Melt In Your Mouth Beef And Barley Soup Recipes

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BEEF BARLEY SOUP



Beef Barley Soup image

This Beef Barley Soup is rich, satisfying, comfort food in a bowl. A hearty and delicious soup, loaded with tender chunks of beef, barley, fresh herbs and veggies!

Provided by Joanna Cismaru

Categories     Dinner     Soup

Time 1h55m

Number Of Ingredients 15

1 pound stewing beef
1 teaspoon salt (or to taste)
1 teaspoon pepper (or to taste)
½ cup all-purpose flour
2 tablespoon olive oil (or more if needed)
1 large onion (chopped)
1 large carrot (peeled and chopped)
2 stalks celery (cleaned and chopped)
3 cloves garlic (minced)
1 tablespoon oregano (fresh, chopped (or 1 tsp dried oregano))
3 tablespoon tomato paste
4 cups beef broth (low sodium )
3 cups water
¾ cup barley (I used pearl barley, see notes)
1 tablespoon parsley (fresh, chopped)

Steps:

  • Prep the Beef: Season the stewing beef generously with salt and pepper. Place the beef in a ziploc bag and add the flour over the beef. Close the ziploc bag and shake until each piece of beef is fully covered in flour. You can also do this in a bowl.
  • Sear the Beef: Heat the olive oil in a Dutch oven over medium-high heat. Add the beef to the pot and cook just until the meat starts to brown about 3 minutes per side. You will have to do this in 2 or 3 batches, since you do not want to crowd the meat. Remove the meat from the pot after you're done and set aside.
  • Cook the Mirepoix: In the same pot, you will have a lot of brown bits on the bottom. Add more olive oil if needed, then add the chopped onion, carrots and celery. Cook the vegetables until soft, about 5 minutes, stirring occasionally.
  • Season and Cook the Beef: Add the garlic, oregano and tomato paste to the pot and stir. Cook for 30 seconds until aromatic. Add a bit of the beef broth to the pot to deglaze all the brown bits at the bottom. Add the meat back to the pot, then the beef broth and water and season with salt and pepper. Bring to a boil, then turn down the heat to a medium, cover the pot and cook for about 30 to 45 minutes, stirring occasionally. You want to cook this for so long so that the beef becomes tender, it will melt in your mouth.
  • Add Barley and Cook: Add the barley to the pot, cover it and cook for another 30 minutes or until the barley is cooked through. Make sure you stir occasionally so the barley won't stick. If you find that the soup is too thick add more water as necessary until you get the desired consistency, though this is quite a thick soup.
  • Finish and Serve: Remove the soup from heat and garnish with fresh parsley before serving.

Nutrition Facts : Calories 336 kcal, Carbohydrate 32 g, Protein 22 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 52 mg, Sodium 835 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving

BEEF AND BARLEY SOUP III



Beef and Barley Soup III image

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

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

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

MELT IN YOUR MOUTH BEEF AND BARLEY SOUP



Melt in Your Mouth Beef and Barley Soup image

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

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

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.

BEEF BARLEY SOUP WITH FILET MIGNON



Beef Barley Soup with Filet Mignon image

Leftover prime filet mignon from a tenderloin dinner is transformed into a hearty and rich beef barley soup that is steakhouse worthy.

Provided by Ali Randall

Categories     Soup

Time 40m

Number Of Ingredients 15

1 pound filet mignon, chopped into bite size pieces
2 tablespoons olive oil
4 cups chicken stock
4 cups beef stock
2 cups water
1 beef bouillon gel pack
1 cup carrots, diced
4 Campari tomatoes, peeled and chopped
1 pound mushrooms, sliced
1 clove garlic, minced
1/2 cup celery, diced
1 1/2 cups onion, diced
1/2 teaspoon dried thyme
1/2 cup medium pearl barley
Salt and pepper to taste

Steps:

  • In a large stock pot, sauté the beef in the olive oil for 5 minutes. Set the meat aside.
  • Add the onion, garlic, celery, carrots to the pot and sauté until tender about 5-7 minutes. Next, add the mushrooms and thyme until the mushrooms render their juice and begin to brown. Stir in the tomatoes, beef and chicken broths, water, barley, and salt and pepper. Return the filet to the pot and bring to a boil for 1 minute. Simmer on low heat for 45 minutes before serving.

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