Beef Barley Soup
This hearty, classic soup has a deep beefy flavor and features chucks of tender beef with carrots, celery, onions, mushrooms and barley. Can be enjoyed as a total meal when you add some good bread on the side.
Beef and Barley Stew Recipe - How to Make Stewed Beef Shank with Barley
Learn how to make a Beef and Barley Stew Recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Beef and Barley Stew Recipe!
How I Make Beef And Barley Soup - Glen And Friends Cooking
How I Make Beef And Barley Soup - Glen And Friends Cooking
Beef & Barley Soup Recipe
This beef and barley soup recipe is so easy and quick to make - and full of flavour! The secret ingredient in this soup is the Marmite. Yeah we know; our friends in North America just screamed Yuck! But the Marmite brings out all the flavour from the beef and mushrooms while allowing its own flavour to disappear. Give it a try; you'll love it.
Ingredients:
45 mL (3 Tbsp) oil
500g (1 lb) stewing beef, cut into ¼” cubes outside round
Salt and pepper to taste
5 mL (1 tsp) dried thyme
5 mL (1 tsp) summer savoury
1 diced onion
1- 2 ribs diced celery
1-2 diced carrots
1.5L (6 cups / 500 g) sliced mushrooms
1.5L (6 cups) chicken stock
500 mL (2 cups) water
125 mL (½ cup) barley (pot or pearl)
15 mL (1 Tbsp) tomato paste
15 mL (1 Tbsp) Marmite
1 bay leaf
Method
Season beef with salt, pepper.
In a Dutch oven, heat the oil over medium-high heat; then brown beef on all sides, for 30 minutes or so.
Remove to a bowl.
Then cook onions, celery and carrots over medium heat, scraping up fond as you go, until tender and onions are translucent.
Stir in Tomato paste, thyme and summer savoury.
Add mushrooms and continue cooking, stirring often, until mushrooms have released most of their liquid.
Add barley, bay leaf, and Marmite.
Stir in stock and water.
Return beef and any accumulated juices to pan and bring to a simmer.
Reduce heat to low; cover and simmer until beef and barley are tender, about 1 hour.
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Beef and Barley Soup | Weird name but delicious soup recipe!
Whether it’s the coldest day of the year or the beginning of warmer temperatures, this beef and barley soup is the perfect recipe to prepare. Full of hearty chunks of beef, carrots, and celery and finished with pearled barley, the soup has a warming effect that’s second the none. The best part is that it takes only a few steps to prepare, simply some browning of the meat, and you’re on your way!
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Skip ahead:
00:00 Intro
00:36 Preparing the chuck roast
02:09 Browning the meat
03:14 Adding the flavorings
05:19 Adding the liquid and herbs
08:10 Adding the vegetables
09:13 Tasting the soup
INGREDIENTS
- 2 lb beef chuck roast, cut into 1-inch pieces
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp neutral oil
- 1 medium onion, diced
- 1 tbsp tomato paste
- 3/4 cup red wine
- 6 cups low-sodium beef stock
- 1 15-oz can diced tomatoes
- 1 bunch parsley
- 2 sprigs rosemary
- 3 sprigs thyme
- 3 bay leaves
- 2 cloves garlic, smashed, husks removed
- 1 1/4 cups pearled barley
- 4 carrots, cut into 1/4-inch pieces
- 2 ribs celery, cut into ¼-inch pieces
INSTRUCTIONS
- Cut the chuck roast into 1-inch pieces. Sprinkle the pieces with salt and pepper on all sides. Heat the oil in a large oven-safe Dutch oven or stockpot over medium to medium-high heat. Once the oil is hot, add half of the beef. Sear the beef on two sides until it is well browned and has a crust, 4-6 minutes per side. Once seared, set the beef aside on a plate. Do the same process to the remaining half of the beef.
- When the beef is seared, turn the heat down and allow the Dutch oven to cool slightly. Add the onion and cook over medium heat until it is soft and browned, 4-5 minutes. Add the tomato paste and stir into the onion until it deepens in color, 2-3 minutes. Add the red wine. Cook and stir the wine, bringing up all the brown bits on the Dutch oven, deglazing, until the wine is almost fully evaporated, 3-4 minutes.
- After the wine is evaporated, add the beef and any juices back to the Dutch oven. Pour in the beef stock and diced tomatoes with their juice. Separately, cut the stems off of the parsley. Using butcher's twine, tie together the parsley stems, rosemary, and thyme. Add the bundled herbs, bay leaves, and garlic cloves to the soup. Bring the soup to a boil. Once boiling, reduce the heat to a simmer and cover. Simmer the soup until the meat is mostly tender, 1 1/2 to 2 hours.
- After the beef has cooked, add the pearled barley, celery, and carrots. Simmer the soup until the barley is tender, 1 to 1 1/4 hours. Once cooked, remove the bundled herbs and bay leaves. Chop the remaining parsley, add it to the soup, and serve.
#soup #souprecipes #beefsoup #beef #barley #souprecipe #fallrecipes
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My name is Kaleb Wyse and here, you will find delicious recipes, videos from my farm, garden, and fun home projects. My knowledge has been earned from years of home cooks and farmers in my family.
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Beef Barley Stew | Crock Pot Recipe
Beef Barley Stew
Beef Barley Stew Ingredients:
1 tbs Olive Oil
2 lbs Beef Chuck Roast, cut into 1 cubes
Kosher Salt
Freshly Ground Black Pepper
8 oz Mushrooms, cut into thin slices
8 Carrots, peeled and sliced diagonally into 1/2 pieces
6 Cloves Garlic, minced
4 Yellow Potatoes, peeled and cut into 1 cubes
1 Yellow Onion, chopped
6 cup Low Sodium Beef Broth
1 cup Dry Red Wine
1/4 cup Tomato Paste
1 can Diced Tomatoes
1 tbs Dijon Mustard
1 tsp Dried Thyme
3/4 cup Pearl Barley
1 Bay Leaf
Chopped Fresh Parsley
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