Rustic Beef Barley
Rustic Beef Barley
Ultimate Comfort
The hearty taste of this recipe comes from:
- Juicy tender chunks of beef that melt in your mouth
- Ripe tomatoes with Canadian barley
- Field vegetables to create a rich blend of flavours
- A splash of garlic.
We invite inspiration. Create your own delicious experience. Feel free to add your favourite extras when you want to give it your personal touch: caramelized onions, dried Italian seasoning or basil, rosemary or thyme. Perhaps a little red wine to add a fabulous rich burgundy flavour. Any one of our soups can become your own expression by simply adding a couple of extra ingredients.
Ingredient List
Water
Diced Seasoned Beef (Beef, Water, Salt, Sodium Phosphate)
Carrots
Barley
Diced Tomatoes (Tomatoes, Tomato Juice, Calcium Chloride, May Contain Citric Acid)
Dehydrated Potatoes (Potatoes, Sodium Acid Pyrophosphate)
Green Peas
Tomato Paste
Celery
Wheat Flour
Sugar
Dehydrated Onions
Sea Salt
Modified Corn Starch
Beef Stock Powder
Hydrolyzed Corn Protein
Potassium Chloride
Garlic Powder
Beef Fat Shortening
Dextrose
Yeast Extract
Sunflower Oil
Caramel Colour
Herbs
Natural Flavour
Spices
CONTAINS: WHEAT AND BARLEY.
| Nutrition Facts Per 1 cup (250 mL) | |||
|---|---|---|---|
| Amount | % Daily Value | ||
| Calories 110 | |||
| Fat 1.5 g | 2 % | ||
| Saturated 0.5 g + Trans 0 g | 3 % | ||
| Cholesterol 5 mg | |||
| Sodium 590 mg | 25 % | ||
| Carbohydrate 19 g | 6 % | ||
| Fibre 3 g | 12 % | ||
| Sugars 4 g | |||
| Protein 5 g | |||
| Vitamin A | 10 % | Vitamin C | 0 % |
| Calcium | 2 % | Iron | 8 % |
Homemade Beef and Barley Soup
00:30’
04:40’
6
Ingredients for
Beef Broth
1 round steak, approximately 1/2 lb
1 marrow bone
1/2 tsp of fine salt
1/2 tsp of black pepper
2 tsp of molasses
Water
Ingredients for Soup
8 cups of beef broth
1/3 cup of pot barley
1/2 cup of carrots, diced
1/2 cup of potatoes, diced
1/4 cup of celery, sliced
1/4 cup of onions, finely chopped
1/3 cup of frozen peas
2 tsp of sea salt
1 tsp of garlic powder
1/4 cup of tomato paste
2 tbsp of diced tomatoes
1/2 tsp of dehydrated parsley
1/2 tsp of fresh thyme, chopped
1/2 tsp of fresh rosemary, chopped
Pepper to taste
1/2 cup of cooked beef, diced
1 tsp of cornstarch
Preparing the Beef Broth
- Place the steak, bone, salt, pepper and molasses in a large saucepan and cover with cold water.
- Bring to a boil and allow to simmer on medium heat for 2½ hours or until the beef is tender.
- Remove the meat. Set aside.
- In the same saucepan, add the molasses and 8 cups of water to the cooking juice and bone.
- Bring to a boil and reduce the heat to medium-low. Allow to simmer for 90 minutes.
- Pass the beef broth through a strainer and allow to cool. Set aside.
Preparing the Soup
- Place the beef broth and barley in a medium-sized saucepan and cook for 20 minutes.
- Add the remaining ingredients except for the last two and continue to cook for approximately 20 minutes or until the barley is tender. Add the beef to the soup.
- Mix the cornstarch with a 1/4 cup of cold water and add to the soup.