Yesterday I showed you a few of my favorite soup tureens with a promise
that I would share my Beef and Barley soup recipe, so here it is.
Let's collect the ingredients:
1/2 to 3/4 lb lean beef stew meat
1 - 32 oz container beef stock or broth
1/2 large onion, chopped
1 to 3 cloves chopped garlic (we love lots)
3 to 4 peeled and chopped carrots
1 to 2 chopped celery ribs and don't forget the leaves
1/2 cup pearl barley
S & P to taste and 1 bay leaf
EVOO
In a 3 quart soup pot, add a thin film of extra virgin olive oil to just coat the
bottom of the soup pan. While you pat the beef chunks dry with paper towels, get
that oil screaming hot. Now I don't salt my meat at this point because I want to
thoroughly brown my meat to give the stock a rich, deep flavor.
I only brown a few pieces at a time because I want the meat to brown and not stew.
Just pull out the brown chunks and add more until all are thoroughly browned.
When you have completed this step, you will have brown bits left in the pot. This is
good! Now add the chopped onion and celery. This is when I add my Kosher salt and
pepper. Saute until onions become translucent, then add garlic and continue to
saute, followed by the carrots. I just let the carrots soak up these flavors a bit and then
I add a splash of whatever red wine I have around to blend in all of the brown bits.
You can skip this step, but if you are worried about the alcohol, it all burns off in
the cooking. Add the reserved beef chunks, all of the stock and bay leaf. Cover and simmer for 1/2 to 2 hours. Add the barley and continue to cook another 30 to 45 minutes.
Salt and Pepper to taste if needed.
You will have a hearty and healthy soup. I like to serve this soup with assorted
greens and a simple vinaigrette. A crusty baguette is yummy with this soup as well,
along with a glass of Pinot Noir or a Merlot.
This recipe will serve 2 - 4. Bon Appetit!
I am linking to
and
Don't worry Bentley ~ I will save some beef and barley soup for you.
Hugs,
Susan and Bentley
