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Category: SOUPS/STEWS
Prep Time: Cook Time: Total Time:
10 ounces cubed stewing beef (3/4 to 1-inch cubes)
2 tablespoons cooking oil
3 1/2 quarts beef broth
1 small onion, finely chopped
1/2 cup chopped celery
1 1/2 teaspoon salt
1/2 teaspoon black pepper
2 1/2 teaspoons paprika
1/2 teaspoon granulated garlic
1/2 bay leaf
1/2 pound barley
Instructions:
Trim stewing beef and blot on paper towels to dry. Heat oil in a stockpot large enough to hold finished soup.
When oil is hot, add beef to pot and brown rapidly at high heat, stirring frequently. When beef is browned, add beef broth to pot. Leave heat on high.
As the broth and stewing beef heat, fat particles will rise to the surface of the pot. These should be removed, using a skimming tool, strainer, ladle or other large spoon. A certain amount of liquid will inadvertently be removed from the stockpot during the skimming process; this quantity of liquid should be replaced in the stockpot with more broth.
The broth should come to a boil when the majority of the skimming has been completed. (Please note that it is impossible to remove all of the fat, but do your best).
Add the onion, celery and the rest of the seasonings to the pot and simmer for about 15 or 20 minutes.
Add the barley, stirring occasionally until the pot returns to a boil. Keep at a medium simmer for about an hour or until the barley has gotten plump and soft. The soup is now ready to serve.
Makes 5 quarts. Serves 16.
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The Feed Store's Beef Barley Soup
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Category: SOUPS/STEWS
Prep Time: Cook Time: Total Time:
10 ounces cubed stewing beef (3/4 to 1-inch cubes)
2 tablespoons cooking oil
3 1/2 quarts beef broth
1 small onion, finely chopped
1/2 cup chopped celery
1 1/2 teaspoon salt
1/2 teaspoon black pepper
2 1/2 teaspoons paprika
1/2 teaspoon granulated garlic
1/2 bay leaf
1/2 pound barley
Instructions:
Trim stewing beef and blot on paper towels to dry. Heat oil in a stockpot large enough to hold finished soup.
When oil is hot, add beef to pot and brown rapidly at high heat, stirring frequently. When beef is browned, add beef broth to pot. Leave heat on high.
As the broth and stewing beef heat, fat particles will rise to the surface of the pot. These should be removed, using a skimming tool, strainer, ladle or other large spoon. A certain amount of liquid will inadvertently be removed from the stockpot during the skimming process; this quantity of liquid should be replaced in the stockpot with more broth.
The broth should come to a boil when the majority of the skimming has been completed. (Please note that it is impossible to remove all of the fat, but do your best).
Add the onion, celery and the rest of the seasonings to the pot and simmer for about 15 or 20 minutes.
Add the barley, stirring occasionally until the pot returns to a boil. Keep at a medium simmer for about an hour or until the barley has gotten plump and soft. The soup is now ready to serve.
Makes 5 quarts. Serves 16.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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