How to Cook Appetizing Beef and Barley Soup

Beef and Barley Soup. All barley is high in fiber, but hulled barley is the most nutrient-dense. This Beef Barley Soup is an easy, hearty dinner idea that is loaded with tender chunks of beef, barley and vegetables. It's a healthy meal that is perfect for making ahead for a busy week!

This easy Beef and Barley Soup is a hearty, healthy soup recipe that is made with tender chunks of beef, loads of vegetables and pearl barley. Recipe posted first on The Recipe Critic 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. You can have Beef and Barley Soup using 16 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Beef and Barley Soup

1. Prepare 2 lb of cubed stew beef diced into bite sized pieces.
2. Prepare 1/2 cup of flour, generously seasoned with salt and pepper and optional cayenne powder.
3. It's 2 cups of diced mushrooms (your favorite).
4. It's 1 of red onion diced.
5. Prepare 2 of large celery stalks diced, leafy ends included.
6. Prepare 2 cups of carrots diced.
7. It's 2 T of minced garlic.
8. You need 8 cups of beef stock.
9. Prepare 2 of Bay leaves.
10. You need 1 tsp of thyme.
11. You need of large pinch smoked paprika.
12. Prepare 1 cup of dry red wine.
13. It's 1 T (roughly) of worcesterchire sauce.
14. You need 1 cup of dry barley.
15. Prepare 2 T of tomato paste.
16. You need 1 T of butter.

Serve with crusty bread and a glass of malbec. Beef barley soup should be deeply beefy, loaded with chunks of tender 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. Beef Barley Soup is incredibly easy and so delicious!.

Beef and Barley Soup 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..

Loaded with nutritious veggies, tender beef and plump barley, it's a complete meal in a bowl! This homemade beef barley soup can be made ahead of time and freezes well making it the perfect family dinner! How to Make Beef Barley Soup in the Slow Cooker. Sear the beef in a pot with olive oil. Transfer beef to a crockpot with the remaining ingredients except parsley.