Beef and Barley Vegtable Soup
Beef and Barley Vegtable Soup

Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, beef and barley vegtable soup. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Beef and Barley Vegtable Soup is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Beef and Barley Vegtable Soup is something which I have loved my whole life. They are fine and they look fantastic.

Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add the water, potatoes, carrots, celery, onion and bouillon. Stovetop: Let soup base fully dissolve in water.

To get started with this recipe, we have to prepare a few components. You can have beef and barley vegtable soup using 21 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Beef and Barley Vegtable Soup:
  1. Make ready 1 pound Beef Bottom Round Steak (Thin)
  2. Take 3 Tablespoons Flour
  3. Make ready 4 teaspoons Course Salt
  4. Prepare 2 teaspoons Black Pepper
  5. Prepare 2 Tablespoons Oil (olive or avocado)
  6. Take 1 Tablespoon Garlic (minced)
  7. Make ready 1 Yellow Onion (chopped)
  8. Take 2 Stalks Celery (minced)
  9. Prepare 4 Carrots (chopped)
  10. Prepare 1 cup Red Wine
  11. Get 2 Tablespoons Soy Sauce
  12. Prepare 6 cups Beef Broth
  13. Get 4 New Potatoes (diced)
  14. Make ready 1 can Diced Tomatoes
  15. Take 1 can Green beans
  16. Make ready 1/2 teaspoon Cumin (ground)
  17. Make ready 1/2 teaspoon Oregano (leaves)
  18. Take 3 teaspoons Season Salt
  19. Prepare 1 cup Quick Barley
  20. Take 1 package Brown Gravy
  21. Take 2 Green Onions

Transfer beef and bones to plate. Add celery, onion, and barley to pot. 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 layers of flavor.

Instructions to make Beef and Barley Vegtable Soup:
  1. Add oil, garlic, onion, celery, and carrots to 5 or 6 quart pot on medium/high heat.
  2. 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.
  3. 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.
  4. Add cumin, oregano, and season salt. Reduce heat, cover and simmer for 30 minutes.
  5. Stir gravy package into soup and add barley. Cover and simmer 10 minutes.
  6. Add green onions to soup and simmer uncovered for 5 minutes.
  7. Allow to cool for 10 minutes and serve.

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 layers of flavor. Veggies, seitan chunks and barley are simmered up in herbed red wine-infused tomato broth to make this savory and satisfying vegan beef barley soup! I thought I created a vegan version of beef stew when I made this the other day. In a Dutch oven, heat oil over medium heat.

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