Take 1 red onion diced
  5. Prepare 2 large celery stalks diced, leafy ends included
  6. Take 2 cups carrots diced
  7. Take 2 T minced garlic
  8. Make ready 8 cups beef stock
  9. Make ready 2 Bay leaves
  10. Make ready 1 tsp thyme
  11. Take large pinch smoked paprika
  12. Prepare 1 cup dry red wine
  13. Get 1 T (roughly) worcesterchire sauce
  14. Get 1 cup dry barley
  15. Make ready 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.

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