Are you looking for a dinner that’s cozy and delicious!?
My Beef (or in this instance venison) and Barley Soup is one of our family favorites. It’s a versatile dish, so you can add or remove vegetables and seasonings to suite your tastes. You like peas in your soup? Add them in! Out of barley? You could substitute rice. It’s also so simple that you can whip it up in about a half hour! Too good to be true? Not in this case!
I really like to cook with venison because it’s such a naturally lean type of meat. I also don’t have to worry about if the cow had been given antibiotics on the farm, or if the grain it was fed was organic, or anything else like that. My husband hunts it, we have it processed by a local butcher, and it’s good to go!
The ingredients I use for this recipe are:
- 1lb of stew meat (beef or venison)
- 2 32oz boxes of beef broth
- 3/4lb of baby carrots, cut in half
- 4-5 large red skin potatoes, cubed
- 1/3C pearled barley
- 1/2 Tbsp garlic powder
- 1/2 Tbsp onion powder
- 1 tsp rubbed sage
- 1tsp thyme
- salt and pepper to taste
The first thing you will do is trim any excess fat off your meat, and cut it into bite sized pieces if necessary. Then brown the meat in your soup pot. When you have a nice sear on the outside of your meat and it’s nearly cooked through, add your broth, carrots, and seasonings. Bring the soup up to a boil, stirring occasionally, and cook until the carrots are starting to soften. Then add the potatoes and barley, and continue to boil until they cook through. Ladle into bowls and allow to cool before serving. We like to have a dinner roll on the side.