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Beef and Barley Vegtable Soup
Beef and Barley Vegtable Soup

Before you jump to Beef and Barley Vegtable Soup recipe, you may want to read this short interesting healthy tips about Selecting The Best Foods May Help You Stay Fit As Well As Healthy.

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We hope you got insight from reading it, now let’s go back to beef and barley vegtable soup recipe. You can cook beef and barley vegtable soup using 21 ingredients and 7 steps. Here is how you do it.

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

Skim the fat occasionally from the top of the soup. 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. In a Dutch oven, heat oil over medium heat. Brown beef on all sides; drain.

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