Beef and Barley Vegtable Soup. 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. This hearty soup includes lots of your favorite winter vegetables — celery, carrots, potatoes — in addition to its two mainstays: tender chunks of beef, and pearl barley, which gives the soup substance.

Beef and Barley Vegtable Soup Barley adds texture to the dish and makes it satisfying enough for lunch or dinner. Use lean stewing beef or round steak in the recipe, and feel free to change the vegetables to suit. Beef Barley Soup - A comforting hearty bowl of soup made with carrots, celery, onions, lean beef and pearl barley.

Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, beef and barley vegtable soup. One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Beef and Barley Vegtable Soup is one of the most favored of current trending foods on earth. It's easy, it's fast, it tastes delicious. It's enjoyed by millions every day. They're nice and they look fantastic. Beef and Barley Vegtable Soup is something that I've loved my whole life.

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. This hearty soup includes lots of your favorite winter vegetables — celery, carrots, potatoes — in addition to its two mainstays: tender chunks of beef, and pearl barley, which gives the soup substance.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook 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 of Beef Bottom Round Steak (Thin).
{Prepare 3 Tablespoons of Flour.
{Prepare 4 teaspoons of Course Salt.
{Get 2 teaspoons of Black Pepper.
{Get 2 Tablespoons of Oil (olive or avocado).
{Prepare 1 Tablespoon of Garlic (minced).
{Get 1 of Yellow Onion (chopped).
{Make ready 2 Stalks of Celery (minced).
{Get 4 of Carrots (chopped).
{Make ready 1 cup of Red Wine.
{Get 2 Tablespoons of Soy Sauce.
{Prepare 6 cups of Beef Broth.
{Take 4 of New Potatoes (diced).
{Get 1 can of Diced Tomatoes.
{Take 1 can of Green beans.
{Get 1/2 teaspoon of Cumin (ground).
{Take 1/2 teaspoon of Oregano (leaves).
{Prepare 3 teaspoons of Season Salt.
{Take 1 cup of Quick Barley.
{Make ready 1 package of Brown Gravy.
{Get 2 of Green Onions.

As the weather's getting cooler and fall is just ahead, a warm soup as a starter dish really hits the spot. Beef and Barley Soup. this link is to an external site that may or may not meet accessibility guidelines. 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. Since the weather has turned cooler I've been thinking about consuming a hearty bowl of vegetable beef and barley soup. I was sold but I needed a little more in my soup than that… so I added carrots, turnips and the peas, but I also kept the leeks, beef and barley 🙂.

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