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Hearty Beef with Barley soup

Contributed By: TAMMY | See all of TAMMY's recipes
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Active Time:  30 Minutes
Total Time:  1 Hour 30 Minutes
  8 servings
Hearty beef with barley soup is a perfect soup anytime of the year. It is sure to please everyone. Making this ahead of time and reheat only enhances the rich hearty flavors.
2 tablespoons of canola oil
1 cup flour - all purpose
1 tablespoon of smoked paprika
1 teaspoon salt
1 teaspoon pepper
1 1/2 lbs. of stewing beef (1/2' - 3/4' cubes)
2 cups beef broth
5 cups  water
2 tablespoons beef base (or 3 beef bullion cubes)
2 tablespoons Worchester sauce
2 tablespoon tomato paste
2 garlic cloves - chopped fine
2 bay leaves
1 1/2 teaspoon onion powder
2 teaspoons dry oregano
1/8 teaspoon nutmeg
1 medium onion - diced
1 cup celery - diced
1 cup carrots - diced
1 1/2 cups mushrooms - chopped fine
3/4 cup dry barley - (I prefer pearl barley)
Salt and pepper to taste
Hearty Beef with Barley soup Recipe at
Heat large stock pot over medium-high heat. Add oil to pan. While pot is heating up, in a shallow dish combine flour, paprika, salt and pepper. Stir to mix together. Dredge stew beef in flour mixture, shaking off excess. Place flour coated beef in pan. Brown meat on all sides. (It is best to brown meat in two batches) Add all meat to pot. Add the following ingredients to pot: beef broth, water, beef base, Worchester sauce, tomato paste, bay leaves, onion powder, oregano, and nutmeg. Let pot come to a boil, reduce heat to medium - low to simmer soup mixture for 45 minutes. Add onion, celery, carrots, mushrooms, and barley. Simmer for additional 30 minutes, stirring a few times. Taste to add salt and pepper to personal preference. Remove bay leaves from pot, ladle into your favorite soup bowl and enjoy. Taste great as leftovers.

Date Added: 09/21/2010
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