Step-by-Step Guide to Make Speedy Beef and Barley Soup

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The ingredients needed to make Beef and Barley Soup:

1. Prepare 2 lb cubed stew beef diced into bite sized pieces
2. Make ready 1/2 cup flour, generously seasoned with salt and pepper and optional cayenne powder
3. Prepare 2 cups diced mushrooms (your favorite)
4. Prepare 1 red onion diced
5. Prepare 2 large celery stalks diced, leafy ends included
6. Make ready 2 cups carrots diced
7. Make ready 2 T minced garlic
8. Take 8 cups beef stock
9. Take 2 Bay leaves
10. Prepare 1 tsp thyme
11. Get large pinch smoked paprika
12. Get 1 cup dry red wine
13. Make ready 1 T (roughly) worcesterchire sauce
14. Make ready 1 cup dry barley
15. Prepare 2 T tomato paste
16. Take 1 T butter

Instructions to make Beef and Barley Soup:

1. In a large bowl coat the diced beef in the flour until well covered
2. Add all of the diced veggies to a bowl and give a quick mix
3. Heat the olive oil over medium high heat in a large Dutch oven and brown the meat. Stir regularly and once light color is achieved on all sides remove the meat from the pan and set aside.
4. Use some of the beef stock to deglaze the bottom of the pot by pouring enough liquid until its about a half inch deep, and use a wooden spoon to scrape up all the brown bits on the bottom of the pot. Add more liquid as needed until it's all up and whisked into the stock.
5. Add all the veggies into the remaining stock and let sweat for 7-10 minutes, then add the remaining 6—7 cups of stock.
6. Add the meat and remaining ingredients except the butter and bring to a boil. Reduce to simmer and leave to cook for at least one hour, or until the carrots are tender. Turn off the heat, stir in the butter and serve.

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