Melt In Your Mouth Beef And Barley Soup Recipes

BEEF AND BARLEY SOUP III

This is what I consider the ultimate beef soup. Great on a frosty day. For beef stock, I use 2 1/2 quarts water and 6 teaspoons beef base. Also, use inexpensive red wine. No need for the good stuff here, and cheaper actually works better! Try with leftover pot roast.

Provided by Barb Y

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes

Yield 12

Number Of Ingredients 15

Beef and Barley Soup III image

Steps:

In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.

Nutrition Facts : Calories 230.5 calories, Carbohydrate 20.1 g, Cholesterol 28.2 mg, Fat 9.3 g, Fiber 4.1 g, Protein 14.2 g, SaturatedFat 3.2 g, Sodium 114.5 mg, Sugar 4.7 g

Ingredients

1 tablespoon vegetable oil
1 ½ cups chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
10 cups beef stock
¾ cup barley
1 bay leaf
3 sprigs fresh thyme, chopped
½ cup red wine
2 cups cubed potatoes
2 cups diced cooked beef
1 teaspoon browning sauce
1 ½ cups chopped cabbage
salt and pepper to taste

MELT IN YOUR MOUTH BEEF AND BARLEY SOUP

Make and share this Melt in Your Mouth Beef and Barley Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories Meat

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 16

Melt in Your Mouth Beef and Barley Soup image

Steps:

Pat meat dry with paper towels; line a large platter with a double thickness of paper towels.
Pour enough oil into a large deep-sided pot to coat the bottom (4-5 tablespoons).
Set the pot over med-high heat.
When the oil is hot but not smoking, add enough pieces of meat to fit comfortably in a single layer (do not crowd).
Brown the meat on all sides, turning often, for 4-5 minutes.
Using a slotted spoon, transfer meat to paper towels to drain.
Repeat with the remaining meat, adding more oil if needed.
Remove pot from heat and wipe out any excess oil with a paper towel.
Return meat to pan and add beef stock, Worcestershire, soy sauce, 1 teaspoon salt, and several grinds of pepper.
Bring to a simmer over med-high heat, then decrease heat and cover; cook at a simmer for 1 1/2 hours.
Meanwhile, heat 3 tablespoons oil in a large skillet over med-high heat.
When hot, add the carrots, celery, parsnips, and onion; sauté until just slightly softened, for about 5 minutes.
Remove skillet from heat and set aside.
Heat 2 tablespoons oil in a medium skillet set over med-high heat; when hot, add the mushrooms and sauté, turning and adding more oil as needed, until lightly browned, 4-5 minutes; set aside.
After the meat has cook 1 1/2 hours, add the sautéed vegetables (but not the mushrooms), cubed potato, barley, and thyme to the pot; bring to a simmer, cover, and cook until barley and meat are tender, 45-60 minutes.
Stir occasionally, adding more water if consistency becomes too thick.
Add the mushrooms to the soup and simmer until heated through, 2-3 minutes.
Taste soup and season with salt and pepper, if needed.
To serve, ladle soup into soup bowls and garnish with chopped parsley.

Ingredients

4 -4 1/2 lbs boneless beef chuck, trimmed of excess fat, cut into 1-inch pieces
9 -10 tablespoons olive oil, plus more for sauteing the meat
8 cups beef stock, plus a little extra if needed
1 1/2 teaspoons Worcestershire sauce
1 teaspoon soy sauce
1 teaspoon kosher salt, plus more to taste
fresh ground black pepper
3 medium carrots, peeled, halved, and cut into 1/4-inch thick slices
3 celery ribs, halved and cut into 1/4-inch thick slices
2 medium parsnips, peeled, halved, and cut into 1/4-inch thick slices
1 medium onion, coarsely chopped
8 ounces sliced white mushrooms
1 large yukon gold potato, peeled and cut into 1/2-inch cubes
1 cup pearl barley
1 teaspoon crushed dried thyme
2 tablespoons chopped fresh flat leaf parsley

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Melt In Your Mouth Beef And Barley Soup Recipes

BEEF AND BARLEY SOUP III

This is what I consider the ultimate beef soup. Great on a frosty day. For beef stock, I use 2 1/2 quarts water and 6 teaspoons beef base. Also, use inexpensive red wine. No need for the good stuff here, and cheaper actually works better! Try with leftover pot roast.

MELT IN YOUR MOUTH BEEF AND BARLEY SOUP

Make and share this Melt in Your Mouth Beef and Barley Soup recipe from Food.com.

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