Beef and Barley Vegtable Soup
Beef and Barley Vegtable Soup

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, beef and barley vegtable soup. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Beef and Barley Vegtable Soup is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Beef and Barley Vegtable Soup is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can cook beef and barley vegtable soup using 21 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Beef and Barley Vegtable Soup:
  1. Take 1 pound Beef Bottom Round Steak (Thin)
  2. Prepare 3 Tablespoons Flour
  3. Take 4 teaspoons Course Salt
  4. Take 2 teaspoons Black Pepper
  5. Make ready 2 Tablespoons Oil (olive or avocado)
  6. Prepare 1 Tablespoon Garlic (minced)
  7. Get 1 Yellow Onion (chopped)
  8. Get 2 Stalks Celery (minced)
  9. Get 4 Carrots (chopped)
  10. Make ready 1 cup Red Wine
  11. Get 2 Tablespoons Soy Sauce
  12. Make ready 6 cups Beef Broth
  13. Take 4 New Potatoes (diced)
  14. Make ready 1 can Diced Tomatoes
  15. Prepare 1 can Green beans
  16. Take 1/2 teaspoon Cumin (ground)
  17. Make ready 1/2 teaspoon Oregano (leaves)
  18. Take 3 teaspoons Season Salt
  19. Make ready 1 cup Quick Barley
  20. Prepare 1 package Brown Gravy
  21. Prepare 2 Green Onions
Steps to make Beef and Barley Vegtable Soup:
  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.

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