Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, beef and barley soup. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Beef and Barley Soup is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They are nice and they look wonderful. Beef and Barley Soup is something that I have loved my entire life.
Beef barley soup should taste deeply beefy, and should be loaded with chunks of tender, flavorful meat, plump grains of barley, and aromatic vegetables. This ultra comforting beef barley soup recipe is made so easily in the slow cooker, which also makes for incredibly tender beef and vegetables, with perfectly textured barley! This beef barley soup is a hearty combination of beef, vegetables, barley and mushrooms, all simmered together until tender and flavorful.
To get started with this particular 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 can achieve it.
The ingredients needed to make Beef and Barley Soup:
- Make ready 2 lb cubed stew beef diced into bite sized pieces
- Take 1/2 cup flour, generously seasoned with salt and pepper and optional cayenne powder
- Take 2 cups diced mushrooms (your favorite)
- Make ready 1 red onion diced
- Prepare 2 large celery stalks diced, leafy ends included
- Prepare 2 cups carrots diced
- Get 2 T minced garlic
- Prepare 8 cups beef stock
- Get 2 Bay leaves
- Prepare 1 tsp thyme
- Make ready large pinch smoked paprika
- Take 1 cup dry red wine
- Get 1 T (roughly) worcesterchire sauce
- Make ready 1 cup dry barley
- Take 2 T tomato paste
- Make ready 1 T butter
A soup that warms all your insides, and makes you feel good all over. And this isn't just any soup. This Beef Barley Soup is flavorful, incredibly easy and satisfying on a cold day. Healthy one pot meal ready in an hour with ground beef, hulled Unlike my grandma and other classic beef and barley soup recipes out there, I like to use ground beef for this soup.
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 Beef Barley Soup is really one of the best, heartiest meals for fall, winter or just a chilly summer day. It's thick and rich and loaded with flavor, thanks to those browned chunks of beef and tender vegetables. It's also an easy recipe to customize, and swap out my vegetables for your favorites or. 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!
So that is going to wrap it up for this special food beef and barley soup recipe. Thank you very much for reading. I’m sure that you will 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 family, friends and colleague. Thank you for reading. Go on get cooking!
