Recipe: Appetizing Beef and Barley Soup

Beef and Barley Soup. In a Dutch oven, brown beef in oil; drain. Stir in the broth, water, barley, salt and pepper. Heat oil in a large stock pot over medium-high heat.

In a Dutch oven, heat oil over medium-high heat. Add the onions, carrots, celery, tomatoes, water and bouillon; bring to a boil. This Beef Barley Soup is an easy, hearty dinner idea that is loaded with tender chunks of beef, barley and vegetables. You can have Beef and Barley Soup using 12 ingredients and 4 steps. Here is how you cook it.

Ingredients of Beef and Barley Soup

1. Prepare 1 lb of beef (any steak will do).
2. You need 1 c of uncooked barley.
3. Prepare 5 of medium potatoes.
4. It's 3-4 of carrots.
5. Prepare 1 of medium onion.
6. It's 2 tbsp of minced garlic.
7. You need 7-8 cups of beef broth ( can be replaced with bullion and water).
8. Prepare 1 tsp of parsley.
9. You need 1 tsp of celery seed.
10. Prepare 1/2 tsp of pepper.
11. Prepare to taste of salt.
12. You need 2 tbsp of butter (optional).

It's a healthy meal that is perfect for making ahead for a busy week! With fall coming and school back in session (or getting close!), we're loving all the cozy, healthy soups! Quick-cooking barley and sirloin help get this beef-and-barley soup on the table in a snap--and it doubles easily. If leftovers get too thick in the fridge, add a little broth when you reheat it.

Beef and Barley Soup instructions

1. Prepare steak by cutting into 1/2 inch pieces..
2. Prepare vegetables by cutting into 1/2 inch pieces..
3. Add all ingredients together in a large pot. Bring to a boil and then reduce heat to just below medium heat. Allow soup to simmer for 30-45 minutes or until vegetables are tender..
4. Optional cooking method: combine all ingredients in a crock pot and cook on low for 5-6 hours or on high for 3-4 hours. Meat will be more tender using this method..

Serve with crusty bread and a glass of malbec. Beef barley soup should taste deeply beefy, and should be loaded with chunks of tender, flavorful meat, plump grains of barley, and aromatic vegetables. The secret to those results is to make it much like a beef stew, choosing the right cut of beef, handling it the right way, and adding more complex layers of flavor. Using a slotted spoon, transfer the meat to a paper towel-lined plate. If making a ground beef barley soup, you'll want to brown the beef with the onions and drain any fat.