The BEST Vegetable Beef Barley Soup
Today I’m making up vegetable beef soup with barley its that time of year for delicious comfort soups and this one is just that ...packed with that delicious old fashioned veggie soup flavor we all remember as a kid total comfort.....please give it a try I’m sure you will love it I know we do....god bless hope you enjoy❤️
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What you will need
2 pounds chuck roast diced small fat removed
1 medium onion diced
2 carrots sliced
2 celery ribs chopped
4 cloves of garlic diced
1/2 tsp Italian seasoning
1/2 tsp oregano
2 tsp dried parsley
1 bay leaf
1 tsp seasoned salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
8 cups beef stock I used low sodium
1 14.5 ounce can fire roasted tomatoes blended
4 oz tomato sauce
1 to 2 tsp Worcestershire sauce
2 medium Yukon gold potatoes small diced
1 cup kernel corn
2/3 cup medium barley
Salt to taste......Enjoy!
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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Beef Barley Soup
FULL RECIPE:
Rich and hearty homestyle Beef Barley Soup! Made with tender chunks of beef roast, nutritious whole grain barley, fresh veggies and a deliciously seasoned broth. A soup that's sure to warm the soul on chilly days!
Ina Garten's Rich Beef Barley Soup | Barefoot Contessa | Food Network
Ina cooks up a big, comforting pot of beef barley soup for the local firehouse!
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Rich Beef Barley Soup
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 2 hr 35 min
Prep: 15 min
Cook: 2 hr 20 min
Yield: 6 servings
Ingredients
1 tablespoon good olive oil
2 pounds beef oxtails
Kosher salt and freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
2 cups (1/2-inch) diced carrots (4 carrots)
1 cup chopped yellow onion
1 cup (1/2-inch) diced celery (2 stalks)
2 garlic cloves, minced
2 sprigs fresh thyme leaves
3 bay leaves
10 cups canned beef broth
1 cup pearled barley
Directions
Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.
Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.
Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.
When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.
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Ina Garten's Rich Beef Barley Soup | Barefoot Contessa | Food Network