Notes from the Test Kitchen:
Beef Barley Soup is a favorite of mine at a local restaurant. So... this recipe was one that I couldn’t wait to try! It is as close to their soup as I have ever made and I love it! For sure this is one I will cook again.
Heat dutch oven over medium-high heat. Add oil to pan. While pan is heating up, in a shallow dish combine flour, paprika, salt and pepper. Stir to mix together. Dredge stew beef in flour mixture, shaking off excess. Place flour coated beef in pan. Brown meat on all sides. (It is best to brown meat in two batches) Add all meat to pot.
Add the following ingredients to pot: beef broth, water, beef base, worchester sauce, tomato paste, bay leaves, onion powder, oregano, and nutmeg. Let pot come to a boil, reduce heat to medium - low to simmer soup mixture for 30 minutes.
After 30 minutes add onion, celery, carrots, mushrooms, and barley. Simmer for additional 30 minutes, stirring often. Ladle into your favorite soup bowl and enjoy.