Barley beef soup (Print Version)
# Ingredients:
→ Main components
01 -
1 round steak, about 225 g, diced
02 -
3 tbsp olive oil
03 -
1 large onion, sliced thinly
04 -
227 g white button mushrooms, cut into quarters
05 -
2 carrots, peeled and diced up small
06 -
125 ml hulled barley
07 -
2 garlic cloves, minced finely
08 -
1 liter beef stock
09 -
1 cup water
10 -
Salt
11 -
Pepper
# Instructions:
01 -
Heat olive oil in a large pot and sear the diced beef until browned. Sprinkle with salt and pepper. Take it out and leave it on a plate.
02 -
Using the same pot, cook the onion and mushrooms until golden. Season with salt and pepper, adding more oil if it's needed.
03 -
Toss in the garlic, carrots, and barley, and stir them around for 2 to 3 minutes.
04 -
Return the beef to the pot, pour in the beef stock and water, then bring it all to a boil. Cover it up, lower the heat, and let it cook gently for about an hour, or until the meat and barley are nice and tender.
05 -
Taste it and add more salt or pepper if you like. If needed, mix in some extra broth.
# Notes:
01 -
This dish tastes even better if you let it rest before serving. Just warm it up on low when you're ready.