Beef and Barley Soup Neck Bones
How to Make Beefiness and Barley Soup
A Perfect Soup for a Cool Fall Evening
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Hi Sweetness Friends,
With the libation Fall weather upon us, now is the perfect time to make soup. And this Beef and Barley soup is succulent. Plus, since nosotros're using a bone-in roast, the soup doubles as a bone goop rich in collagen!
The bone-in roast that I apply in this recipe is a "7 Os-in" Roast. If you're not familiar with it, it is the center cut of a chuck roast with a os that is shaped like the number "7". I similar to use it considering the bone is a expert size (sometimes information technology's broken into 2 basic) that provides some prissy collagen for the soup. If you tin can't find a seven Bone-in roast, any bone-in chuck roast will do.
Step-past-step instructions
Lookout man this YouTube video as I walk you through the stride-by-step process of making Beefiness and Barley Soup.
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You can print the recipe below.
How to Make Beef and Barley Soup (VIDEO)
With the libation Fall weather condition upon us, information technology'southward the perfect fourth dimension to make soup. And this Beefiness and Barley soup is succulent. Plus, since we're using a bone-in roast, it doubles as a bone broth rich in collagen!
Servings: eight servings
- one 2 pound vii Bone-in roast (center cut chuck roast) or other chuck roast with os-in
- 2 tablespoons Butter
- ane/iv cup All-purpose flour or Wondra flour
- 1 teaspoon Salt
- ane teaspoon Italian seasoning or other seasoning of option
- i/4 teaspoon Blackness pepper
- 1/viii teaspoon Red pepper flakes optional
- i cup Onions, chopped approximately ii medium-sized
- 1 cup Carrots, chopped approximately 3-4 depending on size
- one cup Celery, chopped approximately 2 stalks
- 1 xv ounce tin can Tomatoes, chopped or substitute 1 ane/ii tablespoons tomato paste
- i cup Port or red vino
- viii cups Water
- 1/2 loving cup Pearled barley
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Place butter into a heavy bottom soup pot and turn heat to medium.
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Meanwhile, mix flour, table salt, both peppers, and seasoning with flour. Dredge meat in flour mixture.
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Once the butter has melted and is beginning to cream, add meat. Chocolate-brown on both sides.
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In one case meat is browned, add onions, carrots, celery and port. Bring to a eddy and boil for a few minutes.
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Add water and tomatoes. Return to eddy and and so turn to low and encompass. Allow to simmer on low for 1 hour.
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Later on ane hr, remove chapeau and add barley. Stir to incorporate. Render lid and permit to simmer for one more hour.
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After 1 60 minutes, remove meat and shred. Render shredded meat to soup pot. Stir to incorporate. Check for seasoning. Add together boosted salt and pepper to taste.
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Soup is ready to serve. Ladle into bowls and serve with homemade rolls or biscuits. Leftovers, well sealed in a covered container and stored in the refrigerator, volition last for three-4 days.
This is a very forgiving recipe, and then practise not worry almost measuring exactly i cup of each of the vegetables listed. They are but approximations.
Find this recipe and video at https://marysnest.com/recipe/how-to-brand-easy-beef-and-barley-soup-video/
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