Beef and Barley Soup

turnip_for_what
turnip_for_what @cook_4433237
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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.

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Ingredients

8 servings
  1. 2 lbcubed stew beef diced into bite sized pieces
  2. 1/2 cupflour, generously seasoned with salt and pepper and optional cayenne powder
  3. 2 cupsdiced mushrooms (your favorite)
  4. 1red onion diced
  5. 2large celery stalks diced, leafy ends included
  6. 2 cupscarrots diced
  7. 2 Tminced garlic
  8. 8 cupsbeef stock
  9. 2Bay leaves
  10. 1 tspthyme
  11. large pinch smoked paprika
  12. 1 cupdry red wine
  13. 1 T (roughly)worcesterchire sauce
  14. 1 cupdry barley
  15. 2 Ttomato paste
  16. 1 Tbutter

Cooking Instructions

  1. 1

    In a large bowl coat the diced beef in the flour until well covered

  2. 2

    Add all of the diced veggies to a bowl and give a quick mix

  3. 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. 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. 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. 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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