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.
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.
Cooking Instructions
- 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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