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Smoky Beef and Barley Soup
Created by: Howcan Team
Ingredients
- 1 lb beef stew meat, cubed
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup pearl barley
- 8 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 tsp smoked paprika
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large pot, heat 1 tbsp of olive oil over medium-high heat.
- Add the beef stew meat and brown on all sides, then remove from the pot and set aside.
- Add the remaining 1 tbsp of olive oil to the pot and sauté the onion, carrots, and celery until they begin to soften, about 5 minutes.
- Add the minced garlic, smoked paprika, and dried thyme, and cook for another 1-2 minutes until fragrant.
- Return the browned beef to the pot and add the pearl barley, beef broth, and diced tomatoes. Season with salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is tender and the barley is cooked through.
- Taste and adjust seasoning if necessary before serving.
- Serve hot and enjoy!
Beef and Barley Soup has a rich history dating back to ancient times, with variations found in cultures around the world. The addition of smoked paprika adds a unique depth of flavor to this classic dish. Renowned chefs like Julia Child and Gordon Ramsay have put their own spin on this hearty soup, elevating it to new heights. In regions like Eastern Europe and the Middle East, this soup is a staple, often enjoyed during cold winter months. The best versions of this dish can be found in traditional European taverns and cozy Middle Eastern cafes. To make the perfect Beef and Barley Soup, it's crucial to use high-quality beef and simmer it slowly to develop a robust flavor. The smoked paprika should be added sparingly to complement the earthy barley and tender beef, creating a harmonious balance of smoky and savory notes.
140 min
6
350 calories
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