How I Make Beef And Barley Soup - Glen And Friends CookingBeef & Barley Soup RecipeThis beef and barley soup recipe is so easy and quick to make - and full of flavour! The secret ingredient in this soup is the Marmite. Yeah we know; our friends in North America just screamed Yuck! But the Marmite brings out all the flavour from the beef and mushrooms while allowing its own flavour to disappear. Give it a try; you'll love it.Ingredients:45 mL (3 Tbsp) oil500g (1 lb) stewing beef, cut into ¼” cubes outside roundSalt and pepper to taste5 mL (1 tsp) dried thyme5 mL (1 tsp) summer savoury1 diced onion1- 2 ribs diced celery1-2 diced carrots1.5L (6 cups / 500 g) sliced mushrooms1.5L (6 cups) chicken stock500 mL (2 cups) water125 mL (½ cup) barley (pot or pearl)15 mL (1 Tbsp) tomato paste15 mL (1 Tbsp) Marmite1 bay leafMethodSeason beef with salt, pepper. In a Dutch oven, heat the oil over medium-high heat; then brown beef on all sides, for 30 minutes or so. Remove to a bowl. Then cook onions, celery and carrots over medium heat, scraping up fond as you go, until tender and onions are translucent. Stir in Tomato paste, thyme and summer savoury.Add mushrooms and continue cooking, stirring often, until mushrooms have released most of their liquid. Add barley, bay leaf, and Marmite. Stir in stock and water. Return beef and any accumulated juices to pan and bring to a simmer. Reduce heat to low; cover and simmer until beef and barley are tender, about 1 hour. #LeGourmetTV #GlenAndFriendsCookingCheck out our Aviation and Flying Channel: https://www.youtube.com/glenshangar
