Easy Recipe: Appetizing Hearty Beef & Barley Soup

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Before you jump to Hearty Beef & Barley Soup recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

Everybody knows that in order to truly be healthy you need to eat a naturally healthy and balanced diet and get a proper level of exercise. Sadly, there isn’t constantly enough time or energy for us to really do the things we need to do. When our work day is done, most people do not want to go to the gym. We want a yummy, greasy burger, not an equally scrumptious salad (unless we’re vegetarians). You should be pleased to learn that getting healthy doesn’t always have to be super hard work. With training you can get all of the nutrients and the physical exercise that you need. Here are some of the best techniques to be healthy.

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We hope you got insight from reading it, now let’s go back to hearty beef & barley soup recipe. To cook hearty beef & barley soup you need 9 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to prepare Hearty Beef & Barley Soup:

1. Take 300 g of Lean steak mince.
2. Prepare half of a leek.
3. You need 1 stick of celery.
4. You need 1 of good size carrot.
5. You need 2 of smallish potatoes.
6. Take 1 of onion.
7. Prepare 1 of stock cube.
8. Take 2 of dessert spoons of grave granules.
9. Prepare 30-70 g of Barley, depending on how much you like.

Steps to make Hearty Beef & Barley Soup:

1. There are just the 2 of us so we buy mince from the butcher and I get him to pack it into half pound bags. That’s about 300g I freeze them and defrost them for each meal..
2. Brown the meat. Make sure you get it nice and brown. This really enriches the flavour so get it nice and brown but be careful not to burn it. My mince is really lean as there is no fat but if you have a fatty mince you might want to drain the fat off at this point..
3. While the mince is browning chop the onion, leek, carrot and celery. I chop the celery really finely but everything else is in nice big chunks. The celery is there as a flavour enhancer. You don’t get a celery taste you just get a beefier beef and a sweeter carrot..
4. When the mince is brown add around 600ml of water, leeks, onion, carrot, celery and your stock cube. Season with a bit of salt & pepper, bring to the boil and simmer on a very low heat for about an hour. Long slow cooking brings out the flavour in the beef and the veg infuses into the liquid. Make sure it’s a really low heat though..
5. This is the tricky bit to judge. The barley REALLY swells up. In my recipe there is only 70g of barley. My wife thought that this was a bit too much so next time I cook it I will probably put just 40g in. Add your pearl barley and bring to the boil again..
6. The barley cooks in around 40 to 50 minutes start checking after about 40 minutes..
7. About 20 minutes before the meal is ready to be served cut the potato into 10-15mm cubes and cook separately. If you cook the potatoes separately you can stop cooking when they are just right. If you cook them in the soup they might just end up as a potato mush in the bottom of the bowl..
8. Just before serving sprinkle in a couple of dessert spoons full of gravy granules. This gives a lovely rich texture and helps with the beefy flavour..
9. Serve pour into bowls and add as much or as little of the potato as you want. For a touch of luxury ad a knob of butter on top of the potato.

I thought I could improve on it. I have made it for a number of people and all of them like it very much. This is one hearty beef stew. It is kinda like pot roast in a bowl. You're gonna want seconds because it's so good, but you'll be too full.

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