Recipe of Speedy Fullblood Wagyu Beef and Barley Soup

Fullblood Wagyu Beef and Barley Soup.

Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, fullblood wagyu beef and barley soup. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Fullblood Wagyu Beef and Barley Soup is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It's appreciated by millions every day. They're nice and they look fantastic. Fullblood Wagyu Beef and Barley Soup is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook fullblood wagyu beef and barley soup using 13 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Fullblood Wagyu Beef and Barley Soup:

1. {Get 2 of Double 8 Cattle Company Fullblood Wagyu Chuck Mock Tender.
2. {Make ready 2 TBSP of Grapeseed Oil.
3. {Make ready 4 of Garlic Cloves (minced).
4. {Get 2 QT of Beef Stock.
5. {Take 1 CUP of Medium Pearled Barley (rinsed in cool water and drained).
6. {Prepare 1 of Medium Yellow Onion (diced).
7. {Make ready 2 of Celery Stalks (cleaned and cut into 1/2-inch pieces).
8. {Make ready 4 of Carrots (peeled and cut into 1/2-inch pieces).
9. {Get 3 OZ of Tomato Paste.
10. {Get 2 TSP of Fresh Thyme.
11. {Make ready 2 (14 OZ) of Cans Diced Fire Roasted Tomatoes.
12. {Make ready 2 TBSP of Balsamic Vinegar (to season).
13. {Make ready of Kosher Salt & Freshly Ground Black Pepper (to season).

Instructions to make Fullblood Wagyu Beef and Barley Soup:

1. PREPARING THE FULLBLOOD WAGYU BEEF AND BARLEY SOUP Season the Fullblood Wagyu chuck mock tenders with kosher salt and freshly ground black pepper. Slice the chuck mock tender into 1 1/2 inch cubes (doesn’t have to be that exact size). Heat 2 tablespoons of grapeseed oil in a large Dutch oven. When hot, add the pieces of chuck mock tender to the Dutch oven, and sear meat on all sides until deeply caramelized.Add the diced onion, carrots, and celery..
2. Cook until slightly browned.Stir in the tomato paste, and let it cook for 3 minutes longer, until fragrant. Add the beef stock, minced garlic, rinsed barley, fresh thyme, and 2 (14 ounce) cans of fire roasted tomatoes.Bring the soup (all ingredients in the Dutch oven) to a boil, and then reduce to a simmer. Cook gently for about 2 hours..
3. FINAL STEPS Season the soup with balsamic vinegar, kosher salt, and freshly ground black pepper.Pour the soup into individual bowls, serve, and enjoy!.

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