Recipe: Appetizing Beef and Barley Soup

Beef and Barley Soup.

You can cook Beef and Barley Soup using 16 ingredients and 6 steps. Here is how you cook it.

Ingredients of Beef and Barley Soup

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

Beef and Barley Soup step by step

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..