BEST EVER BEEF BARLEY SOUP RECIPES

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BEST BEEF BARLEY SOUP RECIPE - FOOD.COM



Best Beef Barley Soup Recipe - Food.com image

This is one of my favourite recipes for leftover roast beef - its delicious on a cold winter night!!If you don't have leftover beef, substitute with 1 lb of extra-lean ground beef, to be cooked with the onions. "Demi glace" or "au jus" can be found with the prepackaged gravies & sauces in the supermarket - you just won't get the same great flavour if you omit it!!

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6-8 serving(s)

Number Of Ingredients 15

1 teaspoon vegetable oil
1 large onion, coarsely chopped
1 garlic clove, minced
1 large carrot, diced
1 stalk celery, sliced thin
2 cups beef broth
2 cups chicken broth
1 1/2 cups water
1 cup barley
2 teaspoons Worcestershire sauce
1/4 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1 cup cooked cubed roast beef (at least)
1 (1 ounce) package demi-glace or 1 (1 ounce) package au jus mix

Steps:

  • Heat oil in large Dutch oven.
  • Saute onions and garlic.
  • Add veggies and cook for about 10 minutes.
  • Add broth, water and barley.
  • Cover the pot and bring to a boil.
  • Add Worcestershire, spices and beef.
  • Stir in demi-glace.
  • Lower heat and simmer for 30- 45 minutes or until veggies and barley are tender.

Nutrition Facts : Calories 152.7, FatContent 2.2, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 972.8, CarbohydrateContent 27.2, FiberContent 6.2, SugarContent 2.4, ProteinContent 6.9

BEST BEEF & BARLEY SOUP RECIPE - HOW TO MAKE BEEF ... - DELISH



Best Beef & Barley Soup Recipe - How To Make Beef ... - Delish image

This hearty Beef Barley Soup is warm, cozy, and extra filling.

Provided by Makinze Gore

Categories     nut-free    autumn    weeknight meals    winter    soup

Total Time 1 hours 40 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 18

2 lb. chuck roast beef, cut into 2-inch cubes
Kosher salt
Freshly ground black pepper
2 tbsp. all-purpose flour
4 tbsp. extra-virgin olive oil, divided, plus more as needed
8 oz. baby bella mushrooms, sliced
1 medium yellow onion, chopped
2 medium carrots, peeled and chopped
1 celery stalk, chopped
2 cloves garlic, minced
1 tsp. dried oregano
1/2 tsp. onion powder
1 tbsp. tomato paste
1/2 c. dry red wine
4 c. low-sodium beef broth
2 tsp. Worcestershire sauce
1/2 c. pearl barley
2 sprigs thyme

Steps:

  • Add beef to a large bowl and season well with salt and pepper. Add flour and toss until beef is coated on all sides. 
  • In a large pot over medium heat, heat 2 tablespoons oil. Working in batches, add beef and cook until golden on all sides, about 2 minutes per side. Remove from pot and reserve on plate and repeat with remaining beef, adding more oil as necessary. 
  • Heat remaining 2 tablespoons of oil in pot. Add mushrooms, onion, carrot, and celery and cook until soft, about 8 minutes. Add garlic, oregano, and onion powder and cook until fragrant, 1 minute more. Season with salt and pepper. Add tomato paste and stir until veggies are well coated and tomato paste has darkened. Add wine and scrape up any brown bits on the bottom of the pan. Let simmer until reduced by about half, 5 minutes. 
  • Return beef to pot and add broth, Worcestershire sauce, barley, and thyme sprigs. Bring to a boil, then reduce heat and let simmer, covered, until beef is tender and barley is cooked, about 40 minutes. Add water or more broth as needed to keep beef submerged. Season with salt and pepper. 
  • Remove thyme sprigs before serving. 

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