The aroma in the Test Kitchen as we prepared this was nearly irresistible! We couldn't wait until it was finished and dig in. Let's just say, we weren't disappointed one bit!
Provided by Deb Lund
Categories Beef Soups
Time 3h30m
Number Of Ingredients 15
Steps:
- 1. Add 1 tbsp of oil (or margarine/butter) to a large Dutch oven and brown beef in batches. Be sure to dry your beef off with some paper towels BEFORE you brown or the beef won't brown appropriately, it will just turn grey. You want the browning for flavor You can also do this in a frying pan and then transfer all the ingredients to a soup pot.
- 2. Deglaze the pan with a bit of broth, water, sherry or dry red wine and save the drippings. Sherry really makes a nice rich flavor.
- 3. Into the same pan now cleaned, add other tablespoon of oil.
- 4. Saute onions, green pepper and celery until soft. Add carrots and continue sauteing for 3-5 minutes
- 5. Add the meat and saute another 3-5 minutes. Add water and broth. (Or transfer to soup pot and then add all the ingredients.)
- 6. Add the bay leaf, seasoned salt and the pepper.
- 7. Bring to boil, turn down and gently simmer covered for about 1 hour.
- 8. Add pearl barley, Cover pan and simmer until soft about 1 hour. (Hulled Barley about 2 hours.) The barley will absorb salt. You may need to add more seasoned salt or you may omit the salt earlier and season after the barley cooks. It depends on the broth you use. Some are very salty.
- 9. Add beans. You may stop with the beans or you may add any other veggies like peas, or green beans. Continue cooking for another 1/2 hour or so.
- 10. Serve with a crusty bread and a salad for a complete meal.
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MD ARIFUL ISLAM NOYON
[email protected]I love making this soup in the wintertime. It's so warm and comforting. I usually add a few extra vegetables, like carrots and celery.
Akam Killua
[email protected]This soup is a great way to use up leftover beef. It's also a very affordable meal to make. I usually serve it with a side of rice or potatoes.
Azeem G
[email protected]This soup is a good starting point, but I would make a few changes. I would use less beef and more vegetables. I would also add some herbs and spices to give it more flavor.
Babli Marwat
[email protected]I'm not a big fan of this soup. The beef is too fatty and the barley is too chewy. I also find the flavor to be a bit bland.
Magar Motu
[email protected]This soup is okay. The beef and barley are a bit tough and the vegetables are not very flavorful. I think I would prefer a different recipe.
Shanitah Kiguli
[email protected]I love this soup! It's so hearty and filling. The beef and barley are cooked to perfection and the vegetables are very flavorful. I will definitely be making this soup again.
chomok sarkar
[email protected]This soup is delicious! The beef is tender and the barley is cooked perfectly. The vegetables are also very flavorful. I will definitely be making this soup again.
Babul Sen
[email protected]This soup is a lifesaver on busy weeknights. It's so quick and easy to make, and it's always a crowd-pleaser. I usually serve it with a side of crusty bread or crackers.
Sk Amir khan
[email protected]I've been making this soup for years and it's always a hit. The beef and barley are so tender and the vegetables are cooked to perfection. I always add a little extra garlic and thyme, because I love the flavor they add.
Samie Muyengwa
[email protected]This beef barley soup is the ultimate comfort food! It's hearty, flavorful, and so easy to make. I love that I can throw everything in the pot and let it simmer away for a few hours. The result is a delicious, nourishing soup that the whole family wi