Melt In Your Mouth Beef And Barley Soup Recipes

Steps:

• In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots, celery, onion and parsley; cover and simmer until meat and vegetables are tender, 30-40 minutes. Stir in peas; heat through.

Steps:

• Pat meat dry with paper towels; line a large platter with a double thickness of paper towels.
• Pour enough oil into a large deep-sided pot to coat the bottom (4-5 tablespoons).
• Set the pot over med-high heat.
• When the oil is hot but not smoking, add enough pieces of meat to fit comfortably in a single layer (do not crowd).
• Brown the meat on all sides, turning often, for 4-5 minutes.
• Using a slotted spoon, transfer meat to paper towels to drain.
• Repeat with the remaining meat, adding more oil if needed.
• Remove pot from heat and wipe out any excess oil with a paper towel.
• Return meat to pan and add beef stock, Worcestershire, soy sauce, 1 teaspoon salt, and several grinds of pepper.
• Bring to a simmer over med-high heat, then decrease heat and cover; cook at a simmer for 1 1/2 hours.
• Meanwhile, heat 3 tablespoons oil in a large skillet over med-high heat.
• When hot, add the carrots, celery, parsnips, and onion; sauté until just slightly softened, for about 5 minutes.
• Remove skillet from heat and set aside.
• Heat 2 tablespoons oil in a medium skillet set over med-high heat; when hot, add the mushrooms and sauté, turning and adding more oil as needed, until lightly browned, 4-5 minutes; set aside.
• After the meat has cook 1 1/2 hours, add the sautéed vegetables (but not the mushrooms), cubed potato, barley, and thyme to the pot; bring to a simmer, cover, and cook until barley and meat are tender, 45-60 minutes.
• Stir occasionally, adding more water if consistency becomes too thick.
• Add the mushrooms to the soup and simmer until heated through, 2-3 minutes.
• Taste soup and season with salt and pepper, if needed.
• To serve, ladle soup into soup bowls and garnish with chopped parsley.

Steps:

• In a small, nonporous bowl, combine the soy sauce, olive oil, garlic, mustard powder and ginger. Mix well, cover and refrigerate until ready to use on your favorite meat.