Tibetan Barley Beer Beef Soup Recipes

TIBETAN BARLEY BEER BEEF SOUP

Steps:

• Season the meat generously with salt and pepper. Heat 2 tablespoons of the oil in a large soup pot over medium-high heat. Brown the beef for about 4 minutes, or until it is seared on all sides, then remove it from the pot.
• Heat the remaining 1 tablespoon of oil in the pot over medium heat and sauté the carrot and onion for about 10 minutes, or until the onion turns slightly translucent. Add the water, beer, soy sauce, and beef to the pot. Bring to a boil, then decrease the heat and simmer gently, covered, for 1 1/2 hours.
• Add the tomatoes with their juice, the barley, butter, and mushrooms to the pot and cook for an additional 30 minutes, or until the barley is tender.
• Season with salt to taste and stir in the cilantro just before serving.

CUBED BEEF AND BARLEY SOUP

Steps:

• In a large skillet, brown beef in oil; drain. Transfer to a 3-qt. slow cooker. , Add the broth, beer, onion, barley, garlic, oregano, parsley, Worcestershire sauce, pepper flakes, pepper, salt and bay leaf. Cover and cook on low for 8-10 hours. , Stir in vegetables; cover and cook 30 minutes longer or until meat is tender and vegetables are heated through. Discard bay leaf.

HEARTY BEEF AND BARLEY SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots, celery, onion and parsley; cover and simmer until meat and vegetables are tender, 30-40 minutes. Stir in peas; heat through.