Beef And Barley Soup For Two Recipe 445

BEEF AND BARLEY SOUP III

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.

BEEF BARLEY SOUP FOR 2

Steps:

• In a small saucepan, saute the carrot, celery and onion in butter until tender. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until barley is tender, stirring occasionally.

BEEF AND BARLEY SOUP FOR TWO RECIPE - (4.4/5)

Steps:

• Pat steak dry with paper towels and season with salt and pepper. Heat 1 teaspoon oil in large saucepan over medium-high heat until just smoking. Add steak and cook until browned all over, 5 to 7 minutes. Transfer to bowl. Heat remaining 1 teaspoon oil in now-empty pot until shimmering. Add mushrooms, carrots, and onion and cook, stirring frequently, until any mushroom juice has evaporated and vegetables begin to brown, 6 to 8 minutes. Add tomato paste, garlic, and thyme and cook until fragrant, about 30 seconds. Add broth, soy sauce, and browned steak, along with any accumulated juices, and bring to simmer, scraping bottom of pot to loosen any browned bits. Reduce heat to medium-low and simmer for 15 minutes. Stir in barley and continue to simmer until barley and steak are tender, 10 to 15 minutes. Stir in parsley and season with salt and pepper to taste. Serve.

BEEF AND BARLEY SOUP

Steps:

• Heat 1 tablespoon plus 1 teaspoon oil in a medium Dutch oven or a large pot over medium-high heat. Season beef with 1 teaspoon salt and 1/4 teaspoon pepper, and brown on all sides, 5 to 7 minutes. Transfer to a plate using a slotted spoon.
• Reduce heat to medium. Add remaining 2 teaspoons oil, and cook onion, carrot, and mushrooms until golden, stirring occasionally, 12 to 15 minutes. Season with 1/2 teaspoon salt.
• Add garlic and tomato paste, and cook, stirring, until caramelized, about 2 minutes. Remove from heat, and add wine. Return to heat, and bring to a boil, scraping up brown bits from bottom using a wooden spoon. Cook until reduced by half, about 5 minutes.
• Return beef to pot, and add stock and water. Bring to a boil. Reduce heat to low, and simmer, covered, stirring occasionally, for 1 hour.
• Add barley, and cook, covered, for 20 minutes. Uncover, and cook until beef and barley are tender, 20 to 25 minutes more. Stir in parsley. Divide soup among 6 bowls, and garnish with horseradish.

MUSHROOM BARLEY SOUP FOR TWO

Steps:

• In a small saucepan, saute mushrooms and garlic in butter for 3 minutes. Stir in the broth, barley and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add the carrot, dill, salt and pepper. Cover and simmer until barley and carrot are tender, about 15 minutes.

CLASSIC BEEF AND BARLEY SOUP

Steps:

• Pre-cook the beef: Combine the water, beef, red wine vinegar and salt in a large pot. Bring to a boil, then reduce heat to low and gently simmer for 1 1/2 hours. Drain, discarding liquid and reserving the beef. Allow to cool slightly, then chop into desired size for soup (or make ahead and refrigerate until needed).
• For the soup: In a large soup pot, heat the oil over medium heat. Add the garlic, onion, celery and carrots to the pot and cook, stirring, for 6-7 minutes. Add red wine to the pot and allow to cook until mostly evaporated. Add the tomato paste and stir in. Cook the tomato paste with the vegetables for about 1 minute. Add the beef broth, cooked beef pieces, pearl barley and bay leaf. Stir to combine.
• Bring mixture to a boil, then reduce heat to medium low and allow soup to simmer gently for 60-75 minutes. Watch the soup as it cooks and stir regularly. As the barley cooks, it will absorb the liquid. You may find that you need to add additional beef broth to the pot as the soup cooks. You don't want the soup to get too dry or the barley will sink to the bottom of the pot and may scorch. Ideally, add a bit of broth more often, rather than adding a lot all at one time, so you don't end up with too much broth in the pot and a thinner soap than you want.
• Taste test the soup to make sure the barley and carrots are tender. If not, cook a little bit longer. If soup is too thick, add a bit more broth at the end of cooking to thin it as desired. Stir in the Worcestershire sauce and parsley. Taste soup for seasoning and add additional salt and some freshly ground pepper, to taste.

THE BEST BEEF AND BARLEY SOUP

Steps:

• In a large pot over medium-high heat, heat olive oil. Add beef stew meat and season with salt and pepper. Sear until all sides are browned, about 8-10 minutes
• Add in diced onion, minced garlic, and tomato paste, and cook 4-5 minutes, until fragrant.
• Pour in the beef broth, dry red wine, and Worcestershire sauce to deglaze the pan. Add red potatoes, carrots, and celery. Season with bay leaves, sprigs of thyme and rosemary, sugar, parsley, paprika, and oregano.
• Bring to a boil over high heat, then reduce heat to low and simmer, covered, for 60 minutes.
• Add in the barley and let cook for another 60 minutes, stirring occasionally.
• Remove thyme sprigs and bay leaves before serving.
• Season with more salt and pepper to taste. Serve hot.

SIMPLE BEEF AND BARLEY SOUP

Steps:

• In a large heavy stockpot or dutch oven, heat oil until shimmering. Brown beef on all sides. Brown meat in small groups to prevent crowding, therefore steaming the meat. Remove meat from pot and discard oil when all the meat is browned, keeping the brown bits on the bottom of the pot (for flavor).
• Put the browned beef back in the pot and add 8 c water (at least enough to cover the meat). Add bouillon cubes and bring to a boil. Cover and simmer until the meat falls off the bone, 2-3 hours, depending on your meat and heat.
• At this point, you should decide if you are serving the soup that day or the next.
• If you are serving the soup that day: pull out the meat and skim off any gunk on the surface. When meat is cool enough to handle, discard the bones and obvious fat. Add meat back to soup. Check for beef flavor of the soup. If not beefy enough, add another bouillon cube. Add the barley, carrots and tomatoes (if you don't like a lot of chunks of tomatoes, cut up some of the tomatoes and puree some) . Add salt to taste and cook until carrots are just tender, about 1/2 hour on a simmer. You can also add a squirt of ketchup if you wish.
• If you are preparing the soup for the next day : remove the meat and refrigerate. Strain soup to remove any unwanted bits, cover and refrigerate. The next day, about 1 hour before serving, remove the fat layer from the top of the soup. Begin to heat soup, over medium heat. Remove meat from the bones and add back to soup. Add carrots, tomatoes (if you don't like a lot of chunks of tomatoes, cut up some of the tomatoes and puree some) and barley. Add another bouillon cube if the soup is not beefy enough. Simmer until carrots are tender for 1/2 - 1 hour. Add salt to taste. You can also add a squirt of ketchup if you wish.
• Serve soup with noodles. (Kluski noodles are great!).

BEEF AND BARLEY SOUP IV

Steps:

• In a 6 quart soup pot, combine stew meat, soup bone, barley and carrots. Cover with water to within 2 inches of top of pot. Bring to a boil, then reduce heat and simmer 1 hour.
• Place onion and celery in pot and continue to simmer 2 hours more.
• Remove onion, carrots, bone and celery. Season with salt and serve.

HEARTY BEEF AND BARLEY SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots, celery, onion and parsley; cover and simmer until meat and vegetables are tender, 30-40 minutes. Stir in peas; heat through.