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Beef & Barley Soup

Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course dinner, lunch, Main Course, Soup
Cuisine American, English, Scottish
Servings 10

Ingredients
  

  • 1.2 kg Beef Stew Cubes
  • 0.5 cup Flour
  • 2 tsp Salt
  • 2 tsp Pepper
  • 3 large Carrots Finely diced
  • 3 stalks Celery Finely diced
  • 1 large Onion Finely diced
  • 2 cloves Garlic Finely diced
  • 1 tbsp Red Miso Paste Or Worcestershire sauce
  • 1 tbsp Dried Basil
  • 1 tsp Dried Rosemary
  • 0.5 cup Red Wine
  • 10 cups Beef Stock
  • 2 cups Pot Barley

Instructions
 

  • In a large bowl, combine the beef, salt, pepper, and flour. Toss to combine, until the beef is thoroughly coated.
  • Heat ~1tbsp of olive oil in a heavy bottomed pot over medium heat.
  • Begin searing the beef cubes. Do this in a few rounds so that you don't overcrowd the pan. After each side of the cubes has been seared, transfer them to a bowl.
  • Add another drizzle of oil to the pan, and add in the carrots, onions, and celery. Stir for 3-5 minutes to soften slightly, and begin to colour. Add the garlic, basil, rosemary, and miso paste. Stir to combine and coat everything in miso and herbs.
  • Deglaze the pot with the red wine, and stir up all the brown bits from the bottom of the pot. Add the beef back to the pot. Then, add the beef stock.
  • Bring everything up to a gentle simmer, and add the barley.
  • Simmer gently for about 35-40 minutes. Stir quite continuously throughout the process, to make sure the barley doesn't stick to the bottom. Once the barley is soft, and the beef is tender remove from heat. Season to your tastes. Serve right away, or allow to cool fully and freeze. Freeze in an air tight container for up to 3 months.
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