Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, beef and barley vegtable soup. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Beef and Barley Vegtable Soup is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. Beef and Barley Vegtable Soup is something that I have loved my whole life. They are nice and they look wonderful.
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.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook beef and barley vegtable soup using 21 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Beef and Barley Vegtable Soup:
- Take 1 pound Beef Bottom Round Steak (Thin)
- Prepare 3 Tablespoons Flour
- Make ready 4 teaspoons Course Salt
- Get 2 teaspoons Black Pepper
- Take 2 Tablespoons Oil (olive or avocado)
- Prepare 1 Tablespoon Garlic (minced)
- Take 1 Yellow Onion (chopped)
- Get 2 Stalks Celery (minced)
- Make ready 4 Carrots (chopped)
- Get 1 cup Red Wine
- Get 2 Tablespoons Soy Sauce
- Take 6 cups Beef Broth
- Make ready 4 New Potatoes (diced)
- Make ready 1 can Diced Tomatoes
- Take 1 can Green beans
- Prepare 1/2 teaspoon Cumin (ground)
- Prepare 1/2 teaspoon Oregano (leaves)
- Take 3 teaspoons Season Salt
- Take 1 cup Quick Barley
- Get 1 package Brown Gravy
- Make ready 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 is going to wrap it up for this special food beef and barley vegtable soup recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading, I hope My site becomes “the place to be” when it comes to beef and barley vegtable soup cooking. Go on get cooking!
