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Before you jump to Beef and Barley Soup recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.
You already know that you have to have a strong and healthy heart. Give it some thought: How can the rest of your body stay healthy if your heart isn’t healthy? You already know that if you want your heart to be healthy, you should follow a good and healthy lifestyle and get regular exercise. But did you know that there are several foods that have been found to help you improve your heart health? In the following paragraphs, you will learn which foods are good for your heart.
Fish is probably the healthiest food you can eat. You probably be aware of this as you’ve probably been told to ensure that you eat fish at least a couple of times a week. This is especially true for those whose hearts are not in good shape. Be aware that fish is loaded with Omega 3’s which are what enables your body to process unhealthy cholesterol. Try consuming fish in at least two meals every week.
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We hope you got benefit from reading it, now let’s go back to beef and barley soup recipe. To make beef and barley soup you only need 16 ingredients and 6 steps. Here is how you do that.
The ingredients needed to prepare Beef and Barley Soup:
- Get 2 lb cubed stew beef diced into bite sized pieces
- Get 1/2 cup flour, generously seasoned with salt and pepper and optional cayenne powder
- Take 2 cups diced mushrooms (your favorite)
- Prepare 1 red onion diced
- Provide 2 large celery stalks diced, leafy ends included
- Prepare 2 cups carrots diced
- Get 2 T minced garlic
- Provide 8 cups beef stock
- Prepare 2 Bay leaves
- Get 1 tsp thyme
- Take large pinch smoked paprika
- Prepare 1 cup dry red wine
- Provide 1 T (roughly) worcesterchire sauce
- Use 1 cup dry barley
- Get 2 T tomato paste
- Provide 1 T butter
Instructions to make Beef and Barley Soup:
- In a large bowl coat the diced beef in the flour until well covered
- Add all of the diced veggies to a bowl and give a quick mix
- 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.
- 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.
- Add all the veggies into the remaining stock and let sweat for 7-10 minutes, then add the remaining 6—7 cups of stock.
- 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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