Beef and Barley Soup. 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. Rich and hearty homestyle Beef Barley Soup!

Ingredients of Beef and Barley Soup

1. Es ist 2 lb of cubed stew beef diced into bite sized pieces.
2. Bereiten 1/2 cup of flour, generously seasoned with salt and pepper and optional cayenne powder.
3. Bereiten 2 cups of diced mushrooms (your favorite).
4. Es ist 1 of red onion diced.
5. Bereiten 2 of large celery stalks diced, leafy ends included.
6. Bereiten 2 cups of carrots diced.
7. Es ist 2 T of minced garlic.
8. Bereiten 8 cups of beef stock.
9. Bereiten 2 of Bay leaves.
10. Bereiten 1 tsp of thyme.
11. Du brauchst of large pinch smoked paprika.
12. Du brauchst 1 cup of dry red wine.
13. Bereiten 1 T (roughly) of worcesterchire sauce.
14. Bereiten 1 cup of dry barley.
15. Es ist 2 T of tomato paste.
16. Du brauchst 1 T of butter.

Tender beef and stewed vegetables can simmer all afternoon and will warm any dreary day. 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.

Beef and Barley Soup Anleitung

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..

Beef Barley Soup – A comforting hearty bowl of soup made with carrots, celery, onions, lean beef and pearl barley. This soup is perfect for the cooler evenings as we head into Fall. It's a one pot meal that's really simple to make, but it takes a little over an hour for the meat to get tender, so keep that in. 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! A simple beef barley soup made in the instant pot (pressure cooker).