Beef & Barley
This was a family favourite soup that my Dad made when I was a child. Not having a recipe (I believe my Dad cooked intuitively as I do) I came up with my version. I recorded the recipe so that you may not only enjoy making this soup, but serve a delicious bowl to your family and friends!
Ingredients
2 pounds/1 kg stewing beef or round steak, cubed
1/4 cup of all-purpose flour
Oil of choice for searing beef
1 cup pot barley
6 medium sized cooking onions, diced (2 cups caramelized)
7 cups boiling water
4 Tbsp ‘Better than Bouillon’, Beef flavoured
1 cup vegetable cocktail juice
1 cup red wine
8 large cremini mushrooms, cut in chunks
3 cups carrots, coined
2 cups celery, diced
1 large tomato, diced
1 Tbsp fresh or dried thyme
2 Tbsp dried garlic or 1 fresh clove, minced
2 Tbsp dried onion powder
8 peppercorns, whole
2 Tbsp chili garlic sauce, optional (add if you like a spicy broth)
1 Tbsp maple syrup, optional
Salt to taste
Garnish: parsley or cilantro
Method
Heat 3-4 Tbsp of oil in dutch oven.
In a flat bowl, add flour. Dredge cubed beef in flour. Shake off excess.
Sear beef cubes in dutch oven once oil is hot but not smoking.
Remove beef cubes when browned on all sides.
Cook onions in small amount of oil until caramelized. Add mushrooms to onions and sauté until soft.
Add pot barley, carrots, celery to onions & mushrooms, stir the mixture and cook for 5 minutes before adding the bouillon.
Boil water. Add boiling water to measuring cup; add beef bouillon, stir until dissolved.
Add bouillon to dutch oven along with diced tomato, vegetable cocktail juice, red wine.
Season to taste.
Simmer soup for 1-2 hours or until beef & barley are soft.
Serve, top with garnish of choice.
This was a family favourite soup that my Dad made when I was a child. Not having a recipe (I believe my Dad cooked intuitively as I do) I came up with my version. I recorded the recipe so that you may not only enjoy making this soup, but serve a delicious bowl to your family and friends!
Ingredients
2 pounds/1 kg stewing beef or round steak, cubed
1/4 cup of all-purpose flour
Oil of choice for searing beef
1 cup pot barley
6 medium sized cooking onions, diced (2 cups caramelized)
7 cups boiling water
4 Tbsp ‘Better than Bouillon’, Beef flavoured
1 cup vegetable cocktail juice
1 cup red wine
8 large cremini mushrooms, cut in chunks
3 cups carrots, coined
2 cups celery, diced
1 large tomato, diced
1 Tbsp fresh or dried thyme
2 Tbsp dried garlic or 1 fresh clove, minced
2 Tbsp dried onion powder
8 peppercorns, whole
2 Tbsp chili garlic sauce, optional (add if you like a spicy broth)
1 Tbsp maple syrup, optional
Salt to taste
Garnish: parsley or cilantro
Method
Heat 3-4 Tbsp of oil in dutch oven.
In a flat bowl, add flour. Dredge cubed beef in flour. Shake off excess.
Sear beef cubes in dutch oven once oil is hot but not smoking.
Remove beef cubes when browned on all sides.
Cook onions in small amount of oil until caramelized. Add mushrooms to onions and sauté until soft.
Add pot barley, carrots, celery to onions & mushrooms, stir the mixture and cook for 5 minutes before adding the bouillon.
Boil water. Add boiling water to measuring cup; add beef bouillon, stir until dissolved.
Add bouillon to dutch oven along with diced tomato, vegetable cocktail juice, red wine.
Season to taste.
Simmer soup for 1-2 hours or until beef & barley are soft.
Serve, top with garnish of choice.
