Beef & Barley Soup

Name: Beef & Barley Soup
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 8
Cuisine: Global
Ingredients: 227 grams sliced baby portobello mushrooms; 4 bacon strips, diced; 1 bay leaf; 2 liters beef broth, divided; 907 grams beef stew meat, cut into 1-inch cubes; 4 mediums carrots, chopped; 1 teaspoon dried thyme or 4 fresh thyme sprigs, chopped; 2 mediums onions, chopped; 200 grams pearl barley; 0 teaspoons pepper; 0 teaspoons salt; 4 teaspoons spicy brown mustard

Beef & Barley Soup is a dairy free recipe with 8 servings. This main course has 341 calories, 33g of protein, and 11g of fat per serving. This recipe covers 27% of your daily requirements of vitamins and minerals. It is perfect for Autumn. If you have carrots, spicy brown mustard, bay leaf, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 2 hours and 50 minutes. Beef Soup Series – Part 2: Beef and Barley Soup, Beef Barley Soup, and Beef Barley Soup are very similar to this recipe.

Instructions

In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Brown beef in drippings.

Ingredients you will need

Bacon

Beef

Equipment you will use

Slotted Spoon

Paper Towels

Dutch Oven

Remove and set aside.

In the same pan, saute the onions, carrots and mushrooms until tender.

Ingredients you will need

Mushrooms

Carrot

Onion

Equipment you will use

Frying Pan

Add wine, stirring to loosen browned bits from pan. Stir in 4 cups broth, mustard, thyme, bay leaf and beef. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beef is tender.

Ingredients you will need

Bay Leaves

Mustard

Broth

Thyme

Beef

Wine

Equipment you will use

Frying Pan

Stir in the barley, salt, pepper and remaining broth. Return to a boil. Reduce heat; cover and simmer for 1 hour or until barley is tender. Discard bay leaf. Stir in bacon.

Ingredients you will need

Bay Leaves

Barley