Dutch Oven Beef Barley Soup Food

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.

BEEF BARLEY SOUP

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.

DUTCH OVEN VEGETABLE BEEF SOUP

Steps:

• Heat olive oil in a large Dutch over over medium-high heat. Saute beef in hot oil until completely browned, about 5 minutes. Remove browned beef with a slotted spoon to a plate, retaining beef drippings in the Dutch oven.
• Saute celery and onion in the beef drippings until tender, about 5 minutes. Return beef to the Dutch oven; add water, beef broth, petite diced tomatoes, diced tomatoes, potatoes, baby carrots, garlic powder, and bay leaves.
• Place a cover on the Dutch oven, bring the mixture to a boil, reduce heat to low, remove cover from the pot, and simmer the mixture until thick, about 45 minutes.
• Stir frozen corn, frozen green beans, and hot pepper sauce into the mixture in the pot. Place cover on the pot and cook at a simmer until the corn and green beans are just cooked through, about 30 minutes.

BEEF AND BARLEY SOUP

Steps:

• Add oil to a large pot or dutch oven on high heat.
• Season beef with salt and pepper.
• Add to the pot and sear on all sides, about 8-10 minutes.
• Add in the onions and cook for 4-5 minutes, until translucent.
• Add in beef broth, barley, and thyme and bring to a boil, then reduce to low heat.
• Cook, uncovered, for 1 hour.
• Add in the celery and carrots and cook for 15 minutes, then serve.

BEEF MUSHROOM BARLEY SOUP

Steps:

• Heat a large soup pot or Dutch oven over medium-high heat; add 2 tablespoons of the oil. Season the meat generously with salt and pepper. Sear the meat on all sides until well browned; this will take about 15 minutes. Set the meat aside and wipe the pan out with a paper towel. Lower the heat to medium, add the oil to the pan. Add the carrot, onion, and celery to the pan and saute until tender, about 10 minutes. Return the meat to the pan with the water. Bring to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 1 1/2 hours or until the meat is just tender. Add the thyme, barley, and tomato, continue to simmer the soup, covered, for 45 minutes.
• Meanwhile, in a medium saute pan, heat the butter over medium-high heat, add the mushrooms and saute until golden, about 10 minutes. Season the mushrooms with salt and pepper to taste, and add them to the soup, and simmer for 15 minutes more. Remove the meat from the soup; cut the meat from the bone and dice. Skim any fat from the surface of the soup with a ladle or large spoon. Return the meat to the soup with the parsley. Season the soup with salt and pepper to taste. Serve in warm bowls.

BEEF BARLEY SOUP

Steps:

• In a preheated pot, brown beef with oil.
• Add onion, carrot and mushrooms to the beef and sauté until veggies turn slightly golden.
• Add salt, pepper, bay leaves and galic to the mix.
• Pour beef broth and allow everything to simmer on medium heat for 45 minutes with the lid on.
• Add barley and cook for 20 more minutes or until it's fully cooked. Serve right away.

BEEF BARLEY SOUP

Steps:

• In a dutch oven, brown meat in oil on all sides, drain.
• Add the water, celery, carrots, onion, tomatoes, tomato paste, bouillon and seasonings.
• Bring to a boil.
• Reduce heat, cover and simmer for 15 minutes.
• Add the barley and simmer for 45 minutes longer or until barley is tender.

HEARTWARMING BEEF-BARLEY SOUP

Steps:

• Trim fat from meat, cut meat into 1/2-inch cubes.
• In a Dutch oven combine meat, water, broth, celery, mushrooms, carrots, onion, salt, rosemary, pepper, and garlic and bring to boiling, reduce heat.
• Cover and simmer 1 to 1-1/4 hours or until meat is tender, if necessary, skim fat.
• Stir in tomato paste and barley. Return to boiling; reduce heat. Cover and simmer about 10 minutes or until barley is done.

BEEF BARLEY SOUP - STOVETOP VERSION

Steps:

• Pre-heat a stockpot or Dutch oven over medium-high heat. Drizzle in a little olive oil and, in 2 batches so you don't over-crowd the pot, brown the stew meat on all sides, seasoning with salt and pepper as you go. Set the browned meat aside.
• Add the onion, carrot and celery to the pot, sauté until tender and starting to brown- about 5 minutes. Add the garlic, tomato paste, thyme and bay leaf and cook for another couple of minutes. Deglaze the pot by adding the beef stock and scraping any brown bits from the bottom of the cooker.
• Return the browned beef to the pot, bring the liquid to a simmer, partially cover and simmer gently for 60 minutes.
• Add the barley and continue the soup simmer for 45 minutes, or until the barley is tender.
• Season to taste with salt and pepper. Remove the bay leaf and add the parsley before serving.

DUTCH OVEN BEEF BARLEY SOUP

Steps:

• In a Dutch oven or soup kettle, place soup bones, water, onion, bouillon, vinegar, salt, pepper and bay leaves. Slowly bring to a boil; skim foam with a slotted spoon. Reduce heat; cover and simmer for 3-4 hours. Discard bay leaves. Set bones aside to cool; remove meat from bones and dice. Skim fat from the broth surface. Add meat, carrots, celery, potatoes, barley, thyme and dill. Cover and cook for 1 hour or until barley and vegetables are tender.