Beef and Barley Soup

None of the seasoning is precise, add a little more or a little less of whatever depending on what you like. It s just soup, don t worry about it, it ll be great.

  1. 2 lb cubed stew beef diced into bite sized pieces
  2. 1/2 cup flour generously seasoned with salt and pepper and optional cayenne powder
  3. 2 cups diced mushrooms (your favorite)
  4. 1 red onion diced
  5. 2 large celery stalks diced leafy ends included
  6. 2 cups carrots diced
  7. 2 T minced garlic
  8. 8 cups beef stock
  9. 2 Bay leaves
  10. 1 tsp thyme
  11. large pinch smoked paprika
  12. 1 cup dry red wine
  13. 1 T (roughly) worcesterchire sauce
  14. 1 cup dry barley
  15. 2 T tomato paste
  16. 1 T butter
  1. Change In a large bowl coat the diced beef in the flour until well covered
  2. Change Add all of the diced veggies to a bowl and give a quick mix
  3. Change 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 its all up and whisked into the stock
  5. Change 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. Change 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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