I’ve gone with Swanson brand and had excellent results. Many brands of broth come in boxes which are 4 cups in size. The rest if just measuring out the ingredients, all of which are pretty standard in size and quantity. The smaller end of the carrot can even be ½″ in size.Ĭutting up the meat and vegetables is about the only real prep needed. Don’t dice them, rather keep them round and at least ¼″ thick. The vegetables can be cut into larger sized pieces. Make sure to use a good, sharp knife to cut them down. As mentioned above you can use the stew meat that’s already cut into chunks, or cut them down into smaller sized pieces which are more ideal for soup. This soup is actually pretty easy to prepare. And of course those bay leaves will steep in the broth to bring out even more fresh flavor. They add such a nice vibrancy and freshness to the soup. We don’t need to go heavy with the dried thyme. The flavor is incredible and really brings recipes to life.įinally, we and some thyme and parsley flakes to the dish. One of my absolute favorite ingredients for this is a product called Better than Bouillon. For the beef base, you can use a bouillon cube or powdered beef base. The flavor of the soup will be bumped up with some Worcestershire sauce, A1 steak sauce, tomato paste and a little beef base. Just so we can keep the salt levels in-check. Since we’ll be salting the beef and adding some additional ingredients which already contain sodium, I like to use a good quality low-sodium beef broth. The backbone of the soup will be 4 cups of beef broth. Oh, and a couple of cloves or garlic too. Personally, I like a little extra carrots so I may use larger ones or add a 3rd carrot. You don’t have to get perfect measurements with any of these. Even after the soup is done cooking it will continue to absorb moisture for a while and will nicely fill out.Īn onion, a couple of medium sized carrots and a couple of medium stalks of celery make up of vegetable mix. It may not seem like a lot, but trust me, it will grow in size. You don’t want to use the quick-cook stuff. Make sure the package says “pearled” barley. You’ll generally find boxes of barley near the rice section of the supermarket. But I do suggest the smaller pieces for the best soup experience!īarley, of course, is another main ingredient. It won’t affect the recipe or cooking time. But go ahead and go with a size that suits your taste. Since we’re making soup, I like to cut the pieces even smaller, to about ½″ cubes. Usually it will be cut into chunks that are a little larger for a classic stew. Most grocers or butchers will sell pre-package cuts of beef stew meat. Many of the ingredients are pantry friendly so there’s a good chance you have many of them on hand already. Ingredientsĭon’t be scared if it looks like a lot of ingredients. Beef barley soup is a comforting and satisfying meal all by itself. The barley adds a wonderful texture to the soup and also helps to thicken it. The soup is seasoned with a combination of herbs and spices, including thyme, bay leaves, and black pepper. Lastly, the barley is added to the pot along with a flavor packed broth. The beef is browned first to add flavor and enhance the texture, then the vegetables are sauteed to bring out additional flavor. Especially with a nice piece of buttered, crusty bread on the side… oh man, just the thought of it makes me hungry for some! What is Beef Barley Soup?īeef barley soup is a hearty soup made with beef, pearl barley, carrots, celery, and onions. But really, I like it when it IS the meal. Sure you could have a small cup of it before a big meal. The Instant Pot makes the total cooking time a fraction of traditional methods.īeef and barley soup has always been one of my absolute favorites and I LOVE this recipe! It’s really the essence of what a good soup should be. We’ll make a delicious and hearty soup with tender chunks of beef, delicious barley, vegetables and a savory broth. Beef and barley soup is a perfect recipe to show off the ability of your Instant Pot pressure cooker.
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