Beef & Barley Soup Recipe - Laura Vitale - Laura in the Kitchen Episode 523
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Wholesome and Delicious: Beef Barley Soup
A true winter warmer - Beef barley soup has tender beef chunks, barley, and veggies in a thick aromatic broth. This delicious soup is a hearty, nutritious, and wholesome meal for chilly days.
Full Recipe:
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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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Homemade Vegetable Barley Soup
FULL RECIPE:
This comforting and hearty vegetable barley soup is a terrific soup for dinner or lunch. It’s made with pearled barley, mixed vegetables (fresh or frozen veggies work well), Yukon gold potatoes, and dried herbs. It cooks in just 30 minutes, all in one pot. You can’t go wrong with a big warm bowl of this veggie-packed soup!
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Mushroom Barley Soup. Recipe by Always Yummy!
Mushroom Barley Soup comes out a flavored, hearty and very tasty. An important ingredient of this soup is pearl barley. Combination of mushrooms and pearl barley adds a special taste to such a soup.
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✅ Ingredients:
• champignon or wild mushrooms – 21 oz | 600 g
• onion – 7 oz | 200 g
• potato – 14 oz | 400 g
• carrot – 5 oz | 150 g
• pearl barley – 3,5 oz | 100 g
• 3 bay leaves
• fresh rosemary – 1 sprig or 1 tsp of dried one
• vegetable broth or water – 7 cup | 1,8L
• olive oil – 2 tbsp
• wheat flour – 2 tbsp
• cold water – 3 tbsp
• salt – 1 tbsp
• ground black pepper – ½ tsp
✅ You will need:
• saucepan
• carving board
• bowl
???? Preparation:
1. Heat a saucepan, add vegetable or olive oil and fry the chopped onion for 2 minutes over medium heat.
2. Add the cut mushrooms and keep frying for 5 minutes over high heat until liquid evaporates.
3. To the saucepan add the diced potato and carrot, pearl barley washed in cold water, rosemary, salt, pepper, bay leaves and broth, stir and bring to a boil, reduce the heat, cover with a lid and cook the soup for an hour over low heat.
4. In a bowl incorporate 2 tbsp of flour and 3 tbsp of cold water until smooth and pour into the soup by thin jet, stir and keep boiling for 10 minutes more over low heat.
5. Switch off the heat, sprinkle your hearty Mushroom Barley Soup with favorite greens and serve to the table.
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Beef & Barley Soup | #Homemade
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Beef Barley:
1lb sirloin steak, cut into ½“ cubes
1 onion, diced
3 carrots, peeled and diced
1 celery stalks, chopped
4 garlic cloves, minced
9 cups beef broth
1 tsp thyme
1 bay leaf
1 tsp Worcestershire sauce
1 cup pearl barley
1 tbsp parsley, chopped
oil
Salt and pepper to taste
Season beef well with salt and pepper. In a large Dutch oven over high heat, add oil. Add beef and brown on all sides. Transfer beef to a bowl and set aside. Reduce heat to medium-high and add onion, celery and carrots. Cook for 2-3 minutes and add garlic. Cook until fragrant. Add worcestershire sauce, thyme, bay leaf and barley. Cook for 30 seconds and add broth. Bring to a boil and reduce to simmer. Simmer for 35-40 minutes, or until barley is cooked through. Stir in parsley.
Enjoy!
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