Recipe: Yummy Beef and Barley Vegtable Soup

Beef and Barley Vegtable 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. We'll start by cooking beef chuck roast in a slow cooker.

This ultra comforting beef barley soup recipe is made so easily in the slow cooker, which also makes for incredibly tender beef and vegetables, with perfectly textured barley! This hearty soup includes lots of your favorite winter vegetables — celery, carrots, potatoes — in addition to its two mainstays: tender chunks of beef, and pearl barley, which gives the soup substance. Stovetop: Let soup base fully dissolve in water. You can have Beef and Barley Vegtable Soup using 21 ingredients and 7 steps. Here is how you cook that.

Ingredients of Beef and Barley Vegtable Soup

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

Add all ingredients except the peas and barley. Turn to high and add peas and barley for last hour. I usually use stew meat or round steaks for this recipe. Barley adds texture to the dish and makes it satisfying enough for lunch or dinner.

Beef and Barley Vegtable Soup instructions

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..

Use lean stewing beef or round steak in the recipe, and feel free to change the vegetables to suit. This beef barley soup is a hearty combination of beef, vegetables, barley and mushrooms, all simmered together until tender and flavorful. A hearty dinner option that's easy to make and freezer friendly. My family could eat soup every night. This is a very inexpensive, beef & barley vegetable soup mix.