Beef and Barley Soup

Name: Beef and Barley Soup
Yield: 8 servings
Cuisine: American
Ingredients: 2 lb cubed stew beef diced into bite sized pieces; 1/2 cup flour, generously seasoned with salt and pepper and optional cayenne powder; 2 cups diced mushrooms (your favorite); 1 red onion diced; 2 large celery stalks diced, leafy ends included; 2 cups carrots diced; 2 T minced garlic; 8 cups beef stock; 2 Bay leaves; 1 tsp thyme; large pinch smoked paprika; 1 cup dry red wine; 1 T (roughly) worcesterchire sauce; 1 cup dry barley; 2 T tomato paste; 1 T butter

turnip_for_what @cook_4433237

Earth

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.

turnip_for_what @cook_4433237

Earth

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.

Saved

Ingredients

8 servings

2 lbcubed stew beef diced into bite sized pieces
1/2 cupflour, generously seasoned with salt and pepper and optional cayenne powder
2 cupsdiced mushrooms (your favorite)
1red onion diced
2large celery stalks diced, leafy ends included
2 cupscarrots diced
2 Tminced garlic
8 cupsbeef stock
2Bay leaves
1 tspthyme
large pinch smoked paprika
1 cupdry red wine
1 T (roughly)worcesterchire sauce
1 cupdry barley
2 Ttomato paste
1 Tbutter

Saved

Steps

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.