Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, fullblood wagyu beef and barley soup. 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 popular of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Fullblood Wagyu Beef and Barley Soup is something which I have loved my whole life.

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

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

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

Steps 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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