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Before you jump to Beef and Barley Soup recipe, you may want to read this short interesting healthy tips about Deciding on Healthy Fast Food.
Almost every single “get healthy” and “weight loss” article you study will tell you to skip the drive through and make all of your meals yourself. There’s some value to this. But at times the last thing you want to do is put together a whole meal for yourself and your family. Sometimes almost all you want is to go to the drive through and get home quickly. There isn’t any reason that you shouldn’t be allowed to do this and not be suffering from remorse about slipping on your diet. You are able to do this because lots of the popular joints are now promoting “healthy” menu selections to keep their businesses up. Here’s how it’s possible to eat healthfully when you are at a fast food place.
Pick out a drive through at a restaurant that is known for catering to people with healthy palates. Arby’s as an example, is void of burgers. You could have roast beef sandwiches, wraps and salads instead. While Wendy’s has made hamburgers for decades, they also have plenty of other healthy options like salads, baked potatoes and chili. Not all fast food places are as unhealthy as McDonalds with its deep fried every thing.
Traditional logic tells us that one sure way to get healthy and lose fat is to skip the drive through and to banish fast food restaurants from your thoughts. While this is usually a good idea all you need to do is make a number of good decisions and going to the drive through isn’t anything to worry about–when you do it in moderation. Sometimes what you need most is just to have another person do the cooking. If you decide on healthy items, the remorse usually associated with hitting the drive through shouldn’t be so bad.
We hope you got benefit from reading it, now let’s go back to beef and barley soup recipe. To make beef and barley soup you need 16 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to cook Beef and Barley Soup:
- Prepare 2 lb cubed stew beef diced into bite sized pieces
- You need 1/2 cup flour, generously seasoned with salt and pepper and optional cayenne powder
- Use 2 cups diced mushrooms (your favorite)
- Take 1 red onion diced
- Get 2 large celery stalks diced, leafy ends included
- Use 2 cups carrots diced
- You need 2 T minced garlic
- You need 8 cups beef stock
- Provide 2 Bay leaves
- You need 1 tsp thyme
- You need large pinch smoked paprika
- Provide 1 cup dry red wine
- Take 1 T (roughly) worcesterchire sauce
- Take 1 cup dry barley
- Prepare 2 T tomato paste
- Get 1 T butter
Instructions to make Beef and Barley Soup:
- In a large bowl coat the diced beef in the flour until well covered
- Add all of the diced veggies to a bowl and give a quick mix
- Heat the olive oil over medium high heat in a large Dutch oven and brown the meat. Stir regularly and once light color is achieved on all sides remove the meat from the pan and set aside.
- Use some of the beef stock to deglaze the bottom of the pot by pouring enough liquid until its about a half inch deep, and use a wooden spoon to scrape up all the brown bits on the bottom of the pot. Add more liquid as needed until it's all up and whisked into the stock.
- Add all the veggies into the remaining stock and let sweat for 7-10 minutes, then add the remaining 6—7 cups of stock.
- Add the meat and remaining ingredients except the butter and bring to a boil. Reduce to simmer and leave to cook for at least one hour, or until the carrots are tender. Turn off the heat, stir in the butter and serve.
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