Beef, root and barley soup

One of my favorite is beef barley soup. I don't eat beef very often, but sometimes I like this taste, I know that B-12 in beef is good for me. Combine it with a variety of colorful root vegetables to create the most delicious sweet and savoury healthy lunch or dinner. In addition to fiber, barley is also a good source of niacin and vitamin B, providing multiple protective effects for cardiovascular risk factors. Eating barley at least 6 times a week, such as barley, is a good idea, especially for postmenopausal women with high cholesterol, high blood pressure or other cardiovascular diseases [CVD].
from

  If you don't want to eat beef, this soup is great for lamb, chicken or turkey.

Ingredients

1 pound beef stew, cut into small pieces

3 teaspoons of olive oil

1 tbsp or a little more flour

1 cup of small dried white onion

[1 cup of small dried peeled parsnips

1 cup of small diced golden beets

1 cup of peeled carrots, cut into small pieces

C cup celery small cut

6 - 8 white buttons or cremini mushrooms, washed and sliced

8 cups of low sodium beef or chicken soup - cold or room temperature

1 or 2 cubes of premium beef base

1/2 cup pearl barley

Watering as needed

Fresh thyme on my branch

1 teaspoon salt

1/4 teaspoon black pepper powder

Method

If you have a slow cooker, you can prepare it in a slow cooker. As long as you turn the meat brown, you can add everything to your cookware.

1. Heat a large frying pan or pan non-stick pan for the easiest cleaning - use 2 Tbls. olive oil.
from

  Before adding meat, make sure it is dry, otherwise you will eventually steam the meat instead of browning it.

2. Add as much meat as possible to the pan, cover the bottom, and do not overlap. Again, this will ensure that the meat is brown and brown, or caramel, adding flavor.

3. Do not move the meat until the side has a good brown color. Then quickly add some salt and pepper, then stir fry or stir the meat and turn it to the other side. This is not necessarily very precise, just need to turn them more or less brown.

4. If you still have meat left, sprinkle the flour with a little flour, stir until the meat absorbs it, then remove the meat from the pot you are cooking.

5. Clean the plate with a paper towel, add the remaining oil, let it heat and put in the last batch of meat. Repeat the above process.

6. Pour broth and barley. Stir well and remove any debris from the bottom.

7. Let it boil, lower the heat and cook for 10 minutes.

8. At this point you can add vegetables, thyme, beef base. Stir, heat, boil again, lower the temperature, cook for 30-40 minutes.

9. Taste after 30 minutes to see if the seasoning is correct. If you want more salt, pepper or other dried herbs now add them.

---

Orignal From: Beef, root and barley soup