Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, beef and barley vegtable soup. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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. Barley adds texture to the dish and makes it satisfying enough for lunch or dinner.
Beef and Barley Vegtable Soup is one of the most popular of recent viral meals on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Beef and Barley Vegtable Soup is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can have beef and barley vegtable soup using 21 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Beef and Barley Vegtable Soup:
- Make ready 1 pound Beef Bottom Round Steak (Thin)
- Prepare 3 Tablespoons Flour
- Prepare 4 teaspoons Course Salt
- Take 2 teaspoons Black Pepper
- Prepare 2 Tablespoons Oil (olive or avocado)
- Get 1 Tablespoon Garlic (minced)
- Prepare 1 Yellow Onion (chopped)
- Take 2 Stalks Celery (minced)
- Prepare 4 Carrots (chopped)
- Take 1 cup Red Wine
- Make ready 2 Tablespoons Soy Sauce
- Take 6 cups Beef Broth
- Make ready 4 New Potatoes (diced)
- Get 1 can Diced Tomatoes
- Make ready 1 can Green beans
- Make ready 1/2 teaspoon Cumin (ground)
- Take 1/2 teaspoon Oregano (leaves)
- Get 3 teaspoons Season Salt
- Prepare 1 cup Quick Barley
- Prepare 1 package Brown Gravy
- Take 2 Green Onions
This beef vegetable soup recipe is both hearty and filling and can make a meal on its own. If you make this vegetable beef barley soup the day before needed, the soup can be allowed to cool so the layer of fat can be removed from the top and calories reduced. Stovetop: Let soup base fully dissolve in water. Add all ingredients except the peas and barley.
Instructions to make Beef and Barley Vegtable Soup:
- Add oil, garlic, onion, celery, and carrots to 5 or 6 quart pot on medium/high heat.
- Chop beef into 2 inch strips, sprinkle with salt and pepper on both sides and cover in flour. Add beef to pot with vegetables and cook until brown, stirring occasionally.
- Add red wine and soy sauce to pot and stir to deglaze. Add beef broth, green beans, potatoes, tomatoes, to pot and bring to a boil.
- Add cumin, oregano, and season salt. Reduce heat, cover and simmer for 30 minutes.
- Stir gravy package into soup and add barley. Cover and simmer 10 minutes.
- Add green onions to soup and simmer uncovered for 5 minutes.
- Allow to cool for 10 minutes and serve.
Turn to high and add peas and barley for last hour. I usually use stew meat or round steaks for this recipe. Less expensive cuts of meat actually have more flavor than expensive cuts do and are great in soup. Now, canned soup is off the table forever. I can make my own for just pennies and it tastes worlds better than anything I can buy in a box or can.
So that’s going to wrap it up with this exceptional food beef and barley vegtable soup recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading, I hope this page becomes “the place to be” when it comes to beef and barley vegtable soup cooking. Go on get cooking!
