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Posted: October 21, 2018
Recipe by: Yelena Strokin
Source: Cooking Melangery
This warming wintertime, thick soup is served in a rustic bread bowl and fresh herbs!
Active Time
20 minutes
Total Time
1 hour and 30 minutes
Yields
6-8

Ingredients:

  • 1.5 lb. of beef cubes (I used chuck)
  • 3 medium carrots, peeled and diced
  • 1 yellow onion, peeled and chopped
  • 5 oz. of button mushrooms, sliced
  • 1 c. of pearl barley, rinsed
  • 2 bay leaves
  • 3 organic potatoes, diced (I didn't peel mine)
  • 8 c. of water of vegetable stock
  • 1 sprig of rosemary, minced
  • 2 tbsp. of grape seed oil
  • 2 tbsp. of fresh chopped dill
  • 1 tsp. smoked paprika
  • Salt and pepper to taste

Directions:

  1. 1. In a large saucepan combine beef cubes, bay leaf and water. Bring to a boil over a medium-high heat, skimming off any foam that rises to the surface. Reduce the heat and regulate it so that the broth boils very gently. Season with the smoked paprika, salt and pepper. Cook, partially covered, for 1 hour, stirring occasionally.
  2. 2. In a large frying pan, heat the grape seed oil over medium heat. Gently sauté the carrots, mushrooms, and onions, together with the rosemary. Cook until the vegetables have softened slightly.
  3. 3. Add the barley, soft vegetables and potatoes to the meat broth. Simmer gently for about 20 minutes, or until the pearl barley is very soft and the potatoes are cooked.
  4. 4. Taste for seasoning, and add some sea salt and freshly cracked pepper. Serve with chopped dill in a bread bowl.

Images:

Beef and Barley Soup
Beef and Barley Soup
Beef and Barley Soup
Beef and Barley Soup
Beef and Barley Soup
Beef and Barley Soup
Beef and Barley Soup
Beef and Barley Soup

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Beef and Barley Soup

Source: Cooking Melangery

  • Prep
    20 minutes
  • Total Time
    1 hour and 30 minutes
  • Yields
    6-8

Description

"This warming wintertime, thick soup is served in a rustic bread bowl and fresh herbs!"

Ingredients

  • 1.5 lb. of beef cubes (I used chuck)
  • 3 medium carrots, peeled and diced
  • 1 yellow onion, peeled and chopped
  • 5 oz. of button mushrooms, sliced
  • 1 c. of pearl barley, rinsed
  • 2 bay leaves
  • 3 organic potatoes, diced (I didn't peel mine)
  • 8 c. of water of vegetable stock
  • 1 sprig of rosemary, minced
  • 2 tbsp. of grape seed oil
  • 2 tbsp. of fresh chopped dill
  • 1 tsp. smoked paprika
  • Salt and pepper to taste

Directions

  1. 1. In a large saucepan combine beef cubes, bay leaf and water. Bring to a boil over a medium-high heat, skimming off any foam that rises to the surface. Reduce the heat and regulate it so that the broth boils very gently. Season with the smoked paprika, salt and pepper. Cook, partially covered, for 1 hour, stirring occasionally.
  2. 2. In a large frying pan, heat the grape seed oil over medium heat. Gently sauté the carrots, mushrooms, and onions, together with the rosemary. Cook until the vegetables have softened slightly.
  3. 3. Add the barley, soft vegetables and potatoes to the meat broth. Simmer gently for about 20 minutes, or until the pearl barley is very soft and the potatoes are cooked.
  4. 4. Taste for seasoning, and add some sea salt and freshly cracked pepper. Serve with chopped dill in a bread bowl.
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