Easy to prepare, this beef with barley soup is delicious on a cold night. It is savory but carrots add a bit of sweetness to the soup. The stew meat becomes fork havetender. This is filling, delicious, and super satisfying. This soup has become a family favorite during chilly days. Serve with crackers or a piece of French bread and you have filled your belly with a hearty goodness meal.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Beef Soups Yield: 6 Servings
Ingredients :
- 2 tablespoon(s) cooking oil
- 1 cup(s) all-purpose flour
- 1 tablespoon(s) paprika
- 1 teaspoon(s) salt and pepper
- 1 1/2 pound(s) beef stew meat, cut into 3/4\" - 1\" cubes
- 4 cup(s) beef broth
- 5 cup(s) water
- 2 tablespoon(s) beef base (or 2 cubes of beef bouillon)
- 2 tablespoon(s) Worcestershire sauce
- 2 tablespoon(s) tomato paste
- 2 clove(s) garlic, chopped finely
- 2 - bay leaves
- 1 teaspoon(s) onion powder
- 2 teaspoon(s) oregano, dried
- 1/8 teaspoon(s) nutmeg
- 1 medium onion, diced
- 3 - celery ribs, diced
- 1 cup(s) carrots, diced
- 1 1/2 cup(s) mushrooms, chopped
- 3/4 cup(s) pearl barley, uncooked
Intructions :
- Heat Dutch Oven over medium-high heat. Add oil to the pan. While the pan is heating up, in a shallow dish combine flour, paprika, salt, and pepper. Stir to mix together. Dredge stew beef in flour mixture, shaking off excess. Place flour-coated beef in the pan. Brown meat on all sides. (It is best to brown meat in two batches) Add all meat to pot
- Add the following ingredients to pot: beef broth, water, beef base, Worcestershire sauce, tomato paste, bay leaves, onion powder, oregano, and nutmeg. Let pot come to a boil, reduce heat to medium - low to simmer soup mixture for 30 minutes
- After 30 minutes add onion, celery, carrots, mushrooms, and barley. Simmer for additional 30 minutes, stirring often
- Ladle into your favorite soup bowl and enjoy.
Rated 5/5 based on 89 Reviews
Keyword : hearty-beef and barley-soup-American