Great recipe.....soup was full of flavor & very easy to make. I will definately make this again!
We only ever have moose in our freezer. Just browned in the oil without adding to flour mixture and followed thru instructions til step 5. Omitted Step 6 as thick enuf for us.
I still have this on the stove, but after sampling I feel comfortable giving it a five star review, and saying that it's a great recipe for a classic beef barley stew. Easy enough for a rookie to pull off with great results. Personally, I modified the directions and ingredients a little bit, beginning with dredging the beef in flour before browning. I also added a large (28 oz) can of chopped tomatoes, and a little red wine, which substituted for part of the liquids. Instead of using beef stock, I simply added water and 2 bouillon cubes (because I am lazy, and hate doing dishes). I did not bother to thicken the stock, the flour on the beef cubes seems to have provided enough body to the broth to satisfy my desires. The seasoning for this is perfect as is, but I added a splash of Worchestershire and a pinch of smoked sea salt. Will be serving this delicious dish with fresh baking soda biscuits. Thanks, Chia!
Very easy to make and very good! I really liked the taste, it wasn't bland like a lot of soups/stews.
This is a good recipe.The flavor is wonderful.The recipe dosen't say when to add the potatoes so I cooked it for 45 minutes then added the carrots and potatoes with the barley so they wouldn't be to soft.I will be making it again.Thanks!
This soup was so delicious..the only difference was I only used 1 t. of each of the spices...we didn't have mushroom or peas, so I added fresh cut green beans...everything else was the same as the recipe as written...thank you for sharing this...it is definitely a keeper.
We loved this recipe. I didn't have any mushroom, but will next time I make this. I had to use leeks from the freezer, no onions on hand. I will omit the basil next time, DH didn't care for it, what does he know? I just threw everything into the pot and let it simmer for several hours on the wood stove. Fantastic aroma and a fantastic recipe. Thanks.
Great recipe, flavorful and pretty easy to make. It's a keeper! I like that it doesn't need lots of salt and pepper to have flavor.
This came out great. It thickens up quite a bit upon sitting so if it seems to thin after adding the cornstarch, give it some time. I froze this and it reheated nicely. I used two cans of potatoes to save a little time, and 2 small cans of button mushrooms.
This is a good dish for a cold night -- very filling. We went the soup route and by the next day the leftovers looked more like stew -- in fact we had to add more broth. It was still good. Thanks for sharing!