TIBETAN BARLEY BEER BEEF SOUP

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Make and share this Tibetan Barley Beer Beef Soup recipe from Food.com.

Provided by Member 610488

Categories     Stew

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb beef, cut into 1 1/2-inch cubes (beef shin or beef brisket)
salt & freshly ground black pepper, to taste
3 tablespoons vegetable oil
1 large carrot, peeled and diced
1 small onion, diced
6 cups water
1/2 cup beer (pale lager-style)
2 teaspoons soy sauce
1 (14 ounce) can diced tomatoes with juice
3/4 cup pearl barley
2 tablespoons unsalted butter
2 cups button mushrooms, stemmed and quartered
2 tablespoons fresh cilantro, minced

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.

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